Bánh Da Lợn

Bánh Da Lợn is a delightful Vietnamese layered cake made from rice flour and mung bean, offering a chewy texture and a subtly sweet flavor. This healthy dessert is naturally gluten-free and can be enjoyed as a light snack or a sweet treat after meals.

Ingredients

• Rice flour - 100 grams
• Mung bean flour - 50 grams
• Coconut milk - 200 milliliters
• Water - 100 milliliters
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Pandan extract - 1 teaspoon
• Vanilla extract - 1 teaspoon

Steps

1. Soak the mung beans in water for at least 2 hours, then steam until soft.
2. Blend the steamed mung beans with 100ml of coconut milk until smooth.
3. In a mixing bowl, combine rice flour, sugar, and salt. Add the mung bean mixture and the remaining coconut milk (100ml) to the bowl and mix until well combined.
4. Divide the batter in half. To one half, add pandan extract and mix well.
5. Grease a steaming tray or a heatproof dish. Pour the green pandan batter into the tray, smoothing it out evenly.
6. Steam for about 15 minutes over medium heat until set.
7. Once set, pour the white batter over the green layer and smooth it out evenly. Steam for another 15 minutes until set.
8. Repeat the layering process until all the batter is used, alternating colors, steaming each layer until set.
9. Allow the cake to cool completely before cutting into squares. Serve chilled or at room temperature.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 120 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in fiber from mung beans which aids digestion.
• Low in cholesterol, making it a heart-healthy dessert option.

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