Bánh Da Lợn, a steamed layer cake made with pandan and mung bean, is a beloved Vietnamese dessert, especially popular in the Mekong Delta (Miền Tây). With its vibrant, multi-layered appearance, this cake is surprisingly easy to make and naturally gluten-free!
Bánh Da Lợn – A Southern Vietnamese Delight
The Mekong Delta (Miền Tây) is a fertile land, reflected in the abundance of fresh herbs and vegetables in Southern Vietnamese cuisine—whether in Bánh Xèo (Vietnamese crepes) or Bún Thịt Nướng (grilled pork with rice noodles). But beyond savory dishes, this region is also a treasure trove of traditional desserts.
From comforting Chè (sweet soups) like Chè Bắp (corn pudding) and Chè Khoai Môn (taro pudding) to rustic cakes made with humble local ingredients—such as Bánh Chuối Hấp (steamed banana cake) and Bánh Chuối Nướng (baked banana cake)—Miền Tây’s sweets showcase the region’s love for coconut, tropical fruits, and sticky, chewy textures.
Among them, Bánh Da Lợn stands out with its vibrant layers and irresistible chewiness. In Vietnamese, bánh refers to various flour-based foods, while da lợn means “pork skin”—a nod to the cake’s translucent, chewy texture, which resembles pork skin.
Made with tapioca starch—the same key ingredient in boba pearls and Vietnamese honeycomb cake—this steamed delicacy offers the perfect balance of QQ chewiness, creamy coconut richness, and the delicate sweetness of mung beans.
I learned this recipe from my friend’s mom in Bến Tre, who sold traditional cakes at a local market. Since Bánh Da Lợn tends to firm up over time due to tapioca starch, there’s a clever trick to keep it soft and chewy for days!
Across Southeast Asia, you’ll find similar versions of this cake, such as Thai Khanom Chan and Indonesian Kue Lapis.
Ingredients
Green Layer
Tapioca starch – Creates the signature chewy texture.
All-purpose flour (or rice flour for a gluten-free version; wheat flour keeps it softer).
Coconut milk – Use at least 15% fat for a rich flavor.
Granulated sugar – For sweetness.
Pandan leaves & pandan extract – The leaves add fragrance, while the extract enhances the vibrant green color.
Salt
Yellow Layer
Mung beans (peeled, split) – A staple in Vietnamese desserts like Chè Ba Màu (tricolor dessert) and Chè Đậu Xanh (mung bean dessert soup).
Tapioca starch – Helps maintain the chewy consistency.
Granulated sugar – For sweetness.
Coconut milk – Adds creaminess and depth of flavor.
Turmeric powder – Provides a natural yellow hue (or substitute with food coloring).
Salt
Instructions
Green Layer
Step 1: Blend pandan leaves with water, then strain to extract the pandan juice. In a bowl, mix the juice with sugar, salt, tapioca starch, and all-purpose flour.
Step 2: Mix 1 tbsp of batter with coconut milk and cook over medium-low heat until thickened. Remove from heat, stir it back into the main batter with pandan extract, and strain again for a smooth texture.
Yellow Layer
Step 3: Combine mung beans with water and salt, then cook over medium heat. Skim off any foam and let it simmer until the water evaporates (about 20 minutes). Turn off the heat, cover with a lid, and let it rest for 15 minutes.
Step 4: Blend the cooked mung beans with coconut milk, sugar tapioca starch, and all-purpose flour until smooth. Strain the mixture, then add a small amount of turmeric powder for color (1/8-1/4 tsp)—be careful not to overdo it, as turmeric has a strong aroma.
Steam & Serve
Step 5: Grease the mold generously with cooking oil, covering both the bottom and sides. A silicone mold works best for easy removal.
Step 6: Use a kitchen scale to ensure even layers. For example, if making 3 mung bean layers and 4 pandan layers, divide the mung bean mixture into 3 equal parts and the pandan mixture into 4. Precise measurements help create uniform layers. In this recipe, I made 4 mung bean layers (155–158g each) and 4 pandan layers (145–148g each).
Step 7: Start by steaming the first mung bean layer for 3 minutes. Then, pour a pandan layer and steam for 3 minutes + 15 seconds. Increase the steaming time by 15 seconds for each subsequent layer. For the final layer (usually pandan), steam for 12 minutes to fully set the cake.
Step 8: Once done, let the cake cool completely before unmolding. Slice Bánh Da Lợn into pieces and enjoy! In Vietnam, we often serve it with Nước Cốt Dừa—a sweetened coconut sauce for extra richness.
More Easy Vietnamese Desserts
Bánh Da Lợn | Vietnamese Steamed Pandan Cake (Soft for Days)
Equipment
- 1 Steamer
- 1 kitchen scale
Ingredients
Yellow Layer
- 70 g mung beans (peeled, split) ¼ cup
- 280 g water 1 ⅙ cups
- 280 g full-fat coconut milk 1 ⅙ cups
- 70 g granulated sugar ⅓ cup
- 85 g tapioca starch ½ cup + 1 tbsp
- 15 g all-purpose flour (or rice flour for a gluten-free option) 2 tbsp
- 1 pinch salt
- 1 pinch turmeric powder
Green Layer
- 180 g pandan juice ¾ cup (Blend 10–12 pandan leaves with 250g (1 cup) water, strain, and extract the required amount of juice.)
- ¼ tsp pandan extract
- 125 g water ½ cup
- 70 g full-fat coconut milk ¼ cup
- 70 g granulated sugar ⅓ cup
- 160 g tapioca starch ⅔ cup
- 15 g all-purpose flour (or rice flour for a gluten-free option) 2 tbsp
Instructions
- Yellow Layer:– Combine mung beans, water, and salt in a pot, then cook over medium heat. Skim off any foam and let it simmer until the water evaporates (about 20 minutes). Turn off the heat, cover, and let it rest for 15 minutes.– Blend the cooked mung beans with coconut milk, sugar, tapioca starch, and all-purpose flour until smooth. Strain the mixture, then add ⅛ to ¼ teaspoon turmeric powder for color—use sparingly, as turmeric has a strong aroma.
- Green Layer:– In a bowl, combine pandan juice, sugar, salt, tapioca starch, and all-purpose flour. Mix well.– Take 1 tbsp of the batter and mix it with coconut milk. Cook over medium-low heat until thickened.– Remove from heat, stir it back into the main batter, and strain for a smooth consistency.
- Steam & Serve:– Generously grease the mold with cooking oil, ensuring both the bottom and sides are well-coated. A silicone mold is ideal for easy release.– Use a kitchen scale for precise layering. Eg: If making 3 mung bean layers and 4 pandan layers, divide the mung bean mixture into 3 equal portions and the pandan mixture into 4. Accurate measurements ensure even layers. In this recipe, I used 4 mung bean layers (155–158g each) and 4 pandan layers (145–148g each).– Begin by steaming the first mung bean layer for 3 minutes. Next, pour a pandan layer and steam for 3 minutes + 15 seconds. Increase the steaming time by 15 seconds for each additional layer. The final layer (typically pandan) should be steamed for 12 minutes to fully set the cake.– Allow the cake to cool completely before removing it from the mold. Slice Bánh Da Lợn into pieces and enjoy! In Vietnam, it’s often paired with Nước Cốt Dừa—a sweet coconut sauce that adds extra richness.
