Banh Da Lon (literally “pig skin cake”) is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk, water, and sugar. It is sweet and gelatinously soft in texture, with thin (approximately 1 cm) colored layers alternating with layers of mung bean, durian, or taro filling.
Such these petite cakes with soft colors look like a work of art and must take a lot of time.
Banh Da Lon Sai Gon specially flavored new glutinous rice flour that made from tasty glutinous rice, new harvested grain to make a sleek and shiny surface. Green beans stuffed with cake have a small seed and yellow color inside, after removing the bad- quality seeds, washed and thoroughly steamed and then pureed.
The cake’s shape and color is very important, so cake makers have to do carefully and skillfully. During cake making, cake makers skillfully take coconut milk, Pandan leaf (for green color). Coconut milk, tapioca starch, glutinous flour, sugar divided in half, one half can be mixed with green bean, half of the remaining mixed with pandan leaf, filtered through a sieve.
Cakes are steamed in a small heart-shaped mold, leaf or flower mold or in a bigger mold and the cut into small square pieces.
Before steaming, cover an oil layer inside mold and place the mold into steam pot. Pour a layer of pandan leaf mixture into the mold, then steamed, next pour mung bean paste. Do the same until tout of dough or just full of mold. When the last layer is finished, wait foyou finally get nine classes off campus, waited for cake turn cool, then remove from the mold.
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