Bánh da lợn

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Bánh da lợn
Bánh da lợn sầu riêng.jpg
Bánh da lợn sầu riêng'' green leaf cake with durian flavor
Type Layer cake
Place of origin Vietnam
Main ingredients Rice flour, tapioca starch, mung beans, taro or durian, coconut milk or water, sugar
Cookbook: Bánh da lợn  Media: Bánh da lợn
Bánh da lợn green leaf cake

Bánh da lợn or bánh da heo[1] (literally "pig skin cake") is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or 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.

Typical versions of bánh da lợn may feature the following ingredients:

In modern cooking, artificial food coloring is sometimes used in place of the vegetable coloring.

A cake called kuih lapis, which is made in Malaysia and Indonesia, is similar to bánh da lợn.[1]

See also[edit]

Notes[edit]

  1. ^ The "d" in "da" is pronounced like a "z" in northern Vietnamese pronunciation and like a "y" in southern Vietnamese pronunciation.

External links[edit]