Bánh da lợn
|Place of origin||Vietnam|
|Region or state||Southeast Asia|
|Main ingredients||Rice flour, tapioca starch, mung beans, taro or durian, coconut milk or water, sugar|
|Similar dishes||Kuih lapis, Kutsinta|
Bánh da lợn or bánh chín tầng mây or bánh da heo (lit. '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:
- Pandan leaf (for green color) with mung bean paste filling
- Pandan leaf (for green color) with durian filling
- Lá cẩm (leaf of the magenta plant, Peristrophe roxburghiana; imparts a purple color when boiled) with mashed taro filling
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. In the Philippines, a similar dessert and variant of kutsinta is simply called Vietnamese kutsinta and the Khmer of Cambodia called num chak chan (នំចាក់ចាន់).
- The "d" in "da" is pronounced like a "z" in northern Vietnamese pronunciation and like a "y" in southern Vietnamese pronunciation.
- Photo of bánh da lợn (the green cake in the center)
- Photo of bánh da lợn
- Alice's Guide to Vietnamese Banh