Bánh da lợn

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Bánh da lợn
Bánh da lợn sầu riêng.jpg
Bánh da lợn sầu riêng green leaf cake with durian flavor
TypeLayer cake
CourseSnack, dessert
Place of originVietnam
Region or stateSoutheast Asia
Main ingredientsRice flour, tapioca starch, mung beans, taro or durian, coconut milk or water, sugar
Similar dishesKuih lapis, Kutsinta

Bánh da lợn or bánh chín tầng mây or bánh da heo[1] (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:

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).

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Notes[edit]

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

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