Bánh Da Lợn (Steamed Tapioca Layered Cake)

This is the basic recipe. Use this to make different versions. The name of this cake literally translate to “pig skin cake”. Why? I have no idea.

Ingredients:
A: (Batter):
-350g tapioca starch
-50g rice flour
-4 2/3 cups liquid (water or coconut milk, I usually use both half coconut, and half water)
-300g sugar

*Mix everything together.

B: (Filling)
-300g cooked mung beans or taro
-200g sugar
-100g tapioca starch
-175g coconut milk or water

*Put everything in a blender and blend until ‘smooth’.

Steaming:
Grease mould (cake pan or tart mould) with oil. Pour in a layer of batter (mixture A) and steam for 5-10 mins., (until cooked), then pour a layer of filling (mixture B). Steam until filling is cooked and then pour on some more batter. Continue with this process until you use up all of the batter and filling. Make the cake as many layers as you want.

Different Versions:
Pandan and Mung Bean (pictured):
Mix pandan leaves in a blender with the liquid to use in batter. Use mung beans for filling.

Pandan and Durian:
Mix pandan leaves in a blender with the liquid to use in batter. Blend 100g durian with filling and reduce the sugar in filling to 100g 150g (depending on how sweet durian is).

Taro:
Use taro to make the filling instead of mung beans. There is a type of leaf in Vietnam called “lá cẩm” when you boil it it gives off a purple color. This liquid is then used to make the batter. However, here in the states it’s almost impossible to get a hold of, so... use purple food coloring instead.

Note:
Make sure the amount of batter, and filling you pour (steam) is the same at all times, this way you will have a “even” layer cake.

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