Bánh da lợn
|
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:
- 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 nearly identical to bánh da lợn.
See also
Notes
- ↑ The "d" in "da" is pronounced like a "z" in northern Vietnamese pronunciation and like a "y" in southern Vietnamese pronunciation.
External links
- Article about bánh da lợn
- Photo of bánh da lợn (the green cake in the center)
- Photo of bánh da lợn
- Alice's Guide to Vietnamese Banh
This article is issued from Wikipedia - version of the 8/30/2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.