Banh Da Lon Recipe
Hey lovely foodies, I hope you’re ready to embark on a delightful journey into the world of Vietnamese cuisine! Today, we’re diving into the intriguing and scrumptious Banh Da Lon, a traditional Vietnamese dessert that’s not only delicious but also a feast for the eyes.
Originating from Vietnam, Banh Da Lon, also known as Vietnamese Steamed Layer Cake, holds a special place in the hearts of locals. Its name translates to “pig skin cake,” owing to its unique layered appearance that resembles the pattern on pig skin. This iconic treat is often served during festive occasions and celebrations.
Banh Da Lon Recipe
- Mixing bowls
- Cake pan or mold
- 2 cups of rice flour
- 1 cup of tapioca starch
- 1 3/4 cups of coconut milk
- 1 1/2 cups of water
- 1 1/4 cups of sugar
- 1/2 teaspoon of pandan extract (for color and flavor)
- 1/4 teaspoon of salt
- Prepare the Batter:In a bowl, combine rice flour, tapioca starch, coconut milk, water, sugar, pandan extract, and salt.Mix until the batter is smooth and free of lumps.
- Layering the Cake:Grease the cake pan or mold.Pour a thin layer of the batter into the pan and steam for about 5 minutes until it sets. Continue this process, layering the different colored batter until you've used it all.
- Steaming:Steam the layered batter for approximately 20-25 minutes or until a toothpick inserted comes out clean.
If you’ve fallen in love with Banh Da Lon, you might also enjoy exploring other Vietnamese desserts like Che Ba Ba or Xoi Vo, both of which showcase the rich tapestry of Vietnamese culinary traditions.
Now that you have the tools and knowledge, why not gather your ingredients and try your hand at creating this delightful Vietnamese dessert?
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Frequently Asked Questions About Banh Da Lon Recipe
What is Banh Da Lon?
Banh Da Lon, or Vietnamese Steamed Layer Cake, is a traditional Vietnamese delicacy created with layers of coloured tapioca flour batter.
What are the things you need to make Banh Da Lon?
Tapioca flour, rice flour, coconut milk, sugar, pandan leaves (for colour and flavour), water, and sometimes mung bean paste are the key things that go into making Banh Da Lon.
How is Banh Da Lon typically prepared?
To make Banh Da Lon, you need to make two cakes, one white and one green with pandan extract added to it. The two cakes are put on top of each other and steamed until the inside is fully cooked.
What is the texture of Banh Da Lon like?
Due to the tapioca flour, Banh Da Lon has a unique texture that is both chewy and slightly jelly-like. The layers are soft and juicy, and there is a light coconut taste to them.
Can I make Banh Da Lon without pandan leaves?
You don’t have to use pandan leaves to make Banh Da Lon. You can still make it without them. If you want a different colour, just leave out the pandan extract and add food colouring.
How do I store Banh Da Lon?
If you cover Banh Da Lon tightly with plastic wrap or put it in a container that won’t let air in. You can keep it at room temperature for up to two days. It can be kept in the fridge for up to a week.
Can I freeze Banh Da Lon?
You can freeze Banh Da Lon. Separate it into pieces, cover each one with plastic wrap. And then put each piece in a container or zip-top bag that can go in the freezer. You can freeze Banh Da Lon and keep it for up to one month.
How do I reheat frozen Banh Da Lon?
To reheat Banh Da Lon that has been frozen, just let it thaw in the fridge overnight. Then, either steam it slowly until it’s warm all the way through or heat it in the microwave in short bursts until it’s just right.
Is Banh Da Lon gluten-free?
There is no gluten in Banh Da Lon because it is mostly made with tapioca flour and rice flour, which don’t have gluten.
Can I adjust the sweetness of Banh Da Lon to my preference?
Yes, you can change how much sugar is in the mix to your liking. It’s easy to change the sweetness of something by adding or taking away sugar. If you want it tastier, add more sugar.