Recipe Detail

Vietnamese steamed layer cake

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  • Brief Description

    Banh da lon is a tasty dessert and very common in southern Vietnam. Banh da lon contains many thin and shining layers like pork skin so everyone call it banh la lon.

  • Main Ingredient

    mung beans, tapioca flour, rice flour

  • Category:  Cakes

  • Cuisine:  Vietnamese

  • Prep Time:  10 min(s)

  • Cook Time:  15 min(s)

  • Recipe Type:  Public

  • Source:


  • Tags:

  • Notes:

  • Posted By:  yummyvn

  • Posted On:  Oct 16, 2020

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Number of Servings:


  1. 300 grams - mung beans
  2. 150 grams - tapioca flour
  3. 150 grams - rice flour
  4. 200 grams - sugar
  5. 100 grams - pandan leaves
  6. 1 liters - coconut milk
  7. 1 liters - water


Step 1:
Soak mung beans in water for 3-4 hours, then steam mung beans to soften them,
Add to mortar then pestle well
Step 2:
Clean pandan leaves then cut into short lengthwise to add into blender and blend to get pandan extract
Step 3
Add coconut milk into a big bowl, add more water, salt, sugar then stir well till dissolved, add tapioca flour, rice flour and stir well to dissolve.
Step 4
Divide the mixture to 2 equal parts, in the first part add mung bean to stir well, the rest add pandan leaves then stir well
Step 5
Prepare a steamer on the heat, grease little oil on the bottom of the mould to take the cake esailier when it done
Step 6
When steamer is ready, add 1 part of mung bean about 2cm depth of the mould. Cover the steamer for 5 minutes to let it coagulated
Add 1 layer about 2cm of pandan extract into the mould then cover the steamer. Wait for 10 minutes to make pandan extract coagulated.
Similarly, add 1 layer of mung bean, 1 layer of pandan extract alternately. Remember time to make pandan extract done always longer than making mung beans done. When the cake done, it gets elastic, soft and fragrant


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