Vietnamese steamed layer cake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 300 grams - mung beans
  • 150 grams - tapioca flour
  • 150 grams - rice flour
  • 200 grams - sugar
  • 100 grams - pandan leaves
  • 1 liters - coconut milk
  • 1 liters - water
  • Directions:

    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

    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
    Cook Time: 15 min


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    Posted On:

    October 17, 2020

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