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 Bánh da lợn lá dứa green leaf cake with pandan leaves flavor | |
| Type | Layer cake |
|---|---|
| Course | Snack,dessert |
| Place of origin | SouthVietnam |
| Region or state | Southeast Asia |
| Main ingredients | Rice flour,tapioca starch,mung beans,taro ordurian,coconut milk or water,sugar |
| Similar dishes | Kuih lapis,Kutsinta |
Bánh da lợn (lit. 'pig skin cake')[a][1] is aVietnamesesteamedlayer cake, mostly popular inSouth Vietnam, made fromtapioca starch,rice flour,[2] mashedmung beans,taro, ordurian,coconut milk and/or water, andsugar. 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. A similar type of cake inNorth Vietnam isbánh chín tầng mây (lit. 'nine-layer cloud cake').
Typical versions ofbánh da lợn may feature the following ingredients:
In modern cooking, artificialfood coloring is sometimes used in place of the vegetable coloring.
Kuih lapis, which is made inMalaysia andIndonesia, as well as the Thaikhanom chan, are similar tobánh da lợn. In the Philippines, a similar dessert and variant ofkutsinta is simply called Vietnamesekutsinta and the Khmer of Cambodia call itnum chak chan (នំចាក់ចាន់).
| Dumplings | |
|---|---|
| Rice cakes | |
| Pancakes | |
| Rice noodles | |
| Other | |
 | ThisVietnamesedessert-related article is astub. You can help Wikipedia byexpanding it. |
