Pandan snow skin mooncakes with coconut mung bean filling


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One of my favorite Vietnamese desserts is bánh domain authority lợn, a colorful green and yellow steamed layer cake. You can easily spot this dessert at a Vietnamese bakery by its beautiful alternating layers of yellow và green.


This cake is made up of a base mixture of rice flour, glutinous rice flour, tapioca starch, coconut milk and sugar. The mixture is then equally divided into two, và flavored with pandan for the green layer and sweetened mung bean paste for the yellow layer. It’s then steamed, layer by layer.


Pandan Leaves (Lá Dứa) - Mainly used in Vietnamese desserts for their green màu sắc (although dull) and coconutty aroma.



It’s not overly sweet lượt thích other desserts. It’s springy, chewy, and slightly sticky. It’s the perfect dessert to satisfy a sweet craving without the sugar rush. Best of all, it’s so much fun lớn eat. You can separate the layers of the cake and enjoy each layer one by one, which is what I love và must vị every time I have this cake.

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I introduced this cake to lớn my daughter recently & she too loves it. She pulls off a layer, gives it a jiggle, then pops it in her mouth, just like mommy.

You don’t need a Vietnamese bakery to enjoy bánh da lợn. If you have the time (and a steamer basket và blender), it’s actually quite simple to lớn make at home. Most of the time is spent waiting for each layer to lớn finish steaming. Other than that, it’s a piece of cake. Pun intended.

There are popular tweaks lớn the traditional cake. Some cakes use durian instead of mung bean for the yellow layer. Some use taro for an additional purple layer. I’m sticking to the traditional cake below. Happy steaming!

A colorful green và yellow Vietnamese steamed layer cake that"s semi-sweet, springy, and perfectly chewy. It goes great with tea. Separate the layers one by one for some eating fun!
90 grams fresh pandan leaves (1 bunch; about 8-10 leaves)1 cup water100 grams granulated sugar (about ½ cup)¼ teaspoon salt
Wash dried mung beans until water runs clear then transfer to a small pot. địa chỉ cửa hàng water to cover by 1½ inches. Cook until softened on medium-low heat, uncovered (about đôi mươi minutes).To a blender, add cooked mung beans, salt, tapioca starch, rice flour, coconut milk, vanilla extract, & sugar. Blend until smooth. Pass the mixture through a sieve lớn remove clumps. The mixture will have the consistency of pancake batter.
Rinse the blender. Cut pandan leaves into small pieces. địa chỉ cut leaves and water. Blend until smooth. Strain liquid through a sieve to lớn extract the liquid và set it aside. Discard the pandan pulp.In a large mixing bowl, phối together pandan water, tapioca starch, rice flour, glutinous rice flour, sugar, salt, coconut milk, and pandan gel extract. Pass the mixture through a sieve khổng lồ remove clumps. The mixture will be much thinner in consistency than the yellow batter.
Use a large steamer that will fit a 9-inch circular cake pan with a depth of at least 2 inches. You can also use two smaller cake pans. Get the steamer ready by filling the basin halfway with water. Bring the water lớn a medium simmer. Have some kitchen towels handy to lớn wipe down the inside of the steamer lid. This will prevent water from falling onto the cake while steaming.Divide the green batter equally between 3 bowls. Divide the yellow batter equally between 2 bowls. The cake will have 5 layers, starting and ending with the green pandan layer.Brush vegetable oil on the bottom & the sides of the pan. Steam the oiled pan by itself for 5 minutes. Showroom the first bowl of green batter. Warning: It will be hot but you will have to lớn pour slowly, close to lớn the pan, khổng lồ prevent bubbles. If there are bubbles, you can scoop them away with a spoon (purely for aesthetics) or leave them be. Steam for 5 minutes.Open up the lid và give it a quick wipe down on the inside. địa chỉ a bowl of yellow mung bean layer. Steam for 7 minutes. Continue this pattern until all batter is gone. 5 minutes for green. 7 minutes for yellow. Make sure to lớn wipe down the inside of the lid each time a new layer is added.Carefully remove the cake from the steamer & allow the cake to cool completely before cutting.