Steamed Layer Cake (Bánh Da Lợn)


Today is recipe that is as finicky as it is rewarding. I am talking about making Bánh bò Hấp aka Vietnamese Steamed Rice Cakes.

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Growing up my family did not make this often because it was so much work. You had lớn use yeast khổng lồ make it rise not once, but twice before mixing a homemade coconut syrup. Then finally steaming it. So it was a lot of work in general lol.


So anytime I we get a chance to lớn buy this at a Vietnamese bakery, I would. You can never miss it. These beautiful cute little coconut sponge cakes. & you get a sweet and salty coconut sauce to dip them in to. Now this was my childhood.


I’ve been thinking about this dish for a while because I was so intimidated by it. This is the brand of flour phối that I’m gonna be using for this recipe. I lượt thích it because it comes with the yeast và this brand is usually available at most Asian markets.

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Now this dish requires a lot of patience because we have to not mix và rise this once, but twice. So it takes a good chunk of the day to lớn make this dish as well. But I promise you at the kết thúc of the day it’s so worth it.


As always here’s the recipe below until next time!




Mix together flour, yeast and coconut juice for 20 mins. Cover và let rise in oven for 30 mins.Mix all ingredients under ‘Coconut Syrup’ together & cook on med heat until sugar melts. Let cool until slightly warm to touch.Slowly set in syrup into the dough until evenly mixed. Cover và let rise in oven for 45 mins- 1 hr.Split mixture into two. Put vanilla in one và pandan extract in the other.Spray muffin pans with oil and steam pans for 3 mins. Pour in Bánh trườn mixture until 3/4 full. Wipe the lid with a towel to lớn remove water & steam for 8 mins. (NOTE: Make sure lớn wipe the lid every time!)To make sauce, set everything under ‘Coconut Sauce’ together & cook on med until it thickens. Making sure to whisk the entire time.

Recipe Video


My name is Jen Dao và I"m a foodie based in Orange County, CA! Originally born và raised in Savage, Minnesota, I grew up with a lot of traditional Vietnamese food because of my mother"s home cooking.

At 19, I decided khổng lồ spread my wings & move lớn Seattle, which would begin my food journey with cooking on my own.

Fast forward khổng lồ present day, I"m now based in Orange County (some would say, foodie capital of the world!) & currently, I"m sharing daily recipes & food knowledge with my 80k+ following of fellow foodies!