Bánh da lợn

Bánh da lợn, also known as bánh da heo, is a delightful traditional Vietnamese steamed layer cake that holds a special place in many hearts. It's crafted from a blend of tapioca starch, rice flour, mashed mung beans, taro or durian, coconut milk or water, and sugar. The outcome is a sweet, soft, and gelatinous treat featuring thin, colorful layers that alternate with fillings of mung bean, durian, or taro.

There are several tasty variations of bánh da lợn you might encounter. For instance, incorporating pandan leaves imbues the cake with a lovely green hue and a filling of mung beans or durian. Alternatively, using lá cẩm (magenta plant leaf) results in a striking purple color coupled with a mashed taro filling. While traditional recipes rely on natural vegetable coloring, modern interpretations sometimes employ artificial food coloring for convenience.

Interestingly, a similar layered cake called kuih lapis is popular in Malaysia and Indonesia. This dessert shares many characteristics with bánh da lợn, particularly in its layered structure and the ingredients used.