Bánh da lợn (or bánh da lợp, bánh da lợt) is a Vietnamese steamed layer cake, mostly popular in Southern Vietnam, made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. Despite its name, pork is not included in the ingredients. 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 in Northern Vietnam is bánh chín tầng mây ().
Typical versions of bánh da lợn may feature the following ingredients: Pandan leaf (for green color) with mung bean paste filling Pandan leaf (for green color) with durian filling Lá cẩm (leaf of the magenta plant, Dicliptera tinctoria; imparts a purple color when boiled) with mashed taro filling
In modern cooking, artificial food coloring is sometimes used in place of the vegetable coloring.
Kuih lapis, which is made in Malaysia and Indonesia, as well as the Thai khanom chan, are similar to bánh da lợn. In the Philippines, a similar dessert and variant of kutsinta is simply called Vietnamese kutsinta and the Khmer of Cambodia call it num chak chan (នំចាក់ចាន់).
See also Pandan cake Bánh đúc Kutsinta List of steamed foods
Notes
References
External links Photo of bánh da lợn (the green cake in the center) Photo of bánh da lợn Alice's Guide to Vietnamese Banh