description Bánh da lợn Overview
Bánh da lợn is a Vietnamese steamed layer cake, especially associated with southern Vietnam. Its batter commonly combines tapioca starch and rice flour with sugar and coconut milk or water, while alternating layers may be flavored with pandan and made with mung bean, taro, or other fillings. Steaming the batter in successive layers gives the dessert its characteristic chewy, slightly elastic texture and striped appearance.
help Bánh da lợn FAQ
Why is bánh da lợn called 'pig skin cake'?
The name literally translates to 'pig skin cake,' referring to the soft, pliable, slightly translucent texture of the layers. That chewiness comes from tapioca starch mixed with rice flour.
What gives the green layers in bánh da lợn their color?
Pandan leaf juice colors and flavors the green layers. These usually alternate with layers made from mung bean, or with taro for purple variations.
How is bánh da lợn cooked?
It is steamed, not baked — thin layers of batter are poured one at a time, and each must set before the next is added. The cake is especially associated with southern Vietnam.
Can I substitute the tapioca starch in bánh da lợn?
The standard base is tapioca starch plus rice flour with sugar and coconut milk or water. The tapioca provides the signature stretchy 'pig skin' texture, so using only rice flour makes the layers firm and brittle.
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