"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:



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Wednesday, July 22, 2015

Steamed Layer Cake with Pandan, Coffee and Mung Bean (Bánh Da Lợn)

Estimated Servings: 12 slices

Step 1: Make coconut flour mix

14 ounces tapioca flour
½ cup rice flour
14 ounces coconut cream
1 ½ cups water
2 cups sugar
½ teaspoon salt
3 tablespoons vegetable oil

Add the dry ingredients in a bowl and mix it until combined. Then pour the wet ingredients in a separate bowl and whisk them up.  Now add the dry ingredients into the wet ingredients in batches and mix them together until the flour completely dissolves in the liquid. Allow mixture to rest for half an hour at room temperature. Then divide mixture into 3 containers and set aside.

Step 2: Prepare mung bean layer

1 cup split mung beans
2 cups water

Pour 1 cup of water in a bowl of mung beans, soak them for about 30 minutes and then drain them. Next cook the mung beans in one cup of water on medium heat for about 5-7 minutes or until completely softened. Then pour the cooked mung beans and a container of coconut/flour mixture into a blender and turn the blender on high to mash the mung beans into a creamy consistency.  Finally pour into a container and set aside.

Step 3: Create pandan & coffee layer

1 tablespoon brewed coffee
½ teaspoon pandan extract

Pour coffee into one of the remaining coconut/flour mixture, mix well and set aside. Then add the pandan extract to the other coconut/flour mixture, mix and set aside.

Step 4: Steam the cake

Water to steam
1 teaspoon vegetable oil

Turn your stove on high and bring your steamer water to a boil. Then spread oil all over the inside of an aluminum bowl (I used a 9 inch bowl), place it in the steamer and put the lid on top. When the steamer gets hot, pour the pandan mixture into the aluminum bowl until it creates a thin layer covering the bottom of the bowl. Allow it to steam on high heat for about 4-5 minutes or until the layer is completely solid. 

Next, pour in the coffee mixture on top of the pandan layer until it creates a thin brown layer that completely covers the green layer. Steam it on high heat for about 4-5 minutes or until the layer is completely solid.

Then pour in the mung bean mixture on top of the brown layer until it creates a thin yellow layer that completely covers the brown layer. Steam it on high heat for about 4-5 minutes or until the layer is completely solid.

Now repeat this process until the aluminum bowl fills to the top with several layers.

***When steaming this cake, make sure to wipe the water off the lid between steaming each layer or tie a clean kitchen towel on the lid to absorb the water from the lid while the layers are steaming.

Finally turn off the heat, and carefully remove the aluminum bowl from the steamer. Allow the cake to completely cool off and then place a serving plate on top of the bowl. Then flip the plate over until cake is on top of the plate. Now you can cut the cake into whatever shapes you’d like!

You can eat this cake by peeling off the layers and savoring each flavor a layer at a time or you can just take a bite and taste all of the layers together.

1 comment:

  1. How can I make Bánh da lợn cà phê nước cốt dừa based off this recipe? Other than omitting the pandan extract, what is there to add or modify?