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Bánh da lợn lá dứa green leaf cake with pandan leaves flavor
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| Type | Layer cake |
|---|---|
| Course | Snack, dessert |
| Place of origin | South Vietnam |
| Region or state | Southeast Asia |
| Main ingredients | Rice flour, tapioca starch, mung beans, taroordurian, coconut milk or water, sugar |
| Similar dishes | Kuih lapis, Kutsinta |
Bánh da lợn, bánh da heo (lit. 'pig skin cake'),[1]orbánh chín tầng mây (lit. 'nine-layer cloud cake') is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. 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.
Typical versions of bánh da lợn may feature the following ingredients:
In modern cooking, artificial food coloring is sometimes used in place of the vegetable coloring.
A cake called kuih lapis, which is made in Malaysia and Indonesia, is 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).
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