Bánh da lợn
Bánh da lợn or bánh chín tầng mây or bánh da heo () 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: 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, Peristrophe roxburghiana; 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. 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). See also Pandan cake Bánh đúc Kutsinta List of steamed foods Notes External links Photo of bánh da lợn (the green cake in the center) Photo of bánh da lợn Alice's