Foodie

Monday, November 09, 2009

Banh Da Lon



Posting had been a chore the last few weeks as i was not able to copy and paste.  Only this morning did my friend Ted solved my problem.  What a relieve for me, i could not be happier and it was double happiness as i managed to make this dessert which turned out better than i expected. I tasted this dessert when i was in Paris in 2000 and have been thinking about it since. This is a vietnamese dessert and another name for this dessert is called bánh da heo(literally "pig skin cake").  There is a 'kuih' in Malaysia which is very identical and it is called Kuih Lapis 

Ingredients:

Basic Coconut Batter

200 g tapioca flour
60 g rice flour
250 g sugar
1/2 cup water
1 big can coconut milk Savoy brand 525 ml.plus 100 ml water = 2 1/2 cups




Method:

Heat up ½ cup water in a pot and dissolve the sugar in it.

In a bowl, mix the tapioca and the rice flours.

Add the coconut milk mixture, little by little, and mix so the mixture is well blended.

Add the syrup to the batter and sieve batter.

Mung Bean Mixture

Ingredients:

4 ozs skinless mung beans - wash, soak for 2 - 3 hours and then steam until soft
1/2 of the coconut batter (above)

Method:


Measure 1 cup of the cooked mung beans and put into a food processor/blender and add in half of the above batter and process/blend until liquidfied.  Strain batter through a fine sieve.

Batter should be 3 cups  - to make 4 layers of 3/4 cups for each layer.

Pandan mixture

1 tsp pandan paste diluted with 1/2 cup water/pandan leaves juice
1/2 of the coconut batter (above)

Method:

Blend the 4 - 5 pandan leaves and 1/2 cup water in a food processor/blender if using.  Strain through a sieve and squeeze to obtain 1/2 cup

Drain the pandan leaves through a sieve and discard the pandan remains.

Add to the remaining half of the coconut batter and add in 1 tsp pandan paste.

If not using pandan leaves juice just add water to the remaining half of the coconut batter and add in pandan paste.

Batter should be 2 1/2 cups - to make 5 layers of 1/2 cup for each layer.

Steaming Bánh Da Lợn
Set up a steamer and bring water to a boil.

Grease an 8” pan with  a little oil.

Place the pan into the steamer.

Pour about 1/2 cup of the pandan mixture into pan which should be enough to make a full layer.

Steam for about 4 minutes until the layer is no longer liquid so it can support the next layer.
Add about 3/4 cup of the mung bean mixture and cook for 4 minutes.

Repeat until you have a total of 9 layers (optional) or until you run out of the mixtures.

Continue to steam another 10 - 15 minutes to fully cook all the layers.

Remove the pan from the steamer.

Let cool and cut into pieces.


20 comments:

Anonymous said...

Hi Lily
yummy looking kueh, wonder whether can substitute the mung beans with mung beans flour. thanks and regards.

Lyndsey said...

Lily, they look beautiful! I just wish I could taste them! :)

Florence said...

Hi Lily,
Pretty!
This was on mind as I had just tasted it recently in a restaurant. Now that you have posted the recipe, I will definitely try it.

pityenlacocina said...

lily these looks so nice and cute,i love thiese kind of desserts so sweet and yummy, i cant wait to try them thanks for the recipe! cheers from london

Mary said...

Lily these are gorgeous. That photo belongs in a cookbook.

bttm said...

i just want to say your blog is a great help for me. I first tried to make char siew and found your blog post. It's amazing since I stay in US now and is far away from Singapore.
Good range of food. Keep posting!

Little Corner of Mine said...

We have this often as Chong always buy some when he go and buy his "you tiao".

Ube said...

Yes, it is indeed common in the Vietnamese and Thai markets. That is where I usually pick up mine. They also drizzle the cut pieces with what I assume coconut milk cooked with sugar, toasted chopped peanuts and toasted coconut flakes. Real good treat.

Anna said...

I tried making this yesterday.The top green layer I didn't add coconut milk but all water instead. It's like eating rubber!I bought sample to party for friends to try and some of them said not enough water. Is that the case?The reason I didn't use coconut milk in the first layer was because I want the transparent look like the vietnamese selling here.Anyway, I used all pandan juice instead of green colour and it turned out nothing like the shop one.

Anonymous said...

Hi Lily,
Love your blog.
Does it mean that if I use fresh santan, I should have 525ml of it?
Thanks.

lilyng said...

anonymous

when you use fresh santan or canned - the liquid is 2 1/2 cups which is 625 ml. The thicker the santan the better the cake

Anonymous said...

Hi Lily,
I finally made the kuih over the weekend, but my kuih turn out very soft and cannot hold itself after cutting. (I followed your recipe exactly except for using fresh santan only) I kept it in the fridge, and the texture hardened slightly. I used 1 whole coconut's fresh santan, and I found that the taste of rancit santan on the kuih too strong.

lilyng said...

anonymous

you must have gone wrong with the measurements in the recipe cos it does not matter whether you use fresh or canned coconut milk, the measurement has to be right.

Patrick said...

Hi, I just wanted to know if Pandan Paste is the same as Pandan Essense? If not should i be using more essense, because I don't seem to be getting the nice green you have in yours. Thanks for your recipes.


Patrick

lilyng said...

patrick

pandan paste is not the same as pandan essense. pandan paste is thick and is in the green color while the essence is liquid and not green.

do not use more than 2 drops of essence, it taste horrible.

The color green differs from the brand of pandan paste and you would have to decide the green you like.

Ravenous Couple said...

this is lovely! we're definitely going to have to make this!

Anonymous said...

hi lily, you blog really rocks!sorry if this is out of the topic as i couldn't find you email address. would you have a vietnamese baguette recipe for making banh mi? it's crunchy on the oustside yet light and fluffy in the inside..been googling for the recipe and tricks but only found french style baguettes..many thanks. liz

lilyng said...

liz

i too just mentioned that i wonder if the recipe is available to make these crusty bread. I will have to consult my sifu, tt, or i hope any readers can help.

Anonymous said...

Hi,
but its too soft,is it because of too much water? i used glutinous rice flour instead of ordinary rice flour.

lilyng said...

anonymous

you have used the wrong type of flour, glutinious rice flour cannot be a substitute for rice flour.

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