Thursday, April 17, 2008

Pork's skin cake (Bánh da lợn)

Another interesting name for "Tapioca steamed layer cake". Just don't understand how people came up with that funny name.

: (making 12)
*For the pandan layer:
- 200 gr tapioca flour
- 200 gr sugar
- 400 gr coconut milk
- 150 gr pandan juice
-pandan extract( optional)

*For the mung bean layer
- 80 gr tapioca flour
- 120 gr mung bean
- 80 gr sugar
- 200 gr coconut milk
- 2-3 drops of yellow color

*For the pandan layer:
-Mix everything together in a large bowl, then strain, leave aside.Image and video hosting by TinyPic

*For the mung bean layer:
- Soak the mung bean for 15 minutes-1 hour, then steam for half an hour or until tender
-Put the mung bean and the remained ingredients in the blender and blend well
Image and video hosting by TinyPic

*Steaming process:
- Grease the mould with oil (the mistake i made here is that after oiling, i steamed the mould and then pour in the layer.Because the mould is too hot, it makes the first layer bubbly)
- Pour in a layer of pandan mixture, then steam for 10-15 minutes or until it turn out clear, but not overcooked.

-Then pour in a layer of mung bean mixture. Repeat the steps until the mould is full.You can make as many layers as you want to

- Leave to completely cool and un-mould the cake

1 comment:

Anonymous said...

i'll try this some day.thanks for sharing