Banh Da Lon – Steamed pandan rice cake
Banh da lon is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mung beans, coconut milk, pandan leaves, and sugar. The cake is sweet, tasty, and it has pandan fragrance, and gelatinous soft texture.
In Vietnam, the layer rice cake is called Banh Da Lon ( “pig skin cake”, pronounce ” ya lon” ), originated from Mekong Delta.
The layer rice cake is called “Khanom Chan” in Thailand, and “kuih lapis” in Malaysia, Singapore, Indonesia. Note that Khanom Chan batter made of mung bean starch, arrow starch, rice flour, tapioca starch, and no mung bean filling.
Alternate color and filling layers:
- White (based mixture) – tapioca starch, rice flour, fresh coconut milk, and sugar.
- Green – use base mixture with the juice of Pandan leaves for green color and fragrance. ( frozen and fresh Pandan is available in Asian supermarket in US)
- Yellow filling – mung bean paste , sugar, and based mixture
- Brown filling – taro, sugar, and based mixture
- Magenta – use base mixture, and juice of Lá cẩm (leaf of the magenta plant, Peristrophe roxburghiana; has a purple color when boiled, planted in CA, FL, USA )
- Recipe Banh Da Lon from RunAwayRice – Good for a beginner. Use her recipe, and you may want add mung bean into the base white mixture.
- Recipe of banh-da-lon – from lilyng2000.blogspot.com
- Recipe of Kuih Lapis – pink color
- Khanom Chan Recipe – YouTube, Thai video with English subtitles. Good instructions and elegant decoration with little roses. For beter texture (less chewy), I suggest to use this recipe, since the batter consists of rice flour, tapioca flour, mung bean starch and arrow starch.
- For best cake texture, I suggest to add mung bean starch and arrow starch into the batter.
- If use high percent of tapioca flour, the cake is clear, but more elastic.
- For shining top, brush cooking oil on the top of the cake.
Thai’s Layer Sweet Cake (Kanom Chan) by Cooking Square
3.1/2 cups coconut cream
3 cups sugar
3/4 cups white jasmine water
2 tbsp. mung bean flour
1 cup arrow root starch
2 tbsp. rice flour
2 cups tapioca flour
Food color or Bai Toey water
Instructions: See Khanom Chan Recipe – Youtube video – with English subtitle
Basic Recipe from Play with My Food,
Mix everything together
Put everything in a blender and blend until ‘smooth’.
Grease mould (cake pan or tart mould) with oil. Pour in a layer of batter (mixture A) and steam for 5-10 mins., (until cooked), then pour a layer of filling (mixture B). Steam until filling is cooked and then pour on some more batter. Continue with this process until you use up all of the batter and filling. Make the cake as many layers as you want.
Pandan and Mung Bean (pictured):
Mix pandan leaves in a blender with the liquid to use in batter. Use mung beans for filling.
Pandan and Durian:
Mix pandan leaves in a blender with the liquid to use in batter. Blend 100g durian with filling and reduce the sugar in filling to 100g 150g (depending on how sweet durian is).
Use taro to make the filling instead of mung beans. There is a type of leaf in Vietnam called “lá cẩm” when you boil it it gives off a purple color. This liquid is then used to make the batter. However, here in the states it’s almost impossible to get a hold of, so… use purple food coloring instead.
- Banh da lon – Wikipedia.
- Recipe Banh Da Lon from RunAwayRice – This is good recipe, watch her video if you’re a beginner.
- Khanom Chan Recipe – Youtube video – with English subtitle. Good video and elegant decoration. Note that Khanom Chan has mung bean starch and arrow root starch.
- Recipe Thai-layered-sweet-dessert-khanom-chan
- Khanom chan – wikipedia