Steamed layer cake (Bánh da lợn)

6-year-old’s letter to Tooth Fairy last night.

It says “Hi Tooth Fairy, how do you lous a tooth.”

(She should have asked her brother instead).

Steamed Layer Cake

(Adapted from Savoury Days)

For a 5×8″ loaf pan (about 2″ height, or 11 layers)

For the mung bean layer:
120 g mung bean (soaked in hot-boiling water for 2-3 hours)
120 g sugar
200 g coconut milk
140 g tapioca flour
20 g rice flour
1 pinch of salt
1 tsp canola oil
About 5 tbs water (adjust as needed)
Yellow food coloring (optional)

For the pandan layer:
200 g pandan leaves (cut into 1″ length)
210 g tapioca flour
60 g rice flour
30 g glutenous rice flour
80 g sugar
210 g coconut milk
3 tsp canola oil
1 pinch of salt
Pandan extract (optional)

To make the pandan layer:

  1. Use a hand blender or food processor to blend pandan leaves + 300 g water.
  2. Strain the juice through a fine-mesh sieve. Reserve 300 g pandan juice.
  3. In a medium bowl, use a whisk to combine tapioca flour + rice flour + glutenous rice flour + sugar + salt.
  4. Add 300 g pandan juice.
  5. Add 210 g coconut milk.
  6. Add 3 tsp canola oil.
  7. Add a pinch of salt.
  8. Add 1-2 drops of pandan extract, if using.
  9. Whisk to combine all wet and dry ingredients.
  10. Strain the batter through a fine-mesh sieve to discard any lump.

To make the mung bean layer:

  1. In a covered medium saucepan, heat soaked mung beans with plenty of water over high heat.
  2. Once it boils, uncover and lower the heat to medium.
  3. Cook for about 15-20 minutes until the beans are soft.
  4. Drain all excess water.
  5. Use a hand blender or food processor to blend cooked mung beans + sugar + coconut milk.
  6. Add 140 g tapioca flour + 20 g rice flour + 1 pinch of salt.
  7. Add 1 tsp canola oil.
  8. Blend until combined.
  9. Strain the batter through a sieve to discard any remaining solid.
  10. Add about 5 tbs water so the batter is runny.
    • Note: Adjust the amount of water as it depends on how much water the beans already absorbed in step 3.
  11. Add 1-2 drops of yellow food coloring, if using.

To make the cake:

  1. Grease a 5″x8″ loaf pan with canola oil, both the bottom and the sides.
  2. Place the pan in a double-deck steamer and heat over high heat.
    • Note: It is important to wrap the lid with a kitchen towel to avoid water dropping onto the cake.
  3. Use a large ladle to add the pandan batter to cover the bottom of the pan.
  4. Cover and cook for 2-3 minutes until the pandan layer is fully cooked.
    • Note: the pandan layer is fully cooked when it becomes transparent.
  5. Use another large ladle to add the mung bean batter on top.
    • Note: It’s best to use the ladle with the same size as the one above, so the layers are even.
  6. Cover and cook for 2-3 minutes until the mung bean batter is fully cooked.
    • Note: Use your finger to touch to surface to test.
  7. Repeat with one layer of pandan batter and one layer of mung bean batter.
  8. Finish with the layer of pandan batter on top.
  9. Leave the cake in the pan until completely cool at room temperature.
  10. Wrap a cutting knife with plastic wrap.
  11. Use the plastic-wrapped knife to gently unmold the cake onto a plate.
  12. Cut the cake into 1/2″-thick slices. Serve at room temperature.
    • Note: The cake can be stored in the fridge. Reheat in the microwave for about 30 seconds before serving.