Ingredients with Measurements:
- 1 lb. of taro root, peeled and grated
- 1 can of coconut milk (13.5 oz.)
- 1 cup of tapioca starch
- 1 cup of rice flour
- 1 cup of sugar
- 1 tsp. of salt
- 1 tsp. of vanilla extract
- 1 tsp. of pandan extract (optional)
- 1 cup of water
- 1/2 cup of dried mung beans (optional)
- 1/4 cup of shredded coconut (optional)
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- 9-inch square baking pan
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine the grated taro, tapioca starch, rice flour, sugar, salt, vanilla extract, pandan extract (if using), and water. Mix well until the batter is smooth.
2. If using mung beans, soak them in water for at least 30 minutes. Drain and rinse.
3. Grease a 9-inch square baking pan and line it with parchment paper.
4. Pour half of the batter into the prepared pan. Sprinkle the mung beans (if using) evenly over the batter. Pour the remaining batter over the mung beans.
5. Pour the coconut milk over the batter and sprinkle the shredded coconut (if using) on top.
6. Steam the cake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cake to cool completely before slicing into squares.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Steam at medium-high heat.
Serving size:
Makes 9-12 servings.
Nutritional information:
Calories per serving: 280
Fat: 8g
Carbohydrates: 51g
Protein: 2g
Sodium: 240mg
Sugar: 23g
Substitutions for ingredients:
- Taro root can be substituted with sweet potato or yam.
- Pandan extract can be substituted with green food coloring.
- Mung beans can be omitted or substituted with red bean paste.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture and flavor.
- Use coconut cream instead of coconut milk for a richer taste.
- Add a layer of sliced bananas or mangoes on top of the batter for a fruity twist.
Tips and tricks:
- Make sure the batter is well-mixed to avoid lumps.
- Grease the baking pan well to prevent sticking.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the cake for a few minutes to reheat.
Presentation ideas:
Serve the cake on a platter with a dusting of powdered sugar and a sprinkle of shredded coconut.
Garnishes:
Garnish with fresh fruit, such as sliced mango or kiwi.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Enjoy as a dessert or snack on its own.
Troubleshooting advice:
- If the cake is too dry, add more coconut milk or water to the batter.
- If the cake is too wet, reduce the amount of liquid in the batter.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Bánh Da Lợn is a traditional Vietnamese dessert made with rice flour, tapioca starch, and coconut milk. It is typically served during special occasions, such as weddings and Lunar New Year celebrations.
Flavor profiles:
Bánh Da Lợn has a sweet and creamy flavor with a chewy texture.
Serving suggestions:
Serve the cake as a dessert or snack.
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Region: Vietnamese