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Prep 10 minutesmins
Cook 1 hourhr
Total 1 hourhr10 minutesmins
Let’s make the most popular Vietnamese bakery dessert, banh da lon or Vietnamese steamed layered cake. The soft yet bouncy layers of fragrant pandan and creamy mung bean are steamed together to create a beautifully intricate and delicious cake.
Banh da lon is an iconic Vietnamese steamed layered cake made with fragrant pandan leaves, creamy mung beans, and rich coconut milk. This dessert has the perfect combination of flavors and the most satisfying soft, chewy texture. I love pulling apart each layer before taking a bite.
This homemade banh da lon recipe walks you through every step with photos to create smooth, layered cakes with the perfect bakery texture. And I’ve even included my special coconut sauce recipe that’s a chef’s kiss. Whether you are making it for lunar new year, a family party, or just because you crave it, this recipe will be an instant crowd pleaser.
Banh da lon is a traditional Vietnamese steamed layered cake that has multiple vivid green pandan and soft yellow mung bean layers that are soft, chewy, springy, and bouncy. It originated in Southern Vietnam, and its name literally translates to “pig skin cake” because of its glossy layers that resemble pork skin.
Each layer of this Vietnamese steamed cake is made with the same base ingredients: coconut milk, water, granulated sugar, salt, tapioca starch and rice flour. The only difference in each layer is the pandan and mung bean flavoring. It is made by steaming each layer individually until just set. It can be eaten on its own for dessert or served with a delicious warm coconut sauce.
Ingredients
You can find all the ingredients for this banh da lon recipe at your local Vietnamese or Chinese grocery market. Full measurements and links to everything I used are in the recipe card below.
Pandan leaves and pandan extract: for the best flavor, use both pandan leaves and pandan extract. It gives a grassy, vanilla-like flavor. The pandan extract provides more flavor as well as coloring to the cake. A little goes a long way.
Peeled Split Mung Beans: creates the soft yellow colored layer of the cake. It is a popular ingredient in Vietnamese desserts that adds a naturally sweet, nutty, creamy flavor. It is also used in my Che Ba Mau (Vietnamese Three Color Dessert).
Coconut Milk: be sure to use full-fat coconut milk for the best texture and flavor.
Water: is used to make the pandan juice and to thin out both batters.
Granulated Sugar: is the main source of sweetness in the Vietnamese steamed layered cake.
Salt: seasons the batter and balances out the sweetness.
Tapioca Starch: is the base of the chewy, bouncy texture.
Rice Flour: adds structure, and stability allowing it to hold its shape and balance the chewiness into a more tender bite.
Substitutions and Additions
Substitutions
Pandan extract: if you do not have access to pandan leaves, you can substitute with more pandan extract.
Additions
Vanilla: for more warmth, you can add vanilla extract in the mung bean layer.
Cornstarch: you can reduce the rice flour amount and add 1 teaspoon of cornstarch for a more tender cake that’s less chewy and springy.
How to Make
Here are the step-by-step instructions for how to make this banh da lon recipe.
Mung Bean Layer
Add the washed mung beans to a small pot with water and bring to a boil. Lower the heat, cover, and simmer for 15 minutes, stirring periodically.
In a blender, add the cooled mung beans and mung bean layer ingredients. Blend until smooth and combined. Strain and set aside.
Pandan Layer
Blend the pandan leaves with 1 cup of water, then strain through a fine mesh sieve or cheesecloth.
In a blender, add the pandan juice and pandan layer ingredients. Blend until smooth and combined. Strain and set aside.
Steam
Bring water in your steamer to a boil over medium-high heat. Lightly grease an 8×8 inch pan with oil. Steam for 2 minutes.
Give each batter a stir before every layer. Pour an even layer of pandan batter, about 2/3 cup (160 ml), or adjust depending on the size of your pan into the pan. Cover and steam for 5-6 minutes or until translucent.
Then pour an even layer of mung bean batter, about 2/3 cup (160 ml), or adjust depending on the size of your pan, over the pandan layer and steam for 5-6 minutes or until set. Continue until you reach your desired thickness.
After you pour the final layer, steam for 10 more minutes or until the cake is cooked through.
Remove from the steamer and let the cake cool before removing from the pan and slicing with a knife wrapped in plastic wrap.
Expert Tips
Measure with a kitchen scale. The most accurate way to get the right texture and ratio is by measuring the ingredients with a kitchen scale.
Strain the batters. For a non-clumpy, smooth texture, it is important to strain the batters to remove any small clumps.
Stir each batter before every layer. The tapioca starch and rice flour will settle to the bottom of the bowl. Be sure to stir before steaming for even distribution.
Wipe the lid between layers. The condensation can drip onto the pandan and mung bean layers and create uneven spots. Or you can wrap a clean towel on your lid to catch any excess condensation.
Each individual layer is done when the surface is no longer liquid, it feels springy to the touch, and turns slightly translucent and is no longer opaque.
Let the cake cool completely. Before slicing and serving, bring the cake to room temperature so the Vietnamese steamed layered cake has time to set.
Wrap your knife with plastic. This is the easiest way to cleanly slice the cake.
Storage Instructions
Banh da lon is best served the same day for the softest texture. You can store any leftovers tightly wrapped in plastic wrap in an airtight container at room temperature for up to 1 day. You can refrigerate it for up to 4 days and bring it to room temperature. The texture may be more firm and less soft, and springy if refrigerated or frozen.
Reheat: Microwave covered with a wet paper towel for 10 seconds until soft and springy. Or steam in the steamer until soft and springy.
Freeze: wrap each individual piece in plastic wrap and freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Pairing Suggestions
Banh da lon can be served as a dessert or snack on its own or with the following pairing suggestions.
You can do a toothpick test in the center of the Vietnamese cake, and it should come out clean. You will know when it is done when the surface of the cake is slightly translucent (not opaque) and does not wobble in the center.
Can I use different sized pans?
Yes! You can use any size pan that fits your steamer. This is a large recipe for an 8×8 inch pan. If you use a smaller pan you may need to adjust the steaming time of each layer by a minute or so.
Why is my Vietnamese steamed layered cake firm?
It could be due to having too much starch-to-liquid ratio. Be sure to use a kitchen scale for the most accurate measurements. Also, it could be due to over-steaming each layer. The longer you steam it will become more firm.
Let’s make the most popular Vietnamese bakery dessert, banh da lon or Vietnamese steamed layered cake. The soft, yet bouncy layers of fragrant pandan and creamy mung bean are steamed together to create the most beautifully intricate and delicious cake.
Cook the mung beans. Wash the mung beans 2-3 times until the water runs clear. Then transfer them to a small pot with 1 cup of water and bring to a boil. Then lower the heat to low, cover, and simmer for 15 minutes, stirring periodically, until the beans are soft and cooked through. Set aside to cool to room temperature.
Combine. In a blender, add the mung beans, coconut milk, 1/4 cup water, sugar, salt, tapioca starch, and rice flour. Blend until smooth and combined. Strain the mixture as you transfer to a bowl and set aside.
Pandan Layer
Make pandan juice. Blend the pandan leaves with 1 cup of water, then pour the mixture through a fine mesh sieve or cheesecloth.
Combine. In a blender, add the pandan juice, coconut milk, sugar, salt, tapioca starch, rice flour and pandan extract. Blend until smooth and combined. Strain the mixture as you transfer to a bowl and set aside.
Steam
Set up your steamer. Bring water in your steamer to a boil over medium-high heat. Lightly grease a 8×8 inch pan with a thin layer of oil. Steam the pan for 2 minutes.
Steam the pandan layer. Give each batter a stir before pouring. Pour the pandan batter, about 2/3 cup (160 ml), or adjust depending the size of your pan, into the pan spreading it evenly. Cover and steam for 5-6 minutes or until translucent.
Steam the mung bean layer. Then pour the mung bean batter, about 2/3 cup (160 ml), or adjust depending the size of your pan, over the pandan layer and steam for 5-6 minutes or until set. Continue layering until your desired thickness or all the batter is used.
Steam the cake. After you pour the final layer, steam for 10 more minutes or until the cake is cooked through with no wobble in the center.
Serve. Remove from the steamer and let it cool completely before removing and slicing with a knife wrapped in plastic wrap.
Coconut sauce (optional)
Cook the coconut sauce. In a small saucepan over medium low heat, add the coconut milk, sugar, salt, and pandan leaf. Bring the sauce to a gentle simmer and simmer for 5 minutes.
Thicken. In a small bowl, combine the tapioca starch and water. Combine with the coconut sauce until thickened.
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