Banh da lon is a tasty dessert, with the extraordinary name I believe that someone think it is made from pork skin, yet Banh da lon contains many thin and shining layers like pork skin so everyone call it banh la lon.
Banh da lon is the combination of butter taste of mung beans, greasy taste of coconut milk and fragrant flavor of pandan leaves. Banh da lon often has yellow or green color. Do not take too many pandan leaves, it can make banh da lon acrid, if take enough it make banh da lon more fragrant.
Banh da lon is quite popular in Southern Vietnam. You can make it by yourself with banh da lon recipe below.
Ingredients for banh da lon recipe:
- 300gr mung beans
- 150gr tapioca flour
- 150gr rice flour
- 200gr sugar
- 100gr pandan leaves
- 200ml coconut milk
- 1,2 liter of water
The process of making banh da lon recipe:
Soak mung beans in water for 3-4 hours, then steam mung beans to soften them,
Add to mortar then pestle well.
Clean pandan leaves then cut into short lengthwise to add into blender and blend to get pandan extract.
Add coconut milk into a big bowl, add more water, salt, sugar then stir well till dissolved, add tapioca flour, rice flour and stir well to dissolve.
Divide the mixture to 2 equal parts, in 1st part add mung bean to stir well, the rest add pandan leaves then stir well
Prepare a steamer on the heat, grease little oil on the bottom of the mould to take the cake esailier when it done.
When steamer is ready, add 1 part of mung bean about 2cm depth of the mould. Cover the steamer for 5 minutes to let it coagulated
Add 1 layer about 2cm of pandan extract into the mould then cover the steamer. Wait for 10 minutes to make pandan extract coagulated.
Similarly, add 1 layer of mung bean, 1 layer of pandan extract alternately. Remember time to make pandan extract done always longer than making mung beans done. When the cake done, it gets elastic, soft and fragrant.