Bánh da lợn or bánh chín tầng mây or bánh da heo[1] (lit. 'pig skin cake') is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. It is sweet and gelatinously soft in texture, with thin (approximately 1 cm) colored layers alternating with layers of mung bean, durian, or taro filling.
![]() Bánh da lợn sầu riêng green leaf cake with durian flavor | |
Type | Layer cake |
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Course | Snack, dessert |
Place of origin | South Vietnam |
Region or state | Southeast Asia |
Main ingredients | Rice flour, tapioca starch, mung beans, taro or durian, coconut milk or water, sugar |
Similar dishes | Kuih lapis, Kutsinta |
Typical versions of bánh da lợn may feature the following ingredients:
In modern cooking, artificial food coloring is sometimes used in place of the vegetable coloring.
A cake called kuih lapis, which is made in Malaysia and Indonesia, is similar to bánh da lợn. In the Philippines, a similar dessert and variant of kutsinta is simply called Vietnamese kutsinta and the Khmer of Cambodia called num chak chan (នំចាក់ចាន់).
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Rice noodles |
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Rice/sticky rice dishes |
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Noodles |
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Salads/rolls/rice paper |
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Condiments/sauces |
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Bánh (cakes/breads) |
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Desserts/snacks |
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Ethnic minorities' food & drinks |
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