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Green and yellow layered steamed cake (Banh Da Lon)
Chewy Pandan and Durian Steamed Cake

Pandan & Durian Steamed Layer Cake (Bánh Da Lợn)

Author: Flavelo
Recipes Cakes and Desserts
This dessert relies on the unique properties of tapioca starch, which gelatinizes upon steaming to create a translucent, chewy texture known as 'dai'. The alternating layers are not just for aesthetics; they require precise viscosity control. The mung bean/durian paste provides structure, while the tapioca layers provide elasticity.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 800 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Steamer: Essential. You cannot bake this cake.
  • Cake Pan (Metal): Conducts heat well for even steaming. Grease it well!

Allergen Information

⚠️ Dairy
⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

In a large bowl, whisk together the tapioca starch, rice flour, sugar, water, coconut milk, and condensed milk until completely smooth.

Tip: Sieving the batter is mandatory. Any undissolved clumps of starch will appear as white specks in the cooked cake.
2 ✓

Divide batter into two bowls. Add Pandan extract to one, and Durian puree to the other. Whisk well.

Tip: The Durian batter will be naturally thicker. Ensure the layers are poured thinly to cook evenly.
3 ✓

Place a greased mold in a steamer. Steam layer by layer: Pour a thin layer of green batter, steam for 5 mins until set, then pour yellow batter, steam again. Repeat.

Tip: Test for set by lightly touching the surface; if it's tacky but firm, it's ready for the next layer. If it's liquid, wait.
4 ✓

After the final layer, steam for an extra 10 minutes. Let cool completely before removing from the mold.

Tip: The cake is extremely sticky when hot. Cooling allows the starch structure to stabilize for clean slicing (use an oiled knife).

Recipe FAQ

Durian substitute?
Mung bean paste is the standard alternative if you can't tolerate Durian.
Texture?
It should be chewy and slightly firm, like a gummy bear, not fluffy like a sponge cake.
Cutting?
Use a greased knife or dental floss. It's very sticky.

Ingredients

  • 2 cups Tapioca Starch
  • 0.5 cup Rice Flour
  • 1.75 cups Coconut Milk
  • 0.5 cup Condensed Milk
  • 1 tsp Pandan Extract
  • 3.5 oz Durian Flesh (pureed)
  • 0.75 cup Sugar
  • 0.75 cup Water