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Steamed pandan and taro layer cake served on a plate
Colorful steamed Vietnamese cake with taro and pandan

Steamed Pandan and Taro Layer Cake

Author: Flavelo
Recipes Cakes and Desserts
This variation of Bánh Da Lợn uses the earthy, nutty flavor of taro root (Colocasia esculenta) to create contrast. The purple-speckled flesh of the taro harmonizes beautifully with the vibrant green pandan layers, not just in taste but also in appearance. This cake is a game of patience: each layer must be steamed separately, but the result—a jiggly, fragrant, striped jelly dessert—is worth every minute. The texture sits somewhere between gummy candy and pudding, a magic trick of tapioca starch.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 210 kcal
🌍 Cuisine Vietnamese

Ingredients

Equipment Needed

  • Steamer
  • Blender
  • Heatproof bowl
  • Sieve
  • Sharp, thin-bladed knife

Allergen Information

⚠️ Tree Nut (Coconut)

Instructions

1 ✓

Peel the taro (wear gloves as it can irritate the skin!), dice it, and boil or steam until completely soft, about 15-20 minutes. Mash into a puree while still hot.

Tip: The taro needs to be completely smooth; lumps will ruin the texture.
2 ✓

In a large bowl, whisk together the tapioca starch, rice flour, sugar, salt, coconut milk, and water until smooth. Strain to remove any lumps.

Tip: Tapioca tends to settle at the bottom, so always stir before using.
3 ✓

Divide the liquid base into two parts. Thoroughly mix the taro puree into one half (you can use a blender). Stir the pandan extract into the other half.

Tip: This gives you a thicker purple-grey batter and a thinner green batter.
4 ✓

Prepare the steamer. Lightly oil a heatproof dish. Pour in a layer of pandan batter and steam for 5 minutes until set.

Tip: Keep the layer thickness consistent for aesthetics.
5 ✓

Pour a layer of taro batter on top and steam for 6-8 minutes. (The taro layer is denser and may need a bit more time).

Tip: Gently check with your finger: if the top isn't sticky, it's ready for the next layer.
6 ✓

Repeat layering until the batters are finished. After the final layer, steam the whole cake for an additional 10-15 minutes.

Tip: Continuously replenish the water under the steamer so it doesn't boil dry!
7 ✓

Remove from steamer and let cool in the dish to room temperature (about 2-3 hours). Then unmold and slice into diamonds or cubes.

Tip: During cooling, the tapioca structure stabilizes (retrogradation), giving it its final elastic texture.

Recipe FAQ

What is Taro?
It's a tropical tuber with a flavor mix of potato and chestnut. You can find it fresh or frozen in Asian grocery stores.
Can I use gelatin?
This recipe works best with tapioca starch (which gives the 'chewy' texture). Gelatin gives a brittle texture and melts with heat, while this stays stable at room temperature.
How do I slice it?
Use thread or dental floss to cut it, or an oiled knife to prevent sticking.

Ingredients

  • 1 can Coconut Milk (13.5 oz, high fat)
  • 1 cup Granulated Sugar
  • 1 1/2 cups Tapioca Starch
  • 1/3 cup Rice Flour
  • 7 oz Taro Root (peeled)
  • 1 tsp Pandan Extract
  • 3/4 cup Water
  • 1 pinch Salt
  • 1 tsp Vegetable Oil