‘Banh da lon’ (literal translation “pig-skin cake”) can easily be found in many places in Vietnam in local markets or on the streets.
Pig skin cake is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk or water, sugar, and most notably pandan leaf juice.
It is sweet and gelatinously soft in texture, with thin (around 1 cm thick) colourful layers alternating with layers of mung bean, durian, or taro filling.
The mixture is then steamed right away. One who is experienced will not need to measure the ingredients but can count on their feeling to know how sweet and chewy the cake is. Each layer will be steamed for five minutes.
It takes about one hour to steam a cake. The cake is steamed in a large mould then cut into small pieces, or hand sized.