Steamed layer cake - Bánh da lợn | Helen's Recipes
ฝัง
- เผยแพร่เมื่อ 24 ส.ค. 2012
- Ingredients
- 200g (7 oz) tapioca starch/flour = 1.6cup
- 50g (1.76 oz) rice flour = 1/3 cup
- 1 tsp pandan extract (or 5 fresh pandan leaves + 100ml water)
- 100g (3.5 oz) peeled mung bean = 1/2 cup
- 300 ml water = 1.25 cup
- 400ml (14 fl. oz) coconut milk = 1.66 cup
- 250g (8.8 oz) sugar = 1.25 cup
- pinch of salt
**To make the softer cake, the total amount of liquid (coconut milk+ water + pandan juice) should be 800ml
** You may need to add a few drops yellow food coloring as the color of mung bean batter is not vibrant enough
You may need the following equipments:
Blender amzn.to/11KFbb9
Rice cooker amzn.to/15YoOgo
Silicon baking pan amzn.to/Y2EvOQ
Food Steamer amzn.to/14C8jas
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My niece (9 yrs old) wanted to try this recipe because of the pandan used in the recipe. We made this dessert today (she helped quite a bit and her 3 year old sister too). It came out PERFECT. It was soft, chewy and fragrant. Between us and their grandma and grandpa, we finished eating the first of two batch in minutes. My mom said it was better than store-bought! I thought so too.
Thanks so much Helen! We will try your other recipes.
In Europe you put vanilla to most desserts. In Southeast Asia we use pandan. It does not smell the same, but basically we add pandan to give a pleasant natural aroma to our desserts.
great video, helen! i used to peel off each layer of banh da lon and eat them one by one... hehe. love your recipes!
Oh man! I used to do that a lot too as a kid
Thank you for sharing it looks very delicious
Thank you for posting your videos. I always wanted to cook Vietnamese food but had no idea how to begin, yes i'm Vietnamese but born in the US and my parents never taught me so i'm sooooo happy to have found your channel .
Natalie Evering r
Me too, I found her accidentally and I love her Bahn Mi, Vietnamese Baguette , so good ! She also made videos while she went back to Vietnam ! you must check them up ! Helen is a very nice and simple lady ! I love her too !
Made this today and brought it to BBQ party, everyone loved it. Thank you so much for the recipe Helen.
Thank you..love the result
Chị đáng yêu quá. Hướng dẫn lại dễ hiểu, sử dụng các dụng cụ dễ có :))
Followed this and my first attempt turned out great! ! 😊
Hi Helen, I am a Chinese but my husband is a Vietnamese, he is a fan of yours and I become your fan too. Thank you for all you have done. Your recipe is so good. I learned pho from you. I want to wish you a happy new year!!!
Rất ngưỡng mộ Helen, sống ở trời Âu thì việc tìm nguyên liệu để nấu món ăn Việt thì thật không phải dễ, nếu có chăng thì cũng rất mắc. Trong khi mình đang sống trong 1 thành phố đông người Việt thứ 2 ở Mỹ, có tất cả mọi thứ để nấu ăn Vietnam như ngay trên chính nước mình... Vậy mà mình lại không biết nấu ăn!!! lol Cám ơn Helen đã bỏ thời gian và công sức để làm chương trình này. Hy vọng em sẽ tiếp tục cống hiến cho mọi người trên khắp thế giới... Trong đó có mình ^!^
I want to try this! It looks tasty!
co be rat la de thuong. cam on em nhieu lam nhe
I have grown up eating these a little bit stale from when my dad bought them when he managed to get out to China town 30 years ago....I can't wait to try these myself and eat them fresh! The mung bean layer was always my favourite part! Thank you! x
I'm going to try this! That looks amazing!
Love your show Helen ! Ngắn Gọn và dể hiểu . 👍
I love you Helen!! Thank you for making such good recipe videos.
My and my siblings tried this recipe for the first time today (took us about 4 hours). And the cake is just perfectttttttttttttttttt. We got compliments and had fun together. Thank you Helen
Hi Helen, you're amazing! I followed your recipe and it taste delicious. Thanks!
I love this cake, its taste is very fresh
To make the softer cake, the total amount of liquid should be 800ml (coconut milk+ water + pandan water)
Rat ngon cam on Helen rat nhieu
Thank you Helen. I've been waiting for this cake forever! Finally you made it! Yay!
Perfect recipe. Thank you for sharing!!
wow looks so yummy! I will definitely try this.
I am glad you like my videos. Thank you!
Em cam on chi ah. Chuc chi lam them nhieu mon ngon cho gia dinh nhe.
So lovely, I love your recipes video clips! Wonderfull!!!
I love this it tastes so goo
You make me soooooo happy. Thanks :)
Beautiful. Thank you for this interesting tutorial.
I realy liked ur videos..so easy to follow thank u Helen
You are the TH-cam Vietnam-Queen...for recipes
I love these, one day I will make
Will add to my list. Thanks for the request
giọng chị hay quá đi
Hi Helen, I can't help to say, you are a very smart young chef. Thanks for sharing, I love Vietnamese food and glad to have your videos that teach me in English. Thanks again.
I made it twice and both come out perfect, although I add less sugar the second time.
+Thu Vo great!
hi Helen ,c đã làm bánh da lợn theo công thức của e chỉ,rất ngon,o dai ,thanks ,và cũng làm mấy món khác nữa món nào cũng ngon cả,rất thích cách e hướng dẫn,rỏ ràng để hiểu
Never tried this type of cake but just looking at it makes me want to remind me of a jello mold.
I really like watching your video. You are realy throughly with your recipes demo. It is very easy to understand and I hope it is easy to make like the way you show them on your video. I will try to make it to see how it turns out. Thank you so much for your step by step demo. I really like your demo and recipes.
thank you Helen:) I finally made this recipe and I can't wait to try it! It's still cooling off. I"ll let you know how it tastes soon! Thanks again for all your wonderful videos!
Thank you. Can't wait to see it!
Ah, thank you! Always wondered where to get the recipe! Love this cake, always buy it when I see it while shopping in the asia market...
Pandan is one herb that I would love to add to my plant collection =) You're a great cook !
The green cake is very good.
Thank you very very much! I wanted to know making this cake for a long time! Well! I never! your videos are nice and clear. Thanks!
hello helen. trong ban lam banh that thu vi xing xan va trong ngon tuyet qua
thank you sooooooo much !!!!!
i made this today and it was sooo easy and yummy !!!!
thank you !!!!
ôi huong vị quê huong.
You have such a soothing voice! And great instructions, thank you for sharing :)
awesome !
Look good Helen. Thank for sharing.
eheheh... cách giới thiệu thiệt hay và cách làm cũng đơn gian kg màu mè và hình thức nhiều , I LIKE IT ! thanks !!!!:))))
Will think about it. Thanks for the request ;)
I want to try this! Great channel you have there! Congrats!
This will be good desert for Vietnamese New Year. Thanks!
Looks funky!
Hi,i did try you recipes,it came out good & very taste .thanks !
Muốn ăn quá!hehe
Soooo yummy!!!
Must try it.....thanks
Man, you make the things my mom does :) it's perfect!
Thanks Helen so much!!!
Yum!!! Delicious,
Thanks for granting my request. Love how your videos are simple and easy to follow. I hope mine comes out as beautiful as yours.
Great! Thanks for letting me know ^^
It's called silicon baking pan. You can find it at most bakeware shops or buy online (link in description box)
you are welcome :) pls continue supporting. Cheers!
My family and I love this desert :D We always buy it but now we can just make it!! THANK YOU
Thanks Anny.
pretty, bet it's great for tea time.
yes you can
because I add more water. It makes the cake softer.
Thank you for your recipies Helen. I love your videos. I can't wait for more! :D
oooh i cant wait to try this one
Ill try this one. Thank yoy!!
potobombom
beautiful food.
e lm dc rùj ngon lém lun ak
wow! thx u helen
I added cup measurements in the description box.
Awesome ^^
that's right. You need 1 cup (3.5 oz) unsoaked mung beans which makes 2 cups after soaking
Cool! Is it good?
hihi ban trai em hao ngot the ;) cam on em da ghe choi
Thanks for sharing in Cambodia we called it Nom chakachan!
delicious!!
If it is too soft for you, you can less water. For the color, just put more pandan extract.
you totally should. I used to have it in my garden too. It was like the only plant that survived haha
glad to hear that :)
Vary nice.thenks
co le em cho hoi it nuoc?
màu dep wá ha
They look great! I love these, it'd be difficult to find some ingredient though... I'd probably be better of just buying the cakes, sometimes I see them with purple and green layers.
you can use tapica starch (total 250g). It will be more chewy but still OK :)
Yes, tapioca starch and tapioca flour are the same thing
yes you can ^^
keep going helen, good job!!
thanks :) Life is always full of options ;)
I looooove this dessert :) great video, I've never done it but maybe one day soon :)