bánh mì đen

Bánh da lợn or bánh chín tầng mây or bánh da heo (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.
Typical versions of bánh da lợn may feature the following ingredients:

Pandan leaf (for green color) with mung bean paste filling
Pandan leaf (for green color) with durian filling
Lá cẩm (leaf of the magenta plant, Peristrophe roxburghiana; imparts a purple color when boiled) with mashed taro fillingIn 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 call it num chak chan (នំចាក់ចាន់).

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