Vietnamese Pork Skin Pandan Cake Filled With Mung Bean Paste (Banh Da Lon La Dua Nhan Dau Xanh)

This cake  is made by tapioca starch, rice flour, coconut milk, Pandan Leaves Extract, sugar and water. Filled with mung bean paste. This recipes make one cake size 9 1/2 inches diameters X 3 inches deep round baking pan.

Ingredients:

* Cake Shell:

* 1 1/2 cups tapioca starch

* 3/4 cup rice flour

* 1 1/2 cans Pandan Leaves Extract, 14 oz

* 2 1/4 cups white ground sugar

* Cake Filling:

* 1 bag mung bean without shell, 12 oz

* 1 cup tapioca starch

* 1/2 cup rice flour

* 1 cup coconut milk

* 1 cup cold water

* 1 1/2 cups white ground sugar

Preparation:

1. Mung Bean: Soak in the water overnight. Next day, rinse with water until the water comes out clear. Drain well. Steam it until tender.

2. In a large bowl: Place a piece of clean cloth, then pour the Pandan Leaves Extract into the bowl and filtering it first. Set aside.

3. Cake Shell: In a large bowl, whisk 1 1/2 cups tapioca starch + 3/4 cup rice  flour + 1 1/2 cups Pandan Leaves Extract that already filtered + 2 1/4 cups white sugar. Mix until the flour completely dissolved. Pour the mixtures into large serving bowl. Divided into 3 equal amount and set aside (means 3 layers cake shell).

4. Cake Filling: In a separate large bowl, whisk 1 cup tapioca starch + ½ cup rice flour + 1 cup water. Mix thoroughly until the flour completely dissolved. Next pour 1 cup coconut milk + 1 ½ cups sugar into the mixtures, and whisk well. Then blend the mixtures with the steamed mung bean at low speed until smooth. Divided into 2 equal amounts and set aside (means need 2 layers “Cake Filling”).

– The mung bean paste must look smooth as shown in the picture:

5. Steam the cake: In a large steamer, fill ½ pot of water and bring to boil. Turn down to Medium/Low heat. Place a 9″ diameter x 2 1/2″ deep round baking pan into the steamer and heat up for 2 minutes. Brush with cooking oil. Follow the steps below:

a. Pour 1 layer of “Cake Shell” into the baking pan and steam for 6 minutes.
b. Pour 1 layer of “Cake Filling” and steam for 12 minutes.
c. Pour 1 layer of “Cake Shell” and steam for 6 minutes.
d. Pour 1 layer of “Cake Filling” and steam for 12 minutes.
e. Last step, pour 1 layer of “Cake Shell” and steam for 6 minutes.

Turn of the heat. Let the cake completely cooled off around 3-4 hours.

6. How to cut the cake: The cake must completely cool down before cutting it. Wet the knife with water to prevent the knife from stick to the cake. Then cut the cake into shapes as you like.

Tips:

When steaming the cake: When steaming each layer to half way then open the pot lid for few second this just to prevent the layer getting wrinkle, then cover the lid and continue steam until the last minutes. For example, if steam each cake layer for 12 minutes, when steam to 6 minutes, uncover the lid for few seconds, then cover the lid and continue steam the last 6 minutes. The cake filling steam the same as cake layer, for example each cake filling need to steam 6 minutes, when steam to 3 minutes, uncovered for few seconds, then cover the pot lid and continue steam until the last minutes.