Banh Da Lon (Vietnamese
style kuih lapis)
This is the basic recipe. Use this to make different versions.
-350g tapioca starch
-50g rice flour
-4 2/3 cups liquid (water, coconut milk I usually use both half coconut, and
*Mix everything together.
-300g cooked mung beans or taro
-100g tapioca starch
-175g coconut milk or water
*Put everything in a blender and blend until ‘smooth’.
Grease mould (cake pan or tart mould) with oil. Pour in a layer of batter
(mixture A) and steam for 5-10 mins., (until cooked), then pour a layer of
filling (mixture B). Steam until filling is cooked and then pour on some more
batter. Continue with this process until you use up all of the batter and
filling. Make the cake as many layers as you want.
Pandan and Mung Bean:
Mix pandan leaves in a blender with the liquid to use in batter. Use mung beans
Pandan and Durian:
Mix pandan leaves in a blender with the liquid to use in batter. Blend 100g
durian with filling and reduce the sugar in filling to 100g 150g (depending on
how sweet durian is).
There is a type of leaf in Vietnam called “la cam” when you boil it it gives
off a purple color. This liquid is then used to make the batter. However, here
in America it’s impossible to find, so I just use purple food coloring and
make filling with taro.
Note: Make sure the amount of batter, and filling you pour (steam) is the
same at all times, this way you will have a “even” layer cake.