Name: Vietnamese steamed layer cake
Prep time: 20 min
Total time: 1 h
Yield: 4
Cuisine: Cakes
Ingredients: 0.5 kgs Tapioca flour; 0.5 kgs Rice flour; 0.5 kgs Glutinous flour; 0.2 kgs Mung bean; 0.2 kgs Pandan leaves; 500 ml Coconut milk; 0.2 kgs Sugar; 1 tsp Cooking oil

Delicious, rustic will surely make your whole family flutter.

Vietnamese steamed layer cake 

You take the peeled green beans, you wash them and then soak them in water for 6 hours until the beans are soft. Then take out the beans, put in the steamer for about 20 minutes to cook the beans.  Put the steamed green beans in a blender, add about 2 tablespoons of water and grind on medium for about 3 minutes until the beans are smooth.

Pineapple leaves you wash thoroughly, cut into small pieces and then put in a blender with 1 cup (a cup of rice ) water and then puree.  Filter the ground pandan leaves through a sieve to get pandan leaf juice.

Prepare 2 bowls, one for 250g rice flour, 250g tapioca flour, 250g glutinous rice flour, 250ml coconut milk, 100g sugar and pandan leaf juice and stir until the powder is dissolved. If the dough is too dry, you can add cold water.  To make the dough smooth and the cake made without pitting, filter the flour through a sieve.  In the other bowl, also add 250gr rice flour, 250g tapioca starch, 250g glutinous rice flour, 100g sugar, 250ml coconut milk and pureed green beans, then stir until the powder is dissolved. To make the dough smooth, filter this powder through a sieve.

Brush about 1 teaspoon of cooking oil all over the face of the mold. Boil water in a steamer, heat the pot for 5 minutes, then put the cake mold in and heat the mold for about 2 minutes.  Take out the cake mold, turn the dough mixed with pandan leaves into the mold, pour a thin layer of about 1 patch of soup , steam for about 5 minutes. Insert a toothpick into the dough, if the dough is cooked, the toothpick will not stick.  Then pour another layer of green bean paste on top and steam for another 5 minutes.  Repeat the manipulation of 1 layer of pandan leaf powder, 1 layer of green bean paste until the cake mold is full or the dough is gone.  Take the cake mold out of the steamer, to easily remove the cake from the mold, put the cake mold in a bowl of cold water (do not let the water overflow into the cake), wait for the cake to cool, then take it out, cut it into small pieces and enjoy.

The pork skin cake is fragrant with the smell of pandan leaves, tough and very attractive. The cake has a sweet taste mixed with a little greasy, the more you eat it the more you love it, you can combine it with coconut milk or sprinkle a little roasted sesame on top, it will be very delicious.

Vietnamese steamed layer cake

Delicious, rustic will surely make your whole family flutter.

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