Bánh da lợn

{{more sources|date=November 2024}}

{{short description|Steamed layer cake from Vietnam}}

{{Infobox prepared food

| name = Bánh da lợn

| image = Bánh da lơn đậu xanh và lá dứa..jpg

| image_size = 250px

| caption = {{lang|vi|Bánh da lợn lá dứa}} green leaf cake with pandan leaves flavor

| alternate_name =

| country = South Vietnam

| region = Southeast Asia

| creator =

| course = Snack, dessert

| type = Layer cake

| served =

| main_ingredient = Rice flour, tapioca starch, mung beans, taro or durian, coconut milk or water, sugar

| variations =

| calories =

| other =

| similar_dish = Kuih lapis, Kutsinta

}}

Bánh da lợn ({{lit|lumpy skin cake}}) {{efn|The "d" in "da" is pronounced like a "z" in northern Vietnamese pronunciation and like a "y" in southern Vietnamese pronunciation.}}{{Cite web |title=Bánh da lợn, a popular sweet cake of the south |url=https://vietnamnews.vn/life-style/484544/banh-da-lon-a-popular-sweet-cake-of-the-south.html |access-date=2024-11-02 |website=vietnamnews.vn |language=en}} is a Vietnamese steamed layer cake, mostly popular in South Vietnam, made from tapioca starch, rice flour,{{Cite web |last=Thompson |first=Kat |date=2021-02-12 |title=How to Make Red Sticky Rice for Vietnamese New Year |url=https://www.thrillist.com/eat/nation/xoi-gac-recipe-how-to-make-red-sticky-rice |access-date=2024-11-02 |website=Thrillist |language=en}} 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. A similar type of cake in North Vietnam is bánh chín tầng mây ({{lit|nine-layer cloud cake}}).

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 filling

In modern cooking, artificial food coloring is sometimes used in place of the vegetable coloring.

Kuih lapis, which is made in Malaysia and Indonesia, as well as the Thai khanom chan, are 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).

Green Leaf Cake bánh da lợn.jpg|Bánh da lợn green leaf cake

Bánh da lợn sầu riêng.jpg|Bánh da lợn green leaf cake with durian flavor