| 词条 | Bánh da lợn |
| 释义 |
| name = Bánh da lợn | image = Bánh da lợn sầu riêng.jpg | image_size = 250px | caption = {{lang|vi|Bánh da lợn sầu riêng}} green leaf cake with durian flavor | alternate_name = | country = Vietnam | region = | creator = | course = | type = Layer cake | served = | main_ingredient = Rice flour, tapioca starch, mung beans, taro or durian, coconut milk or water, sugar | variations = | calories = | other = }} Bánh da lợn or bánh da heo[1] (literally "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:
In 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. See also
Notes1. ^The "d" in "da" is pronounced like a "z" in northern Vietnamese pronunciation and like a "y" in southern Vietnamese pronunciation. External links
3 : Vietnamese cuisine|Cakes|Steamed foods |
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