Banh Da Lon

Part 1 / 3: Yellow Mung Bean Layer

Ingredients

• 50g (¼ cup) Dried split mung beans, soaked for 3-4 hours, drained
• 125ml (½ cup) Water (for cooking beans)
• 125ml (½ cup) Full-fat coconut milk
• 30ml (2 tbsp) Water
• 50g (¼ cup) Granulated white sugar
• 70g (½ cup) Tapioca starch
• 15g (2 tbsp) White rice flour
• ½ tsp Vanilla extract

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Steps

1. Drain the soaked 50g (¼ cup) dried split mung beans and transfer to a small saucepan.
2. Add 125ml (½ cup) water (for cooking beans) and bring to a simmer over low-medium heat. Cover and simmer for 10-15 minutes, until the beans are completely soft. Add a bit more water if needed.
3. Drain the cooked beans and transfer them to a high-speed blender.
4. To the blender, add the 125ml (½ cup) full-fat coconut milk, 30ml (2 tbsp) water, 50g (¼ cup) granulated white sugar, 70g (½ cup) tapioca starch, 15g (2 tbsp) white rice flour, and ½ tsp vanilla extract. Blend for 10-15 seconds until completely smooth.
5. Transfer the yellow batter to a bowl and set aside.

Part 2 / 3: Green Pandan Layer

Ingredients

• 20g Pandan leaves, roughly chopped
• 125ml (½ cup) Water
• 90ml (6 tbsp) Full-fat coconut milk
• 60g (5 tbsp) Sugar
• 100g (¾ cup) Tapioca starch
• 25g (3 tbsp) White rice flour
• ¼ tsp Pandan extract, optional

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Steps

1. Make pandan juice: In a blender, combine the chopped 20g pandan leaves and 125ml (½ cup) water. Blend on high speed for about 30 seconds.
2. Strain the mixture through a fine-mesh sieve into a large mixing bowl, pressing on the pulp. Discard the pulp. (The juice will smell grassy, which is normal).
3. To the bowl with the pandan juice, add the 90ml (6 tbsp) full-fat coconut milk, 60g (5 tbsp) sugar, 100g (¾ cup) tapioca starch, 25g (3 tbsp) white rice flour, and ¼ tsp pandan extract (if using).
4. Whisk until the batter is fully combined and smooth. Set aside.

Part 3 / 3: Steaming & Assembly

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Steps

1. Prepare a steamer: Fill a saucepan with 2-3 cups of water and place a bamboo steamer on top. Bring the water to a boil.
2. Lightly grease two 3x6-inch pans with oil. Place one pan in the steamer to warm for 2 minutes.
3. For the first layer, pour about 3 tablespoons of the green pandan batter into the pan to form a thin layer. Steam for 3 minutes, covered.
4. For the second layer, pour about 3 tablespoons of the yellow mung bean batter over the set green layer. Steam for 4 minutes, covered.
5. Repeat the process, alternating or creating a pattern with the batters, until you have about 7 total layers. For each new layer, increase the steaming time by 1 minute (e.g., 5 minutes for the 3rd layer, 6 for the 4th).
6. After adding the final layer, let the entire cake steam for an extra 7 minutes to ensure it is fully set.
7. Remove the pan from the steamer and let the cake cool completely in the pan.
8. To slice, run a plastic-wrap-wrapped sharp knife around the edges. Invert to release the cake. Cut each loaf into 5 rectangles. Serve as a snack.