Ingredients
Mung Bean Layer
- 100 g dried mung beans soaked overnight in cold tap water
- 50 g tapioca starch
- 35 g rice flour
- 400 ml premium coconut cream
- 100 g caster sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Pandan Layer
- 125 g tapioca starch
- 125 g rice flour
- 25 g glutinous rice flour
- 300 ml premium coconut cream
- 200 ml water
- 100 g caster sugar
- 2-3 drops pandan flavouring
- ¼ tsp salt
Instructions
Prepare the Mung Bean Layer
- Pour water into the inner pot of your rice cooker until you reach the “1” mark for brown rice. Select STEAM. Close the lid. Press START.
- Drain and rinse the mung beans then transfer to the steaming basket. When the rice cooker chimes, place the steaming basket inside the rice cooker and steam the beans for 25mins.
- Add steamed cooked mung beans and the remaining ingredients into a food processor and blitz. Pass the mix through a sieve into a bowl (have a ladle nearby) or container with a spout.
Prepare the Pandan Layer
- Add all ingredients into a bowl and mix until well combined. Have a ladle (separate to the ladle on stand by for the mung bean layer) nearby or transfer the mix to a container with a spout.
Steam the Banh Da Lon
- Pour water into the inner pot of your rice cooker until you reach the “1” mark for brown rice. Select STEAM. Close the lid. Press START.
- Wash, clean and dry the steaming basket.
- Oil the interior of a deep, round 6” deep cake tin and place inside the steaming basket.
- When the rice cooker chimes, place the steaming basket inside the rice cooker. Ladle/pour in enough of the pandan layer mix to cover the base of the cake pan. Steam for 6mins.
- Open the rice cooker then ladle/pour in enough of the mung bean layer mix on top of the set pandan layer and steam for 8mins.
- Keep alternating your layers this way until you have reached the top of your cake pan. I recommend starting and ending on the pandan layer to give your steamed layer cake greater stability. Steam the final top layer for 12mins.
- Here is a visual summary of the layers and steaming times* (number of layers vary depending on the size of your cake tin and thickness of each layer):Pandan (base layer) 6minsMung bean 8minsPandan 6minsMung bean 8minsPandan 6minsMung bean 8minsPandan (final top layer) 12mins*Remember to check the water level in your cooker and top up as necessary.
- Once all your layers are steamed, remove the cake tin from the rice cooker. Sit it in a shallow ice bath to cool completely before running a knife around the edge and inverting onto a serving platter. Slice the banh da lon any which way you desire (eg: cut into wedges, fingers, or diamonds).
- Serve at room temperature.
- This recipe makes 2 steamed layer cakes.
