Bánh da lợn (Vietnamese steamed tapioca layered cake)
I thought I’d start a new category entitled “What’s this?”. I’ll be posting strange and exotic dishes that are not well known to the Western palate!
The first dish featured is bánh da lợn (which literally means pig skin) or steamed tapioca layered cake. This dish is Vietnamese but also available as a native dish in Thailand, China, Phillipines, etc. It’s made with tapioca flour, sugar, coconut milk, mung beans, pandan leaves which gives the flavour and green colour. The tapioca gives it a chewiness that is common in Asian desserts but is usually a turn-off for Westerners but I think it’s a matter to getting use to something new. It’s a bit complicated to make so unless you’d like to spend your whole afternoon in the kitchen, you can buy this at the Asian supermarkets at Hötorget or Fridhemsplan.
Yours truly, being the intrepid explorer that she is, plan to make this in the near future. Then I can really tell you how complicated it is!
I’ll be posting my results here so stay tuned!