Banh Da Lon Pandan Steamed Layer Cake
Chewy, bouncy green and white layers scented with pandan and coconut. Slow to build but wonderfully satisfying.
- Time3 hr 15
- LevelMedium
- Costabout £0.30 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm the coconut milk, water and sugar in a pan over a low heat, stirring, until the sugar dissolves. Take off the heat and let it cool for 10 minutes.
- 2
Whisk in the tapioca starch, rice flour and salt until completely smooth. Pass through a sieve into a jug. Pour half into a second jug and stir the pandan extract into one jug so you have a white batter and a green batter.
- 3
Oil an 18 cm square tin. Set up a steamer or a large pan with a rack over simmering water. Wrap the lid in a tea towel to catch drips. Put the empty tin in to heat for 2 minutes.
- 4
Stir the white batter and pour in about 125 ml, enough for a thin layer. Cover and steam for 5 minutes until set and slightly see through.
5 min - 5
Stir the green batter and pour a layer on top. Steam for 5 minutes. Keep alternating colours and steaming for 5 minutes each, stirring the batter every time, until you have used it all. Give the last layer 8 minutes.
5 min - 6
Cool the cake in the tin for 2 hours, until fully firm. Oil a knife, loosen the sides and cut into squares. Peel the layers apart as you eat them.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
