Bánh da lợn or bánh chín tầng mây or bánh da heo (lit. '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.
* Bánh da lợn green leaf cake.
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| - Bánh da lợn (en)
- Bánh da lợn (es)
- バインヤーロン (ja)
- 九層糕 (zh)
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| - バインザーロン（Bánh da lợn / 餅䏧𤞼）またはバインザーヘオ（Bánh da heo / 直訳すると「豚皮ケーキ」）は、タピオカ澱粉、米粉、すり潰した緑豆、タロイモまたはドリアン、ココナッツミルク、水（ココナッツミルクと水は両方用いる場合と単独でどちらか一方を用いる場合の2通り存在する）、及び砂糖を材料とするベトナムの菓子である。 (ja)
- 九層糕是以木薯粉，粘米粉，一層加香蘭葉攪拌成的綠色汁和加椰汁，成綠白相交的九層糕。是越南的特色小吃。類似的甜點在马来西亚、印度尼西亚和菲律賓也有出現。 (zh)
- Bánh da lợn or bánh chín tầng mây or bánh da heo (lit. '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.
* Bánh da lợn green leaf cake. (en)
- El bánh da lợn o bánh da heo (literalmente ‘pastel de piel de cerdo’) es un vietnamita al vapor hecho de almidón de tapioca, harina de arroz, frijol chino machacado, taro o durio, leche de coco, agua y azúcar. Es dulce y tiene una textura blanda gelatinosa (no masticable), con capas finas (de aproximadamente 1 cm) coloreadas alternas de frijol chino, durio o taro. Las versiones típicas de bánh da lợn pueden incluir los siguientes ingredientes: En la actualidad se usan a veces colorantes alimentarios artificiales en lugar de los colorantes vegetales. (es)
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| - green leaf cake with durian flavor (en)
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| - Rice flour, tapioca starch, mung beans, taro or durian, coconut milk or water, sugar (en)
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| - Bánh da lợn or bánh chín tầng mây or bánh da heo (lit. '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:
* Pandan leaf (for green color) with mung bean paste filling
* Pandan leaf (for green color) with durian filling
* Lá cẩm (leaf of the magenta plant, Peristrophe roxburghiana; imparts a purple color when boiled) with mashed taro filling 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. In the Philippines, a similar dessert and variant of kutsinta is simply called Vietnamese kutsinta and the Khmer of Cambodia called num chak chan (នំចាក់ចាន់).
* Bánh da lợn green leaf cake. (en)
- El bánh da lợn o bánh da heo (literalmente ‘pastel de piel de cerdo’) es un vietnamita al vapor hecho de almidón de tapioca, harina de arroz, frijol chino machacado, taro o durio, leche de coco, agua y azúcar. Es dulce y tiene una textura blanda gelatinosa (no masticable), con capas finas (de aproximadamente 1 cm) coloreadas alternas de frijol chino, durio o taro. Las versiones típicas de bánh da lợn pueden incluir los siguientes ingredientes:
* Hoja de pandan (para el color verde) con relleno de .
* Hoja de pandan (para el color verde) con relleno de durio.
* Lá cẩm (hoja de Peristrophe roxburghiana, que da un color púrpura cuando se cuece) con relleno de taro machacado. En la actualidad se usan a veces colorantes alimentarios artificiales en lugar de los colorantes vegetales. Un pastel llamado kuih lapis, que se elabora en Malasia e Indonesia, es casi idéntico al bánh da lợn. (es)
- バインザーロン（Bánh da lợn / 餅䏧𤞼）またはバインザーヘオ（Bánh da heo / 直訳すると「豚皮ケーキ」）は、タピオカ澱粉、米粉、すり潰した緑豆、タロイモまたはドリアン、ココナッツミルク、水（ココナッツミルクと水は両方用いる場合と単独でどちらか一方を用いる場合の2通り存在する）、及び砂糖を材料とするベトナムの菓子である。 (ja)
- 九層糕是以木薯粉，粘米粉，一層加香蘭葉攪拌成的綠色汁和加椰汁，成綠白相交的九層糕。是越南的特色小吃。類似的甜點在马来西亚、印度尼西亚和菲律賓也有出現。 (zh)
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| - Rice flour,tapiocastarch,mung beans,taroordurian,coconut milkor water,sugar
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