Bánh Chuối Hấp - Steamed Pandan Layer Cake

VietnameseDessert

Recipe Story

origins & traditions

Bánh Chuối Hấp is a traditional steamed cake that showcases the elegant simplicity of Vietnamese home cooking. This dessert features layers of tender cake infused with the distinctive aroma of pandan leaves, alternating with a rich mung bean filling. The steaming method preserves moisture and creates a uniquely soft texture that melts in your mouth. Unlike baked cakes, this steamed version remains incredibly moist for days. The natural green color from pandan contrasts beautifully with the pale yellow mung bean layers, making it as visually appealing as it is delicious. Perfect for family gatherings, this cake represents the Vietnamese approach to desserts: not overly sweet, balanced in flavors, and satisfying without being heavy. The combination of coconut milk, pandan, and mung beans creates a harmonious blend that has been cherished across generations.

Instructions

step by step

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Soak the mung beans in water for 4 hours or overnight, then drain thoroughly. Steam the mung beans in a steamer basket over boiling water for 25 minutes until completely soft. While still hot, mash the beans until smooth and mix with 3 tablespoons sugar and 2 tablespoons coconut milk. Set aside to cool.
Prepare the pandan extract by blending fresh pandan leaves with 1/4 cup water, then strain through cheesecloth to extract the green juice. You should have about 3 tablespoons of pandan juice.
In a large mixing bowl, combine the rice flour, all-purpose flour, remaining sugar, and salt. Gradually add the remaining coconut milk while whisking to create a smooth batter without lumps.
Divide the batter into two equal portions. Add the pandan juice to one portion, creating a vibrant green batter. Leave the other portion white.
Prepare your steamer by bringing water to a rolling boil. Lightly grease a 9-inch square cake pan or line with parchment paper.
Pour a thin layer (about 1/4 inch) of the pandan batter into the pan. Steam over high heat for 5 minutes until set.
Spread half of the mung bean mixture evenly over the pandan layer. Steam for another 5 minutes.
Pour a layer of white batter over the mung bean layer, steam for 5 minutes until set.
Add the remaining mung bean mixture, steam for 5 minutes.
Pour the remaining pandan batter on top, steam for 15 minutes.
Finish with a final thin layer of white batter, steam for 10 minutes.
Turn off heat and let the cake rest in the steamer for 5 minutes before removing. Allow to cool completely before cutting into diamond or square shapes.

Bánh Chuối Hấp - Steamed Pandan Layer Cake

4.2 (105)

A delicate steamed cake with aromatic pandan leaves, featuring soft layers enriched with creamy mung beans and fragrant coconut milk, creating a beautiful green and white marbled dessert.

medium

1h 15m

8 servings

Ingredients

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Filling

200 grams Lentils, split mung beans, soaked

Batter

1 cups Flour, rice flour
1/2 cups Flour, all-purpose flour
2 1/2 cups Milk, coconut milk

Sweetener

3/4 cups Honey, white sugar

Flavoring

10 pieces Spinach, fresh pandan leaves

Seasoning

1/2 teaspoons Salt, fine sea salt

Preparation

2 tablespoons Vegetable Oil, neutral oil

Chef Tips

expert advice

•For the best pandan flavor, use fresh pandan leaves rather than extract if available.

•The cake layers should be thin and even for the most elegant presentation.

•Make sure each layer is fully set before adding the next one to maintain distinct separation.

•If the mung bean mixture is too thick, add a teaspoon of coconut milk at a time to reach a spreadable consistency.

•The cake tastes even better the next day as the flavors meld together.

•For a modern twist, you can add a pinch of salt to the mung bean layer to enhance the sweetness.

•Some families add a few drops of jasmine essence to the white layers for additional fragrance.

•This recipe can be made in individual ramekins for personal servings, adjusting steaming times to 3-4 minutes per layer.

Serving & Pairings

what goes well

•When cutting, use a sharp knife dipped in warm water and wiped clean between cuts for neat edges.

Storage & Reheating

keeping it fresh

Storage

Store the steamed cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cake remains moist due to the steaming method. If refrigerated, bring to room temperature before serving for the best texture. You can also freeze individual portions wrapped tightly in plastic wrap and stored in a freezer bag for up to 1 month.

Reheating

This cake is best served at room temperature or slightly chilled. If refrigerated, remove from the refrigerator 20 minutes before serving. You can briefly steam cold slices for 2-3 minutes to restore warmth and softness. Do not microwave as it can make the texture rubbery.