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''Bánh da lợn'' or ''bánh da heo''〔The "d" in "da" is pronounced like a "z" in northern Vietnamese pronunciation and like a "y" in southern Vietnamese pronunciation.〕 (literally "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 nearly identical to ''bánh da lợn''.() ==See also== *Pandan cake *Bánh đúc * List of steamed foods 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Bánh da lợn」の詳細全文を読む スポンサード リンク
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