Banh Da Lon
Asian desserts are full of nutrition. Mung bean, also known as Green bean, is the star legume in this number. This tiny bean is low in fat and a rich source of protein and fiber which lowers the cholesterol levels. The high fiber in mung bean improves digestion and the complex carbohydrates helps to stabilize blood sugar by preventing rapid rise after a meal. In the Indian Ayurveda approach to health, Mung Beans are one of the most cherished foods as it is believed they balance all three doshas.
Two bites
Bánh da lợn is a coconut flavoured sweet, with alternating mung bean and pandan layers. The green colour in the cake is made from pandan leaf which is commonly used in Vietnamese desserts. What makes this such a treat in the mouth is the texture. It’s chewy and has the texture pig skin which is what ‘da lợn’ means. Sounds gross but actually the bounciness of the dough reminds me of firm jello.
If you are wondering where to pick up one of these cheap thrills, Chinatown is a good place to start. Drop by one of the Vietnamese sandwich shops and you’ll probably find a package with four for about a toonie. You’ll eat it and feel smart!
This looks so yummy! Does it have a light taste like jello too, or is it really sweet?
that looks delicious. was it expensive?