Banh Khoai Lang Hap (Two Tone Steamed Sweet Potato Cake)
Sweets and drinksSteamed CakesVietnamAbout 50 minutes, with 25 minutes for steaming
Banh khoai lang hap in two colors looks striking without being fussy. Two clean layers, white and green, and a soft, smooth bite. A lumpy sweet potato mash leaves a pitted, coarse cut surface.
The layers also have to be poured at the right moment so the colors stay separate. Here the sweet potato is pushed through a sieve rather than only mashed with a fork. The batter is split evenly between two bowls, one with coconut milk, the other with pandan extract.
This batch weighs about 1.3kg, at roughly 135 calories per 100g.
Method
Peel 600 g sweet potato and cut it into small pieces. Wash the pandan leaves, chop them, blend them with 200 ml water and strain to get about 160 ml pandan extract.
Steam the sweet potato until soft, then mash until smooth.
Divide the mash evenly between two bowls. Add 40 g rice flour, 30 g tapioca starch and 27 g kOBE Monk Fruit Blend to each. Stir 160 ml coconut milk into the first bowl for the white mixture. Stir 160 ml pandan extract into the second for the green one.
Brush a thin layer of cooking oil over the steaming tray, then pour in the two mixtures one layer at a time.
Set the tray in the steamer for about 25 minutes. Let the cake cool, then cut it into bite sized squares.
Tips
Pushing the sweet potato through a sieve rather than only mashing it with a fork gives a far smoother texture.
Strain a full 160ml of pandan extract to match the coconut milk exactly, so both layers cook to the same firmness.
Letting the first layer set on top before the second goes on keeps the two colors from bleeding together.
Wrap a cloth around the steamer lid so drips do not pit the surface.
Let the cake cool completely before cutting, as a warm cake sticks to the knife.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.