Tapioca Layered Cake


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(6 Ratings)

Preparation time
10 mins

Cooking time
20 mins


I love eating this steam tapioca layered cake dessert as a pass time snack. It’s soft, chewy, and coconuty. This is also known as “bánh da lợn” in Vietnam. It is also known as “kuih lapis” in Malaysia. This recipe makes 1 cake.

Tapioca Layered Cake, 2.5 out of 5 based on 6 ratings


  • 1/2 cup water
  • 1 1/4 cups sugar
  • 1/2 cup rice flour
  • 2 cups tapioca starch
  • 1 (13 oz) can coconut milk
  • 1/2 cup water
  • 1 cup cooked yellow split mung beans
  • yellow and green food coloring (optional)


1.  Boil the 1/2 cup water and add sugar until dissolved. Set aside.

2.  In a large bowl, combine rice flour and tapioca starch. Add coconut milk + water to the flour mixture. Stir and mix well. Stir in water/sugar syrup.

3.  Add the mung beans and 1 cup of mixture to a food processor. Blend until smooth. Sift the mixture to remove lumps. Add yellow food color. If you don't like mung beans, skip the mung beans!

4.  Add green food color to remaining mixture and mix.

5.  Place a metal container in a steam pot. Add one layer of green. When solid, add yellow layer. Continue until all layers are finished.

6.  Once cool, cut the tapioca cake. When it's warm, it is really sticky. It gets firmer once cooled.

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