One must say that I am thankful to take part in Delicious Vietnam monthly. It always encourages me in my cooking and teaches me new skills. And as always, my children and husband really enjoy whatever I experiment on. This month I feared I was not going to make it though. My work schedule is eleven days straight so that I can get off to enjoy a long holiday. Not to mention all the other little and big things that need to be attended to: house decorations, Christmas (Snail-Mail) Cards, getting the girls to visit Santa, shopping, and just getting the house ready for my long awaited VACATION! All I really want is to stay calm…..
So I remind myself, “Julia, this is your time to have fun!!!” I do a quick search on the internet and run in to,“Pig Skin Cake” or Bánh Da Lợn or Layered Tapioca Cake.
Although I haven’t eaten any in a few years it again reminds me of my love, Hubster. He graduated college before I did and moved to Dallas to start a job in his career. I couldn’t move in with him until I finished school, and then do to employment opportunities once I graduated, I moved to Maine instead of in with him. This was a trying time in our relationship, long distant phone calls at all hours of the day, what day will come conversations, and then care packages in the mail, “YES!!” In these care packages he would send things like Roman Noodles of different kinds, rice cakes, and Tapioca Layered Mung Bean Cakes. I’d share these goodies with my housemates and as I always do, try to unravel the mystery of how this Tapioca Mung Bean cake- so Non-Western was made.
While I was planning for this month’s event I ran across this blog, Playing with My Food http://pwmf.blogspot.com/2005/10/bnh-da-ln-steamed-tapioca-layered-cake.html. I was really impressed. It looked pretty easy with the correct ingredients and correct equipment, all of which I had or knew where to buy easily. I followed this recipe down to the smallest gram.
Last night I stirred and steamed it up. It was ready to slice in the morning and to share with coworkers at work. They all seemed to really enjoy it. It is just so different to anything Western. And the girls, my two and three year old, well they both ate large pieces at the breakfast table as I was headed out to work this morning. They “ewwed and ahhhed” over it! It must have been the layers and the bright colors.
I also have to say that although this is very common to see at the register as you check out of Asian Markets and doesn’t cost much to buy, it’s good to know that it is relatively easy to make and a lot of fun!
Many thanks to the very talented creators of Delicious Vietnam, bloggers of: A Food Lover's Journey and Ravenous Couple.
If you would like to participate in this monthly event see: http://www.anhsfoodblog.com/2010/04/delicious-vietnam-new-blogging-event.html for details.
Lastly, I would like to say congratulation to Deb at http://www.bearheadsoup.blogspot.com . Please enjoy going to her site and reading all the entries for this month sometime after the second Sunday in December.
hi Julia, thanks for your submission to Delicious Vietnam. Your layered cake looks really good. I've tried this once in a shop and it was bit chewy, not sure whether to try another shop or just have a go at making it myself!
ReplyDeleteHi Deb, I had to check back at my posting and I did leave out crucial information: that it's best to be eaten sightly warm, that I always warm it in the microwave for a few seconds- then it's soft and still chewy, but much better than cold or room temp. Thanks for hosting! I was dissapointed there were only 6 submissions this month, hopeful it's just 'cus of the holidays!
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