Bánh da lợn

Bánh da lợn [a] is a Vietnamese steamed layer cake, mostly popular in South Vietnam, 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. A similar type of cake in North Vietnam is bánh chín tầng mây (lit. 'nine-layer cloud cake'). Typical versions of bánh da lợn may feature the following ingredients: In modern cooking, artificial food coloring is sometimes used in place of the vegetable coloring.

Source: Wikipedia