These gelatin-like sweets are Vietnamese steamed cakes called Bánh da lợn or bánh da heo. The name literally means "pig skin cake."
Tapioca starch provides the main character of this dish. Pandan, mung bean paste, and coconut milk provide additional notes to the subtle flavor of these delicacies.
I wonder if they earned their name by being both thin and smooth.
"Playing with my food" is a blog that has a wonderful explanation about how to make these cakes.
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