Greek Dessert Recipes

 Dessert Recipes

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Video Rating: 2 / 5

Banh da lon is one of my favorite Vietnamese desserts, consisting of a soft, chewy, and gelatinous texture! It has steamed alternating layers of green and ye…
Video Rating: 4 / 5


17 Responses

  1. RedDragonfly65February 18, 2014 at 4:39 amReply

    Hey Ihold8stars, I’ve also tasted the white and green ones at the local
    market and feel they don’t taste the same. I personally love the mung bean
    taste =)

  2. Xuan ChauFebruary 18, 2014 at 4:47 amReply

    Thanks for sharing ! Your instructions is simple & clear and look easy to
    make . Looks delicious too!

  3. Anh Le Ngoc NguyenFebruary 18, 2014 at 4:51 amReply

    HI :), can i use cornstarch instead of tapioca starch? and almond flour
    instead of rice flour?? Thank you :) 

  4. Likey WongFebruary 18, 2014 at 5:05 amReply

    Yummy.!! I wonder if you can add an extra layer of taro flavor.

  5. soukhaya1February 18, 2014 at 5:40 amReply

    I tried your recipe and it turned out great! Finally, I have found this
    dessert :) All of my friends have tried your recipe and they love it also.
    Thanks for sharing with us!!

  6. RedDragonfly65February 18, 2014 at 6:22 amReply

    Cornstarch will not be a good idea because it will not give the sticky and
    chewy consistency that tapioca flour provides. Thanks for watching!

  7. Ihold8starsFebruary 18, 2014 at 6:38 amReply

    I buy this cake from My local asian market except it is layered
    white/Green? Could this mean it is just the cocnut layer half colored green
    the other simply not colored? or does this cake always use the Mung bean in
    it? Thank you =)

  8. Ray TitselaarFebruary 18, 2014 at 7:12 amReply

    i gonna try it thank u miss for searing this recipe

  9. 76LonnieFebruary 18, 2014 at 7:46 amReply

    Wow great video. I always wanted to learn how to make this. Thank you !

  10. RedDragonfly65February 18, 2014 at 8:30 amReply

    Yum gk891!! I’m glad it worked out for you. Thanks for sharing your
    experience so others can try too if they prefer. Yea, color is just a
    preference, not absolutely necessary. I’m sure it tasted just as good,
    especially with palm sugar 😉

  11. Marie LeeFebruary 18, 2014 at 8:34 amReply

    thank you for to try this tonight.

  12. pmmm127February 18, 2014 at 9:13 amReply

    wow that is the way a recipe video should be done, bravo.

  13. RedDragonfly65February 18, 2014 at 9:14 amReply

    Hi gk891. No questions are dumb. We’re all here to learn and share. 😉 I’m
    sure you can use palm sugar but I’m not sure what the conversion is. You
    might be able to google it or according to your taste. Also.. yes, you may
    omit the mung beans and make a giant pandan cake. You might need to steam
    the whole thing for 20-30minutes. Then let it cool completely before you
    cut into it. Let me know if it works. Good luck in ur kitchen!

  14. Brelissa SonchezFebruary 18, 2014 at 9:56 amReply

    I love banh da Lon

  15. 21pxyFebruary 18, 2014 at 10:06 amReply

    Can I ask you something, if I do not want the yellow bean n just make it
    like the 9 layer cake. Is that ok or not.

  16. Tiffany LeFebruary 18, 2014 at 10:06 amReply

    Hi, I tried to make this cake but idk why mines came out so sticky and
    stretchy?? Lol what did I do wrong?

  17. white238890February 18, 2014 at 10:45 amReply

    can i use cornstarch? tapioca flour here in the philippines are hard to
    find. tnx in advance:)

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