Vietnam’s steamed tapioca cake, known for its chewy texture and green-and-yellow layers, has secured a place among the world’s 100 best cakes.
The dessert has been ranked 71st in the “Top 100 Cakes in the World” list by international food magazine Taste Atlas. The Vietnamese entry is one of only six Asian desserts on the list, along with some from Japan, Indonesia, and the Philippines.
The list drew about 21,000 ratings in total, of which more than 15,000 were verified as legitimate by the system.
Slices of canned ball layer cake. Photo by Read/Huynh Nhi |
Banh da can literally means “pig skin cake,” referring to the texture and appearance rather than any animal ingredient. It is a staple of southern Vietnamese cuisine.
The dessert has alternating layers of mung bean and pandan flavor, creating its striped pattern. Bakers may also incorporate durian or taro for variations. After steaming, the cake is chilled before being sliced into the diamond shape.
Topping the global list is Portugal’s Pão de Ló de Ovar, a sponge cake made from eggs, sugar, and flour. Sweden’s kladdkaka (chocolate cake) came in second, while Spain’s Gazta tarta, better known as Basque cheesecake, was third.
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