Coffee Pork Skin Cake Recipe: Soft, Chewy, & Aromatic

Updated at: 23/05/2025

Prepare yourself for a culinary adventure unlike any other: Coffee Pork Skin Cake. This unconventional dessert masterfully blends the rich, savory depth of crispy pork skin with the aromatic bitterness of coffee, creating a surprisingly harmonious and utterly addictive treat. Forget everything you think you know about traditional cakes; this recipe delivers a unique texture – soft, chewy, and delightfully yielding – that will tantalize your taste buds. The unexpected combination of ingredients results in a cake that's both comforting and sophisticated, perfect for sharing (or not!).

Intrigued? This recipe expertly guides you through each step, from preparing the perfectly crisp pork skin to achieving the ideal coffee-infused cake batter. Get ready to embark on a baking journey that will challenge your expectations and reward you with a truly unforgettable dessert. Let's dive into the detailed, step-by-step instructions!

Tools Needed

  • Pot
  • Blender
  • Steamer
  • 20cm diameter round mold

Ingredients

  • Green beans: 70g
  • Tapioca starch: 200g
  • All-purpose flour (or rice flour): 30g
  • Salt: 1/3 teaspoon
  • Coconut milk: 200ml + 320ml
  • Coffee: 30g (to make 240ml of coffee water)
  • Sugar: 130g + 120g
  • Vanilla extract (optional): 1 tube
  • Cooking oil or coconut oil

Step-by-Step Instructions

Step 1. Prepare the Coffee and Mung Bean Layers

  • Mix the dry ingredients for the coffee layer. In a bowl, combine tapioca starch, flour, and salt. Mix well.
  • Prepare the wet ingredients for the coffee layer. In a separate pot, combine coconut milk, coffee water, and sugar. Cook over low heat until the sugar dissolves and it simmers.
  • Combine wet and dry ingredients for the coffee layer. Gradually add the hot (50-60°C) coffee mixture to the dry ingredients, stirring constantly to avoid lumps. Let the batter rest for at least 30 minutes.
  • Prepare the mung bean layer. Combine coconut milk, sugar, and tapioca starch in a blender. Once the green beans are cooked, add them to the blender and blend until smooth.
Mix the dry ingredients for the coffee layer. In a bowl, combine tapioca starch, flour, and salt. Mix well.Prepare the wet ingredients for the coffee layer. In a separate pot, combine coconut milk, coffee water, and sugar. Cook over low heat until the sugar dissolves and it simmers.Combine wet and dry ingredients for the coffee layer. Gradually add the hot (50-60°C) coffee mixture to the dry ingredients, stirring constantly to avoid lumps. Let the batter rest for at least 30 minutes.Prepare the mung bean layer. Combine coconut milk, sugar, and tapioca starch in a blender. Once the green beans are cooked, add them to the blender and blend until smooth.
Prepare the Coffee and Mung Bean Layers

Step 2. Cook the Mung Beans

  • Cook the green beans. Wash and soak the beans for 1-2 hours. Rinse again and cook with the same amount of water, enough to cover them by a finger. Boil over medium or high heat, skim off the foam, then reduce heat to low, cover, and cook for 15-20 minutes until soft.
Cook the green beans. Wash and soak the beans for 1-2 hours. Rinse again and cook with the same amount of water, enough to cover them by a finger. Boil over medium or high heat, skim off the foam, then reduce heat to low, cover, and cook for 15-20 minutes until soft.
Cook the Mung Beans

Step 3. Steam the Cake in Layers

  • Steam the cake. Grease a 20cm round mold. Preheat for 1-2 minutes. Pour in the coffee batter (about 100ml per layer), steam over low heat for 4 minutes. Add the mung bean layer (about 100ml per layer), steam over medium heat for 5 minutes. Continue alternating layers, increasing steaming time by 1 minute for each subsequent layer (up to 8 minutes). For the last layer, steam for 15 minutes.
Steam the cake. Grease a 20cm round mold. Preheat for 1-2 minutes. Pour in the coffee batter (about 100ml per layer), steam over low heat for 4 minutes. Add the mung bean layer (about 100ml per layer), steam over medium heat for 5 minutes. Continue alternating layers, increasing steaming time by 1 minute for each subsequent layer (up to 8 minutes). For the last layer, steam for 15 minutes.
Steam the Cake in Layers

Step 4. Cool, Finish, and Serve

  • Cool and serve. After steaming, let the cake cool completely (at least 3 hours). Brush with cooking oil or coconut oil to prevent drying. Remove from the mold and slice to serve.
Cool and serve. After steaming, let the cake cool completely (at least 3 hours). Brush with cooking oil or coconut oil to prevent drying. Remove from the mold and slice to serve.
Cool, Finish, and Serve

Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide

Tips

  • When cooking green beans, close the lid loosely to prevent overflow.
  • Mixing flour with hot water makes the cake softer and crispier.
  • For a smoother batter, sift the flour before mixing.
  • Make sure each layer is even for a beautiful cake.

Nutrition

  • N/A

FAQs

1. Can I substitute the coffee? What if I don't like coffee?

While coffee adds a unique depth of flavor, you can substitute it with a similar amount of strong brewed black tea or even a splash of dark rum extract for a different flavor profile. Experiment to find what you like best!

2. How can I ensure the pork skin is perfectly crispy?

Proper drying of the pork skin before cooking is key. Make sure it's completely dry, even patting it with paper towels. High heat and enough cooking time (as specified in the recipe) will ensure maximum crispiness.


This Coffee Pork Skin Cake is a testament to the exciting possibilities of culinary experimentation. Its unique flavor combination and delightful texture will leave a lasting impression, making it a perfect conversation starter for your next gathering. So, gather your ingredients and prepare to be amazed by this truly unforgettable dessert!