---
product_id: 17574000
title: "Bot Banh Da Lon (Mixed Flour for Steamed Layer Cake) - 14.1oz (Pack of 1)"
brand: "vinh thuan"
price: "¥2010"
currency: JPY
in_stock: false
category: "Misc."
url: https://www.desertcart.jp/products/17574000-bot-banh-da-lon-mixed-flour-for-steamed-layer-cake
store_origin: JP
region: Japan
---

# Bot Banh Da Lon (Mixed Flour for Steamed Layer Cake) - 14.1oz (Pack of 1)

**Brand:** vinh thuan
**Price:** ¥2010
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** Bot Banh Da Lon (Mixed Flour for Steamed Layer Cake) - 14.1oz (Pack of 1) by vinh thuan
- **How much does it cost?** ¥2010 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.jp](https://www.desertcart.jp/products/17574000-bot-banh-da-lon-mixed-flour-for-steamed-layer-cake)

## Best For

- vinh thuan enthusiasts

## Why This Product

- Trusted vinh thuan brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Description

Vinh Thuan Mixed Flour for Steamed Layer Cake (Bot Banh Da Lon) in 14.1oz (400g) pack. Delicious Taste. Huong Vi Tuyet Voi. Product of Vietnam. What is Banh Da Lon ? Banh Da Lon is a steamed cake, made mostly from "tapioca starch" (or "tapioca flour" - it's the same thing). In texture, it's almost like a layered jello with a slight mochi-like feel (not as chewy as mochi, but somewhere between mochi and jello). The green layers are flavored with pandan leaves (Pandanus amaryllifolius) which can be purchased fresh or frozen from Vietnamese or Chinese markets. Pandan leaves have a very unique fragrance - similar to vanilla, but better! It is best if you use fresh leaves - you can make do with pandan extract alone - but the result won't be quite as good.

## Images

![Bot Banh Da Lon (Mixed Flour for Steamed Layer Cake) - 14.1oz (Pack of 1) - Image 1](http://ecx.images-amazon.com/images/I/51qTNMzIMlL.jpg)

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*Product available on Desertcart Japan*
*Store origin: JP*
*Last updated: 2026-01-26*