Honeycomb Layer Cake

Origin of ingredients: Familiar from the ingredients to the name of the cake. The reason it is called "Banh da lon" is simply because the thin layers of dough of the cake are mixed with many colors that look very similar to pig skin, so the people in the area gave this cake a familiar and strangely affectionate name. Banh da lon is interspersed with soft, spongy layers of banh bo so it is not easy to get bored. Banh bo da lon is one of the extremely familiar rustic cakes of many generations of Vietnamese people, especially in the South. The cake is fragrant, chewy, slightly sweet, and eaten with fatty coconut milk. The more you eat, the more you like it. 

Product specifications: 370 grams x 24 units

Storage: temperature 18 degrees