Recipe: Pig's ear cookies - Bánh tai heo

By Helen Le Published: December 12, 2015

    TIP: To achieve more crispiness for the cookies, mix 100g all-purpose flour with 70g rice flour (instead of using 170g all-purpose flour)

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    Ingredients
    Instructions
    • Combine the sugar with the coconut milk and a pinch of salt. Stir to dissolve. You can heat it up for 30 secs in a microwave so it will dissolve faster. Add the beaten egg yolk, melted butter and 1 tsp lime juice.
    • Divide the all-purpose flour into 2 bowls: 1 small bowl with 70g and the other with 100g. Mix the smaller potion with cacao powder, then pour about 2/5 of the egg mixture into the small bowl and stir well. Knead until it comes together to form a dough. Pour the rest of the egg mixture into the other bowl and also knead until it forms into a yellow piece of dough.
    • Roll the yellow piece of dough into the thickness of 1/2 cm. Do the same with the brown piece of dough. Making sure the 2 sheets are quite the same size. Brush some water on the yellow piece of dough, lift up the brown piece and place on top. The water will help the 2 sheets to stick together better. Roll up very tightly into a log. Wrap it up in a piece of plastic wrap and put into the fridge for about 2 hours.
    • Take it out, use a sharp knife to cut into really thin slices. If you would like, sprinkle some sesame seeds on each slice and roll it flat so the sesame seeds can stick in the slices.
    • Heat about 1 inch of vegetable oil until bubble appears around a chopstick stand in it, then turn the heat to very low. Gently drop in the dough slices and fry for just about 10 secs both sides. The yellow part should still stay pale yellow and shouldn't turn golden brown.
    • Traditional banh tai heo are made with deep-frying method, but if you prefer the healthier version, you can also bake in the oven at 180 C degree. They will still be crunchy but they won't curve up like pigs' ears.
    • Let them cool down completely and put into a container or a zip lock bag and you can keep them for several weeks.

    TIP: To achieve more crispiness for the cookies, mix 100g all-purpose flour with 70g rice flour (instead of using 170g all-purpose flour)