Preparation time: 1 hour
Resting time: 2 hours
Bánh tai heo get their name from their peculiar shape resembling a pig's ear. These very popular and addictive cookies with swirling patterns pair perfectly with a good cup of tea or coffee.
- 100g all-purpose flour
- 70g rice flour
- 3 Tbsp sugar
- 1 egg yolk
- 50ml coconut milk
- 20g butter
- 1 tsp lime juice
- 1 tsp cocoa powder
- Sesame seeds (optional)
- Rolling pin
- Plastic film
- Paper towel
In a bowl, mix the sugar with the coconut milk and a pinch of salt. Stir until the salt and sugar have dissolved. Beat the egg yolk and add it to the mixture, along with the melted butter and lime juice.
Put the all-purpose flour in one bowl and the rice flour in another one. Mix the rice flour with the cocoa powder, then add about 2/5 of the egg mixture to it before stirring well. Knead until you get a smooth dough. Pour the remaining egg mixture into the bowl with the all-purpose flour and knead until you get a smooth yellow dough.
Using a rolling pin, roll out the yellow dough until it forms a ½-cm-thick rectangle. Do the same with the brown dough. Make sure the two doughs is the same size. Baste the yellow dough with water. Lift the brown dough and place it on the yellow one. The water will help the doughs stick together better. Firmly roll the doughs to form a log. Wrap it in a piece of plastic film and put it in the refrigerator for about 2 hours.
Take the dough out of the fridge then use a sharp knife to cut it into very thin slices. If desired, sprinkle each slice with sesame seeds and press down so that they can adhere to the dough.
Heat 2½ cm of vegetable oil in a pan. Dip the end of a chopstick in the oil: if bubbles form around it, it means that it is hot enough and therefore ready. Lower the heat to very low. Gently drop the dough slices into the oil and fry them for about 10 seconds on both sides. The yellow part of the cookies should remain pale yellow and not turn golden brown.
Traditional banh tai heo are deep-fried, but if you would like a healthier version, you can also bake them in the oven at 180°C. With this cooking method, they will be crunchy, but will not curl like “pig’s ears”.
Take the cookies out of the oil and place them on a paper towel to absorb the excess oil. Let the cookies cool completely before eating them.
You can store them for several weeks in an airtight container.
Are you too busy to cook? Then enjoy our ready-made “pig’s ear” cookies!