Vietnamese Pig's Ear Cookies Recipe (Bánh Tai Heo)

glutinous rice flour

🥗Healthier: almond flour

💰Cheaper: regular flour

Almond flour offers a nutty flavor with lower carbs.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

peanut filling

🥗Healthier: sunflower seed butter

💰Cheaper: crushed peanuts

Sunflower seed butter is nut-free and creamy.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with unique flavor.

Combine the sugar, coconut milk, and salt in a mixing bowl until the sugar is fully dissolved.

Mix the melted butter, beaten egg yolk, and lime juice into the wet mixture.

Divide the all-purpose flour into two bowls. In one bowl, add the cacao powder and half of the egg and butter mixture, kneading until a smooth dough forms. In the second bowl, add the remaining egg and butter mixture and knead until a smooth dough forms.

Roll out the cacao-flavored dough and plain dough into sheets, approximately 1/4 inch thick.

Lightly brush water on the surface of the plain dough and place the cacao-flavored dough on top, aligning evenly. Roll over the combined sheets with a rolling pin to press them together securely.

Roll the combined dough sheets into a log, wrap tightly in plastic wrap, and refrigerate for about 2 hours to firm up.

Once chilled, cut the dough log into thin, even cookies.

Heat oil in a deep fryer or heavy-bottomed pan and deep fry the cookies in batches for about 10 seconds on each side until golden and crispy.

Remove the cookies from the oil and let them drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens