Vietnamese Pig Ear Biscuits - Banh Tai Heo
Vietnamese pig's ear biscuits are one of those snacks that every Vietnamese kid will remember eating growing up. They are traditionally shaped like "pig's ears" and have a distinct light and dark swirl pattern. These biscuits pair perfectly with a cup of tea or coffee but be warned... they are highly addictive and virtually impossible to eat quietly!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 40 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- canola or vegetable oil (for deep frying (approx 2 cm deep))
- plain flour (for dusting)
- 150 gm plain flour
- 4 tbsp warm water
- 1/8 tsp salt
- 1 tbsp vegetable oil
- 3 tbsp brown sugar
- 3 tbsp warm water
- 20 gm desiccated coconut
- 150 gm plain flour
- 1 tbsp sesame seeds
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- 1 tbsp vegetable oil
Instructions
- 1
In a large mixing bowl, combine the white dough ingredients together then knead for 3 minutes. Leave aside.
- 2
In a small bowl, add the sugar and water then microwave for 30 seconds. Stir with a spoon until the sugar is completely dissolved.
- 3
In a mixing bowl, combine the remaining dark dough ingredients with the sugar mixture. Knead for 2 minutes.
- 4
Using a rolling pin, flatten out each dough type into a rectangle of roughly 10 x 25 cm.
- 5
Lay the white dough on the bottom. Pour 1/2 tsp of water on top and rub it in with your hands.
- 6
Lay the dark dough on top of the white dough. Pour 1/2 tsp of water over the top and rub it in with your hands
- 7
With your fingers or a rolling pin, flatten out the top 3 cm of the dough.
- 8
Roll the dough into a cylinder from the bottom up.
- 9
Dust a cutting board with a little bit of flour and cut the dough into slices with a width of less then 0.5 cm.
- 10
Dust the dough slices with a little flour and flatten them out with a rolling pin.
- 11
Deep fry in batches on medium heat until golden (approx 3 - 4 mins).