With slightly sweet, extremely crispy, beautiful looking cookies, good flavor, and delicious taste, pig ear cookies are one of the most super delectable snacks I have ever known. It is quick and super easy to make and also as an on-the-go snack whenever we go somewhere.
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[youtube https://youtu.be/NcQjFfcpm84?rel=0 frameborder=0 allowfullscreen]
Pig Ear Cookie Recipe (Bánh Tai Heo)
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 2 egg york
- 2 tsp butter
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tsp lime juice (or vinegar)
- 1/2 cup coconut milk (or whole milk) 125ml
- 1/2 tsp cocoa
- In a mixing bowl, combine all the ingredients, except cocoa. Knead until smooth.
- Divide the dough into two parts, 1 small and 1 bigger. Add cocoa into the small dough and knead until well combined.
- Lightly sprinkle flour on a work surface. Flatten the big dough thinly. Then flatten the small dough almost equal with the big one. Brush the big dough with water. Then place the small dough on the big dough. Continue to brush water on the small dough.
- Roll the dough upward tightly. Wrap the dough with a plastic wrap. Chill for 10 minutes in the freezer.
- Cut the dough into really thin slices.
- Heat oil in a saucepan on medium heat. Place the dough slices into the saucepan. Deep fry until all the dough slices float to the surface or until they turn light brown. Remove from hot oil. (Or you can bake it for 10 minutes at 400F in the oven if you don't like much oil in your cookies.)
- Place the cookies on a dish with paper towel on.
- Enjoy the snacks!
- Rice flour will help achieve the most crispy cookies. It is ok if you don't have it. You can only use 1 1/2 cups all-purpose flour or wheat flour.
- We brush water on the big dough and then on the small dough to help two flat doughs stick together while rolling and deep frying.
- Freeze the dough in the freezer to help harden the dough, so that we can cut it easily. The more you cut the dough thinly, the most crispy cookies you will get.
- I suggest that while cutting the dough into slices, you should deep fry them right away. If not they will soften and stick on the cutting board.