If you’re anything like me, always on the lookout for new and exciting recipes, then you’re going to love these traditional Vietnamese cookies. These Vietnamese Pig’s Ear Cookies, or Bánh Tai Heo, are crispy, sweet treats with a hint of coconut and cacao that are absolutely delicious.
These Vietnamese cookies are not only fun but are super easy to make, these are no-bake. Trust me, once you try these crunchy snacks, they might just become your new favorite cookie!
Want to see how it’s done? Take a quick peek at this video tutorial below before you dive into the recipe. Believe me, it’s easier than you think!
Why Bánh Tai Heo are So Special
Bánh Tai Heo, or Pig’s Ear Cookies, are more than just a snack in Vietnam. They symbolize good luck and are a hit during Tết, the Lunar New Year.
These crispy, pig’s ear-shaped cookies are made by families who pass down recipes and techniques. Their sweet coconut flavor and crunch remind many of family gatherings and festive times. Even with new twists on the recipe, Bánh Tai Heo stay true to their roots, connecting people to Vietnam’s rich food culture.
Did You Know? Unlike many other cookies, Bánh Tai Heo are typically deep-fried rather than baked, which gives them their distinctive crispy texture and golden color.
What to Serve with Pig’s Ear Cookies
When it comes to pairing Pig’s Ear Cookies, I’ve got a few tasty suggestions that really bring out their flavors. Here are my top pairing suggestions for Pig’s Ear Cookies:
- Hot Tea: Jasmine or green tea balances the sweetness perfectly.
- Coffee: Dip the cookies in rich, bold coffee for a delicious contrast.
- Tropical Fruits: Serve with mango or pineapple for a refreshing, fruity pairing.
- Dessert Platter: Combine with other Vietnamese treats like sesame balls or coconut jellies for an impressive spread.
How to Store Vietnamese Pig’s Ear Cookies and Keep Them Fresh
Storing these cookies properly is key to keeping them crispy and delicious for as long as possible. Here’s how I do it:
- Cool Completely: First, I always make sure the cookies are completely cool before storing them. Any leftover warmth can create moisture, which can make the cookies soggy.
- Use an Airtight Container: I recommend storing the cookies in an airtight container. This keeps out any moisture and helps maintain that perfect crunch.
- Separate Layers: If you’re stacking the cookies, I suggest placing a piece of parchment paper between each layer. This prevents them from sticking together and getting damaged.
- Store in a Cool, Dry Place: I like to keep my container in a cool, dry place, away from direct sunlight. This helps the cookies stay fresh for longer.
- Re-crisp If Needed: If the cookies lose some of their crispiness over time, here’s a little trick I use—just pop them in the oven for a few minutes at a low temperature. They’ll come out as good as new!
Top Tip: For extra crispiness, try using 100g all-purpose flour and 70g rice flour instead of 170g all-purpose flour.
You Will Like This Also: Check out the Nankhatai cookies recipe here, to make these delicious Indian shortbread cookies! They’re wonderfully crumbly and packed with flavor—perfect for a tasty treat anytime.
How to Make Vietnamese Pig’s Ear Cookies (Bánh Tai Heo
25
servings30
minutes15
minutes40
kcal120
minutes2
hours45
minutesCraving something sweet and crispy? Try Bánh Tai Heo, or Pig’s Ear Cookies. These Vietnamese treats have a fun spiral shape and a delicious blend of coconut and cacao. They’re perfect for snacking or festive occasions. Let’s get frying!
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Ingredients
3 tablespoons (37 grams) sugar
3 1/2 tablespoons (52 grams) coconut milk
A pinch of salt
1 tablespoon (14 grams) melted butter
1 egg yolk, beaten
1 teaspoon lime juice
1 1/3 cups (170 grams) all-purpose flour
1 teaspoon (3 grams) cacao powder
Directions
- Prepare the Wet Mixture: Combine the sugar, coconut milk, and salt. In a mixing bowl, combine 3 tablespoons (37 grams) sugar, 3 1/2 tablespoons (52 grams) coconut milk, and a pinch of salt. Stir until the sugar is fully dissolved.
- Add Butter and Egg Yolk: Mix the melted butter, beaten egg yolk, and lime juice. Add 1 tablespoon (14 grams) of melted butter, 1 beaten egg yolk, and 1 teaspoon lime juice to the wet mixture. Mix well until fully incorporated.
- Make the Dough: Divide the flour into two bowls. Divide 1 1/3 cups (170 grams) of all-purpose flour into two separate bowls. In the first bowl, add 1 teaspoon (3 grams) of cacao powder. Pour half of the egg and butter mixture into this bowl and knead until a smooth dough forms. In the second bowl with plain flour, add the remaining egg and butter mixture. Knead until a smooth dough forms.
- Roll Out the Dough: Roll the cacao-flavored and plain dough into sheets. Roll out the cacao-flavored dough into a thin sheet, approximately 1/4 inch (0.6 cm) thick. Roll out the plain dough into a sheet of the same size and thickness.
- Combine the Dough Sheets: Stack and press the dough sheets together. Lightly brush water on the surface of the plain dough. Carefully place the cacao-flavored dough on top, ensuring they align evenly. Gently roll over the combined sheets with a rolling pin to press them together securely.
- Form the Dough Log: Roll the combined dough sheets into a log. Starting from one end, tightly roll the dough into a log. Wrap the dough log tightly in plastic wrap and refrigerate it for about 2 hours to firm up.
- Slice the Cookies: Cut the dough log into thin, even cookies. Once chilled, remove the dough log from the refrigerator. Cut the log in half for easier handling. Using a sharp knife, slice the dough log into thin, even cookies, aiming for consistent thickness to ensure even cooking.
- Fry the Cookies: Deep fry the cookies until golden and crispy. Heat oil in a deep fryer or a heavy-bottomed pan. Once the oil is hot, carefully deep fry the cookies in batches for about 10 seconds on each side. Ensure the yellow part of the cookies remains pale and does not brown.
- Cool and Serve: Drain the cookies and enjoy! Once fried, remove the cookies from the oil and let them drain on paper towels to remove excess oil. Enjoy these crispy, sweet Vietnamese Pig’s Ear Cookies as a delightful snack or dessert!
Recipe Video
Notes
- Chilling the Dough Log: It is crucial to refrigerate the dough log for at least 2 hours before slicing. This step firms up the dough, making it easier to slice thin, even cookies without losing their shape.
- Maintaining Oil Temperature: Ensure the oil is hot enough before frying, around 350°F (175°C). If the oil is too cool, the cookies will absorb excess oil and become greasy; if too hot, the cookies may burn or cook unevenly.
- Even Slicing: When slicing the dough log into cookies, aim for consistent thickness—around 1/8 inch (3 mm). This ensures the cookies cook evenly and have a uniform texture.
- Avoid Browning the Yellow Dough: While frying, monitor the color of the cookies carefully. The yellow part should remain pale to preserve the traditional look and flavor of Bánh Tai Heo. Fry the cookies briefly, just until they are crispy and lightly golden.
Nutrition Facts
- Serving Size: 1g
- Total number of serves: 25
- Calories: 40kcal
- Carbohydrates: 4.5g
- Protein: 0.7g
- Fat: 2.3g
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I’d Love to Hear from You!
Got questions about the recipe or want to share your own tips? Drop a comment below—I’d really love to hear from you! Feel free to share your experience making these delicious Vietnamese Pig’s Ear Cookies. Your feedback and stories make this journey even more fun.