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!

Course Snack

Cuisine Vietnamese

Keyword Banh Tai Heo, Pig Ear Biscuits

Prep Time 15

Cook Time 20

Total Time 35

Servings Biscuits

Calories 41kcal

Author Scruff

Ingredients

canola or vegetable oil for deep frying (approx 2 cm deep)
plain flour for dusting

White Dough

150 gm plain flour
4 tbsp warm water
1/8 tsp salt
1 tbsp vegetable oil

Dark Dough

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

Metric - US Customary

Instructions

In a large mixing bowl, combine the white dough ingredients together then knead for 3 minutes. Leave aside.
In a small bowl, add the sugar and water then microwave for 30 seconds. Stir with a spoon until the sugar is completely dissolved.
In a mixing bowl, combine the remaining dark dough ingredients with the sugar mixture. Knead for 2 minutes.
Using a rolling pin, flatten out each dough type into a rectangle of roughly 10 x 25 cm.
Lay the white dough on the bottom. Pour 1/2 tsp of water on top and rub it in with your hands.
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
With your fingers or a rolling pin, flatten out the top 3 cm of the dough.
Roll the dough into a cylinder from the bottom up.
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.
Dust the dough slices with a little flour and flatten them out with a rolling pin.
Deep fry in batches on medium heat until golden (approx 3 - 4 mins).

Nutrition