Bánh Tai Heo Recipe (Vietnamese “Pig’s Ears” Cookies) | Saveur
Made with coconut milk and fried until crisp, these chocolate-swirled treats are a street food classic in Vietnam.
Ingredients
- 2 Tbsp. unsalted butter, softened
- 2 Tbsp. sugar
- 1 tsp. fresh lemon juice
- ½ tsp. fine salt
- 2 large egg yolks
- ⅓ cup canned unsweetened full-fat coconut milk
- ⅔ cup (95 g) plus ½ cup (70 g) all-purpose flour, divided
- 2 Tbsp. natural cocoa powder
- Vegetable oil, for shallow-frying
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