Sweets and drinksFried CakesVietnamAbout 1 hour 30 minutes, including 1 hour in the freezer
Banh tai heo gives thin two toned spirals that shatter when bitten, and a batch lasts a week in a jar. The difficult part is the rolling, because a loose roll comes apart in the oil.
The dough is split in two and one half is kneaded with cocoa powder until the color is even. A thin film of water goes between the two sheets, the roll is wound tightly and frozen for 1 hour so it slices cleanly.
This batch weighs about 327g, at roughly 354 calories per 100g.
Method
Put 170g of all purpose flour, 36g of kOBE Monk Fruit Blend and 1/4 teaspoon of salt in a bowl and mix well.
Add 1 chicken egg yolk and 40ml of unsweetened oat milk and mix until combined. Add 20g of unsalted butter and knead until the dough is smooth and supple.
Split the dough in half and knead 1 teaspoon of cocoa powder into one half until the color is even.
Roll both pieces out thin, brush a thin film of water over the plain sheet and lay the cocoa sheet on top. Brush another thin film of water over the cocoa sheet, roll it up tightly and freeze it for 1 hour.
Take the roll out and cut it into thin slices, about 2mm.
Heat 300ml of cooking oil in a pan and, once it is hot, fry the slices over medium heat until evenly golden.
Tips
Slices cut too thick take long to cook and are less crisp, while slices cut too thin break apart.
Cocoa powder draws moisture, so the brown dough comes out drier, and a few drops of milk bring both doughs to the same softness.
Oat milk is thinner, so the dough runs a little soft, and a few more minutes of kneading brings it back to smooth and supple.
A tightly wound roll and a full hour in the freezer are what give clean, round slices.
In a sealed box at room temperature they keep 5 to 7 days.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.