I don’t really remember how I know of these cookies, since for kids born in the 90s like me these cookies are pretty much extinct (at least for me, because before making these cookies myself I don’t even know how they taste). It’s called ‘dipping cookies’ simply because when you make them, you mostly do…the dipping movement dipping the mold into the batter, then dipping the mold with the batter into the oil. I went back to Vietnam in summer 2014, I asked my mom to take me to the market to find this mold, and the sellers didn’t know what I was talking about as first, it took my mom a lot of describing for them to finally found me the molds.
I went back to France, feeling so excited with the molds, I looked for the recipe on the internet, read a bunch of tips and tricks, went straight into the kitchen to make them and…failed miserably. Either the cookies wouldn’t leave the mold, or the batter wouldn’t stick to the mold, I spent the whole afternoon trying, sweating like crazy, all my clothes and hair smelled like oil, and I ended up with around 10 cookies that were edible. To be honest, the cookies tasted incredible, but just thinking about fighting with the pot of oil and batter sends chills down my spine, so I just put the mold in the furthest corner of my cupboard after that time.
It was not until a few weeks ago, the weather was quite cool, I cleaned out my cupboard and saw the mold, and decided to give it another try. I was extra careful with the measurements this time, adjusted the heat of the oil, and tada…the cookies were a huge success!!! Looking at the cookies coming off the mold and slowly turn golden brown was an extremely satisfying feeling. After making these cookies a few more times, I have noted down some tips to successfully make them, which I will write down at the end of this post.
Công thức tiếng Việt: Bánh nhúng
Preparation time: 10 minutes
Cooking time: depends on the amount of cookies, each cookie takes around 1-2 minutes to fry
Servings: 80-100 cookies, depends on the size of your brass mold
- 1 egg
- 50g sugar
- 100ml coconut milk
- 100ml water
- 75g all-purpose flour
- 50g rice flour
- 1 pinch of salt
Necessary tool: dunking cookies mold.
You can find these on Amazon using the keyword “Dok Jok cookie mold”, “Rosette/Timbale set” or “Lotus flower cookie mold”. In Vietnam you can easily order these molds from online shops, or in markets like Ben Thanh, Binh Tay, Kim Bien, etc. If you’re in Hanoi, you can find these in Hang Thiec neighbourhood.
1. Lightly beat the egg with sugar. Add the coconut milk and water and mix well. Sift in the all-purpose flour and rice flour and mix well. Pass the mixture through a sieve, use a spoon to scrape the bottom to ensure that there is no flour lumps. You can twist the mixture a bit by adding black sesame seeds, or add some food coloring to make the cookies more fun to look at.
2. Pour the oil in a small saucepan, the amount of oil should be enough so that it’s at least 1cm higher than the mold when submerged. Heat the oil on medium heat until small bubbles quickly form around the tip of a chopstick. For the first cookie, I submerge the mold in the hot oil for 25-30 seconds, take the mold off the oil and let cool down for 20 seconds.
3. Dip the old into the batter so that the batter just come up to the edges but not submerge the mold. If you want thin cookies only dip once, if you want your cookies to be a bit thicker, dip twice. Immediately transfer the mold with the batter to the saucepan, submerge the mold in the oil, moving it up and down a few times, and the cookie will come off the mold.
From the second cookie I do as follow: when the edges of the cookie in the pan has turn golden I submerge the mold for 5 seconds, take it off the oil for 10 seconds then dip in the batter and dip in the oil. Once the cookie has released from the mold, turn the other cookie and leave it for 5 more seconds then take it out.
4. Arrange the cookies on some paper towel to get rid of the excess oil and let them cool completely.
Some additional notes
1. If you have a new mold it won’t be as smooth as one that has been used several times, so the first few cookies might stick a bit to the mold. You can use a chopstick to help separate the cookie from the mold when frying, I usually only have to do that for the first 1-2 cookies, after that they just release on their own.
2.The oil should be hot enough for the cookies to expand and release from the mold, I put my electric stive at 3/6. When I dipped the cookie in the oil buubled up a lot, and after a few seconds the cookie started expanding and release from the mold, I only have to dip the mold up and down once or twice to completely release the cookie.
3. The mold has to be heat up just enough. If the mold is not hot enough the batter won’t stick to it, if the mold is too hot it will cook the batter when dipping and wouldn’t release the cookie. The time in this recipe works for me, but you should have some test cookies to adjust the heat. If the mold is hot enough, you will hear a small sizzling sound when dipping in the batter.
4. I tried to replace the coconut milk and water combination with milk, all water, and all coconut milk, but the results was not too terrific. With milk and water the cookies stuck a bit to the mold and it doesn’t smell as good, with all coconut milk the cookies were a bit too “heavy” and rich for my taste, this combination of half coconut milk and half water was the best for me. I used the coconut milk of Aroy-D, I find the coconut milk of this brand is a bit more concentrated and thicker than the other brands, and gave me the best results.
The cookies are thin and crispy, lightly sweet, with a sweet aroma of coconut milk, a box of this can be consumed in no time while watching a movie.
Put these cookies in an airtight container, and they can keep up to 2 weeks (although, Matthias and I both agree that the best way to keep these cookies is in…our stomach, so a box of these cookies only last a week in our house )