The name "elephant ears" is truly unique; it has become firmly established as the name for this crispy snack. Its colorful, ring-shaped appearance is sure to win over anyone who sees it. The shape is simple, but sometimes I feel it looks a lot like a hat. I’m not sure why, but in my area, this cookie is known as "elephant ears."
The process of making it is easy, but it requires patience and precision during certain steps. Especially when rolling it out, extra patience is needed to ensure the dough is compact and sticks together so it doesn’t fall apart when fried. What I like most about this process is the cutting step before frying—it’s so satisfying.
This is an old-school snack that many people still love today. We usually make this cake to fill our Eid cookie jars.
Ingredients
25 grams tapioca flour
60 grams powdered sugar
2 tablespoons powdered milk
1 teaspoon salt
50 grams margarine
100 ml coconut milk
50 grams cocoa powder
Instructions
Combine the dry ingredients: all-purpose flour, cornstarch, powdered milk, and powdered sugar.
Then add butter and a pinch of salt to enhance the flavor.
Stir until well combined, then gradually add coconut milk while stirring. Stir until well combined, then divide the dough into 2 parts. Mix one half with cocoa powder and enough water, then knead until smooth.
Roll out both doughs as thin as desired, then brush with egg white.
Place the chocolate and white doughs on top of each other, then roll tightly until compact. Wrap in plastic wrap.
Repeat until finished, then store in the freezer. Once slightly firm, slice the dough thinly with a sharp knife.
Then fry in hot oil until golden brown.
Result
Tara is so happy to have made this cookie at home. The cookie is dry, crispy, savory, and slightly sweet—I absolutely love the combination. All the layers stick together perfectly, and best of all, the dough doesn’t fall apart when fried. I managed to make it perfectly. Although the thickness when cutting wasn’t entirely uniform, the result was still very satisfying.
 |  |  |
|---|
The texture isn’t hard at all—the crispiness is just right—making it perfect as a snack while relaxing. What I like most is its colorful shape and the beautiful final color; I’m sure you’ll love it too. Dont forget to try recipes.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.