Macau Mung Bean Almond Cookies
Shiokman Recipes recipe - Chinese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 125 g mung bean flour (green bean powder)
- 75 g super fine ground almonds
- 50 g coarsely chopped almonds
- 20 g ground peanuts (optional)
- 20 g skim milk powder
- 2 g salt
- 80 g icing sugar
- 80 g coconut oil or lard or shortening
- 12 to 20 ml water
Instructions
- 1
Mix all the ingredients except salt, icing sugar, coconut oil and water in a bowl.
- 2
Add salt and sieve icing sugar and mix well.
- 3
Add the solid coconut oil or lard or shortening and mix well.
- 4
Use hand to ensure that all ingredients are evenly distributed.
- 5
Add water a little at a time until the mixture/dough comes together when compress with hand.
- 6
For round shaped cookies, use a mooncake mould and weigh 16 g of dough each.
- 7
To prevent dough from sticking to mooncake mould, brush some icing sugar inside.
- 8
Put dough inside and compress tightly.
- 9
Press the plunger firmly and slowly release it to unmould the cookie onto a lined baking tray.
- 10
After a while, use a toothpick to remove pieces of dough stuck inside the mould.
- 11
For smaller cookies, use cookie mould and brush some icing sugar in the cavities before filling it with dough.
- 12
Press the dough firmly ensuring all cavities are completely filled.
- 13
Scrape off excess dough.
- 14
Knock the mould against a hard surface to release the cookies.
- 15
Transfer to a baking tray lined with parchment paper.
- 16
Bake in preheated oven at 135 C for 15 to 20 minutes.
- 17
Remove from oven and cool cookies on a wire rack completely.