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Thursday, May 2, 2019

Mung bean cookies

Mung bean cookies

I am so tempted to call these cookies ‘cookles’, since the cookies resemble cockles. But a rose by another name is just as fair. Same said for these lovely bites.

This experiment is supposed to tame hubby’s craving for the Macau almond cookies. The sandy dough is fiddly to handle with a similarly fiddly spring loaded mooncake press so I had to abandon making it to look like the real McCoy.

In the dark hole of the pantry, I pulled out a long-forgotten mold meant for making tapioca kueh bangkit. Then it was the usual improvisation out of necessity and there you have it! Mung bean cookles.

Verdict: I am on a low carb diet presently but I shall find some excuses to eat more of these.

Makes 50 cookles.

Credits: shiokmanrecipes


140g hoon kueh powder / mung bean flour
60g fine almond meal
70g ground peanuts
20g milk powder
1 pinch of fine salt
80g coconut oil, room temperature
15g water


Prepare a lined tray.
Combine all the dry ingredients and mix well.
Add oil and water. Stir until the contents resemble wet sand and can hold together when pinched.
Use a cookie mold and spoon 1 tbsp of cookie mix.
Press the mix into the mold to ensure that the mix holds together.
Knock the pressed cookie out of the mold gently.
If the cookie is stuck in the mold, brush the mold with mung bean powder for easy retrieval of the cookie.
Bake in a preheated over, at 130C, for 18 minutes.
Remove from the oven to cool.
Store in an air-tight container.
Keeps a week.

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