These Mung Bean Almond Biscuits are quite similar to the 'Lek Tau Paeng' Biscuits recipe which I have shared earlier on 22 January 2021. The differences with these 2 recipes are one uses the green beans with skin and the other is without the skin. One uses lard and vegetable oil the other uses vegetable shortening and corn oil. These biscuits have almond nibs whereas the other is just plain mung bean flour. One has melt in-mouth texture but this one has a bite texture.
Overall, both are delicious and yummy. As this is the second time I made Mung Bean Cookies, I am quite happy with the result and I believe with several attempts and practice, I should be able to get better results.
Recipe adapted from Kathrine Kwa Blogspot with modifications Ingredients
[makes 55-60 pieces with my mung bean plastic mould]
200 gm split mung beans - grind till fine
100 gm plain flour
60-80 gm icing sugar
60 gm vegetable shortening
1 tbsp corn oil or vegetable oil
100 gm toasted almond nibs
- Rinse split mung beans several times under running tap water, then drain in a colander.
- Heat a wok to stir-fry split beans in dry pan over medium heat until the water dries up. It takes about 4 minutes until the water has dried up. Lower heat to medium-low and continue to cook for another 6-7 minutes until fragrant. Stirring constantly. Set aside to cool completely.
- When cooled, grind the fried beans in a dry mill grinder, in batches. Sift the grinded mung beans to obtain the flour. Repeat grinding and sifting the coarse leftovers until all are done.
- Sift together plain flour, icing sugar and salt into a big bowl. Then sift again mung bean flour into the flour. Can mill grind again the coarse mung bean before adding the remaining to the flour mixture. Then mix well and evenly until it resembles bread crumbs.
- Add in the shortening and corn oil, mix until well combined. Add in adequate oil if it is too dry to combine.
- Lightly dust plastic moulds with some plain flour. Take out about 1/3 tablespoon of dough, press lightly in mould, put in some almond nibs. Top with more dough mixture. Press dough into mould lightly, remove excess dough by sliding dough scraper close to the mould. Tap the mould lightly on table top to unmould the cookie. Note the dough maybe crumbly if not well pressed.
- Arrange cookie dough on a lined baking tray with some space in between.
- Bake in a preheated oven at 160 degrees C for 20 minutes or until golden.
- Remove from oven to cool before storing in airtight containers.