CHOC CHIPS WALNUT OATMEAL COOKIES

Another oatmeal cookies baked for snacks during Movement Control Order. It is always much economical to bake your own cookies instead of grabbing some packets at the stores.

These cookies are with walnuts, choc chips, oatmeal and flour.  I made them in a bigger size compared to those I baked for Chinese New Year because there is only this variety available.

They are crunchy, crispy and not too sweet which you can munch and chew over a cup of hot beverage in the afternoons.  Usually, I enjoyed it with Chinese tea.

Ingredients

[makes 2 medium size canister]

150 gm quick cook oatmeal

100 gm choc chips

50 gm toasted walnuts - coarsely chopped

120 gm plain flour

1 tsp salt

1/2 tsp baking soda

110 gm butter [room temperature]

30 gm castor sugar

90 gm brown sugar

1 tsp vanilla essence

1 large egg [60-65 gm

1. In a bowl, combine flour with salt and baking soda.  Then add in oatmeal, choc chips and walnuts.  Set aside.
2. Place butter, both sugars in a mixing bowl.  Beat ingredients until creamy and light.  Add in vanilla essence and egg.  Continue to beat until creamy, light and fluffy.
3. Mix dry ingredients.  Fold in dry ingredients in 2-3 batches until well combined.
4. Scoop a small portion [a heaped tablespoon or ice cream scoop] of the dough.  Place on a baking tray lined with parchment paper leaving some space in between.  Flatten slightly with a spatula.
5. Doing the same until the dough is finished.
6. Bake dough in a preheated oven on the middle rack at 160 degrees C for 18 minutes or edges are crispy.  Remove to cool on wire rack before storing in airtight containers.  You can bake cookies at 180 degrees C for 10-12 minutes [all depends on individual oven heat].

MALAYSIAN LOCKDOWN MEALS [6]

What do most people do at home during lockdown? Most times apart from spending time with their 'love' - the handphone, is searching for snacks in between meals. Shopping during MCO with time restrictions, apart from getting the necessities, it is merely possible to browse for snacks. Having a little time, I searched through my pantry and managed to find enough ingredients to make these cookies . Economical and easy to make cookies. These cookies are awesome, chewy, crunchy and yummy to savour with more than sufficient time at home. Freshly baked, it is so much better than store bought ones.

Recipe adapted from You-tube video [Bincy Chris Recipes] with modifications

Dish 11 - CHEWY CHOCOLATE OATMEAL RAISINS COOKIES

[makes about 50]

Dry Ingredients

130 gm plain flour - sifted

2 tbsp cocoa powder - sifted

1/2 tsp baking soda - sifted

1/4 tsp salt

150 gm quick cooking oats [can used any other oatmeal of your choice]

100 gm seedless raisins [small]

Wet Ingredients

115 gm butter [room temperature]

100 gm brown sugar 

50 gm fine granulated sugar [can reduced to 30 gm]

1 tsp vanilla essence

1 large egg

1. Combine all the dry ingredients in a big bowl.
2. In a mixing bowl, cream butter and sugar until light and fluffy.  Add in egg and vanilla essence.  Continue to beat until light and creamy.
3. Fold in dry ingredients in batches and well combined.  Chill in fridge, while you clear the utensils.
4. Scoop about a tablespoon dough onto baking tray lined with parchment leaving some space for cookies to expand.
5. Bake in preheated oven at 180 degrees C for 12-15 minutes in middle rack.
6. Remove to cool on rack before storing in airtight container.

NICE COOKIES TO ENJOY!!!😋😋😋

CNY 2021 - MUNG BEAN BISCUITS [LEK TAU KO]

This is the 3rd recipe which I tried. Mung Bean Biscuits could be addictive and does not yield much for the portion as the cookies are compact. All the recipes are workable. Maybe this is the third time I am making them, it seems much easier. The kneading needs much hand and finger strength. The moulding should not be a problem. Just remember to press hard otherwise the dough will break away. But, my opinion is, it is worth all the trouble. These are really good biscuits to snack with a hot brew of Chinese tea.

Mung Bean Biscuits aka 'Lek Tau Ko' in Chinese Hokkien dialect

These biscuits melts in the mouth but the nibbed almonds are crunchy.  Lovely biscuits.  In future, I would try with split green beans to make these biscuits.  The biscuits will be pale, yellow golden colour.

Recipe adapted from No Frills Recipes with some modifications

Ingredients

[makes 80 pieces]

300 gm green beans - to be fried and mill grind to get mung bean flour*

30 gm rice flour 

60 gm plain flour 

120 gm icing sugar 

100 gm nibbed almonds 

130 gm shortening 

Add a bit of cooking oil if dough is too dry 

* if store bought mung bean flour is unavailable

1. Rinse mung beans several times under running tap water, then drain in a colander.
2. Heat a wok to stir-fry 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.
3. 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 it yields about 270 gm mung bean flour.  Discard the coarse leftovers.  [Can prepare this earlier before baking day]. Refer to this post for pictures of the process.
4. Lightly heat up rice flour and mungbean flour.  Set aside.
5. Sift plain flour and icing sugar into a big bowl.  Add in [4] and nibbed almonds.  Then mix well and evenly. 
6. Add in the shortening mix until it resembles bread crumbs.  Add in adequate vegetable oil if dough is too dry.
7. Lightly dust plastic moulds with some plain flour.  Take a bit of the dough, knead with your fingers and hand, press with fingers and palm of your hand until firm.  Press dough hard into mould.  Clear excess dough at the side of the mould.   Tap the mould lightly on table top to unmould the cookie.
8. Arrange cookie dough on a lined baking tray near each other [biscuits hardly expand].
9. Bake in a preheated oven at 160 degrees C for 20-25 minutes.  Before the 20th minute, do keep an eye on the biscuits that are baking as some oven could be hot and the cookies maybe burnt with prolong baking.
10. Remove from oven to cool before storing in airtight containers.  

CNY 2021 - MUNG BEAN ALMOND BISCUITS

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

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

1. Rinse split mung beans several times under running tap water, then drain in a colander.
2. 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.
3. 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.
4. 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.
5. Add in the shortening and corn oil, mix until well combined. Add in adequate  oil if it is too dry to combine.
6. 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.
7. Arrange cookie dough on a lined baking tray with some space in between.
8. Bake in a preheated oven at 160 degrees C for 20 minutes or until golden. 
9. Remove from oven to cool before storing in airtight containers.