These Mung Bean Cookies (Green Bean) are made with homemade mung bean flour. Whole mung beans are roasted in dry pan before grinding into flour. This cookie has a melt-in-mouth texture, similar to Traditional Chinese Peanut Cookies and Green Pea Cookies.
This recipe uses lard, you may replace it with vegetable oil. You may use store-bought mung bean flour/green bean flour for this recipe.
It is important to press cookie dough until firm before shaping gently it with mould so that the cookies won’t break easily when holding. The amount of oil needed will depend on the water absorption capacity of the flour you use. Thus, you may adjust the quantity of oil added according to the dampness of your cookie dough.
CHINESE VERSION: 绿豆饼-入口即化
Melt-In-Mouth Mung Bean Cookies (Green Bean) | MyKitchen101en
Yields: 60 pieces
Ingredients:
- 300 g mung bean/green bean
- 75 g plain flour
- 70 g icing sugar
- ⅛ tsp salt
- 70 g lard (room temp.) (Please refer: How to Render Perfect White Lard from Pork Fat)
- about 3 tsps vegetable oil
Directions:
1 Rinse and drain mung bean. Stir-fry in dry pan over medium heat for about 4 minutes until the water has dried up. Reduce to medium-low heat, cook for another 6-7 minutes until fragrant. Set aside to cool completely.
2 When fully cooled, process mung bean in 2 batches into flour using dry mill grinder. Sift the mung bean flour. Repeat grinding and sifting coarse leftover until it yields 270 g of mung bean flour. Discard any leftover. (Reminder: You may use store-bought mung bean flour/green bean flour.)
3 Sift together plain flour, icing sugar and salt.
4 Sift again into mung bean flour, mix until combined.
5 Add in lard, mix until well combined. Add in adequate vegetable oil (about 3 tsps) depending on the wetness of the dough. (Reminder: Add in more oil if your dough is drier. You may replace lard with vegetable oil.)
6 Lightly coat cookie mould with plain flour. Take out about ½ tablespoon of dough, press until firm. Press dough lightly into mould, remove excess dough with small icing spatula (or dough scraper). Tap the mould lightly on work top to unmould the cookie dough. (Reminder: Pressing the dough until firm before shaping with mould will make it easier to unmould.)
7 Arrange cookie dough slightly apart on a lined baking tray.
8 Bake in the preheated oven at 150°C/300°F for 15 minutes. Set aside mung bean cookies to cool completely after removing from oven.
9 Store mung bean cookies in an airtight container when completely cooled.
Melt-in-mouth Mung Bean Cookies (Green Bean)
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Equipment
- 1 cookies mould
Ingredients
- 300 g mung bean/green bean
- 75 g plain flour
- 70 g icing sugar
- ⅛ tsp salt
- 70 g white lard room temp
- 3 tsps vegetable oil
Instructions
- Rinse and drain mung bean. Stir-fry in dry pan over medium heat for about 4 minutes until the water has dried up. Reduce to medium-low heat, cook for another 6-7 minutes until fragrant. Set aside to cool completely.
- When fully cooled, process mung bean in 2 batches into flour using dry mill grinder. Sift the mung bean flour. Repeat grinding and sifting coarse leftover until it yields 270 g of mung bean flour. Discard any leftover. (Reminder: You may use store-bought mung bean flour/green bean flour.)
- Sift together plain flour, icing sugar and salt. Sift again into mung bean flour, mix until combined.
- Add in lard, mix until well combined. Add in adequate vegetable oil (about 3 tsps) depending on the wetness of the dough. (Reminder: Add in more oil if your dough is drier. You may replace lard with vegetable oil.)
- Lightly coat cookie mould with plain flour. Take out about ½ tablespoon of dough, press until firm. Press dough lightly into mould, remove excess dough with small icing spatula (or dough scraper). Tap the mould lightly on work top to unmould the cookie dough. Arrange cookie dough slightly apart on a lined baking tray. (Reminder: Pressing the dough until firm before shaping with mould will make it easier to unmould.)
- Bake in the preheated oven at 150°C/300°F for 15 minutes. Set aside to cool completely after removing from oven. Store mung bean cookies in an airtight container when completely cooled.
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Does it have to be lard? Is there any other alternatives? Thank you
You may use cooking oil.