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.

CHINESE VERSION: 绿豆饼-入口即化

Melt-In-Mouth Mung Bean (Green Bean) Cookies
 

Melt-In-Mouth Mung Bean Cookies (Green Bean) | MyKitchen101en

Yields: 60 pieces

Ingredients:


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.

Melt-In-Mouth Mung Bean (Green Bean) Cookies
 

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.)

Melt-In-Mouth Mung Bean (Green Bean) Cookies

3 Sift together plain flour, icing sugar and salt.

Melt-In-Mouth Mung Bean (Green Bean) Cookies
 

4 Sift again into mung bean flour, mix until combined.

Melt-In-Mouth Mung Bean (Green Bean) Cookies

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.)

Melt-In-Mouth Mung Bean (Green Bean) Cookies

6 Lightly coat cookie mould with plain flour. Take out about 1/2 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.)

Melt-In-Mouth Mung Bean (Green Bean) Cookies

7 Arrange cookie dough slightly apart on a lined baking tray.

Melt-In-Mouth Mung Bean (Green Bean) Cookies

8 Bake in the preheated oven at 150°C/300°F for 15 minutes. Set aside to cool completely after removing from oven.

Melt-In-Mouth Mung Bean (Green Bean) Cookies

9 Store mung bean cookies in an airtight container when completely cooled.

Melt-In-Mouth Mung Bean (Green Bean) Cookies

Melt-In-Mouth Mung Bean (Green Bean) Cookies

Melt-in-mouth Mung Bean Cookies (Green Bean)

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.
5 from 3 votes

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Prep Time 55 mins
Cook Time 15 mins
Total Time 1 hr 10 mins
Course Cookies, Tea Time
Cuisine Asian
Servings 60 pieces
Calories 34 kcal

Equipment

  • 1 cookies mould

Ingredients
 
 

  • 300 g mung bean/green bean
  • 75 g plain flour
  • 70 g icing sugar
  • 1/8 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.
    Melt-In-Mouth Mung Bean (Green Bean) Cookies
  • 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.)
    Melt-In-Mouth Mung Bean (Green Bean) Cookies
  • Sift together plain flour, icing sugar and salt.
    Melt-In-Mouth Mung Bean (Green Bean) Cookies
  • Sift again into mung bean flour, mix until combined.
    Melt-In-Mouth Mung Bean (Green Bean) Cookies
  • 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.)
    Melt-In-Mouth Mung Bean (Green Bean) Cookies
  • Lightly coat cookie mould with plain flour. Take out about 1/2 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.)
    Melt-In-Mouth Mung Bean (Green Bean) Cookies
  • Arrange cookie dough slightly apart on a lined baking tray.
    Melt-In-Mouth Mung Bean (Green Bean) Cookies
  • Bake in the preheated oven at 150°C/300°F for 15 minutes. Set aside to cool completely after removing from oven.
    Melt-In-Mouth Mung Bean (Green Bean) Cookies
  • Store mung bean cookies in an airtight container when completely cooled.
    Melt-In-Mouth Mung Bean (Green Bean) Cookies

Video

Notes

This recipe yields 60 pieces of cookies.
The nutritional value for reference is for 1 piece of cookie.

Nutrition (per serving)

Calories: 34kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 6mgPotassium: 64mgFiber: 1gSugar: 0.3gVitamin A: 6IUVitamin C: 0.2mgCalcium: 7mgIron: 0.4mg
Keyword green bean cookies, kuih koyah, mung bean biscuits, mung bean cookies
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