Saturday, December 16, 2017

Mung Bean Cookies 【绿豆饼】




Mung bean cookie is one of my favorites Chinese New Year cookies, it has been years since I last had it. 

Sometimes back I saw some mung bean cookies imported from Taiwan being sold at the nearby Chinese supermarket. I brought some home to try, I liked it and hubby likes it even more, so much so that he finished the whole box in one go. I had to go back to the store to bring two more boxes later. 

Unfortunately, I did not find the same product in my recent visits to the store, we have been missing our favorite treats for some times now.

It was snowy and I was off from work on Thursday, since I was not in the mood to leave the house, I spent the day cleaning and the afternoon making these cookies with homemade Moong bean flour. 

400 克 有机绿豆 
100 克 低筋面粉 
180 克 糖粉 
80 克 猪油/麻油
70 克 食油 
5 大勺水

400 g Organic Mung bean
100 g Cake flour
180 g Castor sugar 
80 g Homemade lard OR sesame oil for vegetarian version
70 g vegetable oil (I used avocado oil)
5 tbsp of water

1. Give the mung beans a quick rinse, drain and place the beans in cooking pan. Roast on medium low heat for about 10-15 minutes until the beans are fragrant. Let cold. ALTERNATIVELY, place the washed beans in a microwavable bowl and microwave it for 2 minutes, take it out, give it a quick stir and microwave another 2 minutes. Let cold.

2. Grind the roasted mung beans into powder using a spice mill, I used my trusted Vitamix, it took me only about 2 minutes. Sieve to remove bigger bits and grind it again if needed. 

1. 把绿豆快速清洗沥干后倒入锅里用中小火煸炒10-15分钟至香气溢出,煸好的绿豆冷却备用。 


2. 冷却的绿豆用破壁机或磨粉机磨成细粉,过筛,如果还有粗颗粒的话,可以再磨一遍至细致为止。

3. I do not have castor sugar at home, so I also grind some sugar into powder.

4. Place mung bean flour, cake flour and castor sugar in a large mixing bowl. Blend vegetable oil and lard/sesame oil with 5 tbsp of water.

5. Pour the oil water mix into the flour mix and start mixing using a spatula or with your hand, the mixture should be loose, but when you squeeze, it is should be able to hold its shape.

6. Oiled the mold and fill it with mung beans mix, compacting the flour mix with your palm as hard as you can.

7. Turn the mold over and gently knock the cookie out of the mold. Repeat the steps for all the mix.

8. Heat the oven up at 150 C/300 F. Place the tray of cookies in to bake for 15 minutes, take the cookies out and let cool. Keep in an airtight container.

3. 家里没糖粉了,我顺便也磨了一些。

4. 把磨好的绿豆粉、糖粉和低筋面粉放到一个大盆里。把猪油/麻油、植物油和水混合后倒入盆里和匀。

5. 和好的粉团应该是颗粒状的,用手握紧可以成团。如果握不成团的话,可以再稍微加一点点的水继续和。

6. 木模里抹点油后填入绿豆粉团,尽量压实。反转木模,轻轻在摆有烘焙纸的烤盘上敲出饼坯,排好。重复以上步骤至所有的粉团用完为止。

7. 烤箱预热150 C/300 F,把饼入烤箱烤制15分钟后取出,刚出炉的饼比较软容易散开,所以要取出冷却后才可移动。冷却后的饼要装入密封罐子收藏。


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