Eggless Gluten-Free Macau Mung Bean Almond Cookies (Koi Kei Style) | Shiokman Recipes

Crispy on the outside, sandy and melt-in-your-mouth inside – these eggless, gluten-free Mung Bean Almond Cookies capture the famous Koi Kei Bakery vibe without leaving Singapore. No eggs, no wheat flour, just pure nutty bliss using coconut oil (or lard) and Phoon Huat’s mung bean powder.

I am sure many of you know and have tried the famous Macau Almond cookies, made popular by Koi Kei Bakery in Macau. They sell many varieties with whole almonds, egg yolk, lard and green beans to name a few. Well this is my eggless version which is also gluten free. Together with the combination of flavours from the mung bean and almond, it has a crumbly texture and is not too sweet. I did not use lard or shortening for this recipe but replaced it with coconut oil. As I did not have the actual wooden mould for the cookies, I used a small plastic mooncake mould to achieve a somewhat similar result. For the smaller cookies, I got the cookie mould from Phoon Huat in Singapore.

These cookies are not only incredibly tasty but also cater to various dietary preferences. Whether you’re following a gluten-free diet or looking for an eggless option, this recipe has got you covered.

Find the complete list of ingredients and detailed instructions in the video.

Please click on the video tutorial and print out the recipe below.

Thank you

Please click image below to view Video Tutorial: https://youtu.be/Odn21DT6F-8

Macau Mung Bean Almond Cookies

Shiokman Eddie

Print Recipe Pin Recipe

Course Snack

Cuisine Chinese

Ingredients

  

• 125 g mung bean flour green bean powder
• 75 g super fine ground almonds
• 50 g coarsely chopped almonds
• 20 g ground peanuts optional
• 20 g skim milk powder
• 2 g salt
• 80 g icing sugar
• 80 g coconut oil or lard or shortening
• 12 to 20 ml water

Instructions

 

• Mix all the ingredients except salt, icing sugar, coconut oil and water in a bowl.
• Add salt and sieve icing sugar and mix well.
• Add the solid coconut oil or lard or shortening and mix well.
• Use hand to ensure that all ingredients are evenly distributed.
• Add water a little at a time until the mixture/dough comes together when compress with hand.
• For round shaped cookies, use a mooncake mould and weigh 16 g of dough each.
• To prevent dough from sticking to mooncake mould, brush some icing sugar inside.
• Put dough inside and compress tightly.
• Press the plunger firmly and slowly release it to unmould the cookie onto a lined baking tray.
• After a while, use a toothpick to remove pieces of dough stuck inside the mould.
• For smaller cookies, use cookie mould and brush some icing sugar in the cavities before filling it with dough.
• Press the dough firmly ensuring all cavities are completely filled.
• Scrape off excess dough.
• Knock the mould against a hard surface to release the cookies.
• Transfer to a baking tray lined with parchment paper.
• Bake in preheated oven at 135 C for 15 to 20 minutes.
• Remove from oven and cool cookies on a wire rack completely.

Notes

1. Store cookies in airtight container.
2. If you like stronger almond flavour, you could add ¼ to ½ teaspoon almond extract.

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