MELT-IN-MOUTH MUNG BEAN
(GREEN BEAN) COOKIES
(mykitchen101en.com)
yields : 49-50 pcs
Ingredients :
300 gm mung bean/green bean @ kacang hijau
75 gm plain flour
70 gm icing sugar
1/8 tsp salt
70 gm vegetable shortening
About 3-4 tsp vegetable oil
Method :
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 finally 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 gm 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 together.
4. Sift again into mung bean flour, mix until combined.
5. Add in vegetable shortening, mix until well combined. Add in adequate vegetable oil (about 3-4 teaspoons) depending on the wetness of the dough.
(Reminder : Add in more oil if your dough is drier. You may replace vegetable shortening with vegetable oil).
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 table 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 to cool completely after removing from oven.
9. Store in airtight container when completely cooled.
