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Macau almond cookies recipe, mung bean cookies square
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5 from 2 votes

Macau Almond Cookies (澳門杏仁餅)

Savory, nutty, and lightly sweetened, these Macau-style almond mung bean cookies are the perfect treat! They are super simple to make and are great for sharing.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: Chinese
Keyword: famous macau almond cookies, macau almond cookies, macau almond cookies recipe, mung bean biscuit, mung bean cookies
Servings: 22 cookies
Calories: 72kcal

Ingredients

  • 150 g mung bean flour (**Note 1)
  • 100 g almond flour
  • 60 g powdered sugar around 1/2 cup
  • 50 g vegetable oil or coconut oil 1/4 cup
  • 1-2 tbsp water
  • 30 g almonds roughly chopped, 1/4 cup (**Note 2)

Instructions

  • Preheat the oven to 300 F.
  • Put all ingredients in a mixing bowl, except for water, and stir to combine well. Add 1 teaspoon of water at a time.
  • To test if the mixture is wet enough, grab a handful and compress it in your palm. It should hold together. Then, when you press the clump, it should break off into chunks.
  • Scoop roughly 2 tbsp of the mixture into the mooncake mold and use your fingers to tightly pack the mixture into the mold.
  • Place the mooncake mold face down on the baking sheet. Press down firmly on the plunger a few times to shape the cookie, then push it out of the mold onto the baking sheet. (**Note 3 for wooden mooncake mold, see post above for cookie troubleshooting tips)
  • Repeat with the remaining cookie mixture.
  • Bake the cookies for 20 minutes.
  • Remove from the oven and let them cool down completely before eating/storing. (The cookies need to cool to harden and become less crumbly).

Notes

  1. To make mung bean flour: Add split mung beans to a dry pan and roast for 10 minutes over medium-low to medium heat until lightly browned. Remove and add to a blender. Add to a food processor/blender and grind until it turns into a fine powder with no large granules. **Optional (for a finer end result, can help cookies to come out of the mold with shape intact): Sieve the powder. For any remaining large pieces of mung bean, continue blending and sieving until everything is a fine powder. 
  2. Almonds: The almonds will taste better if you toast them first. To toast raw almonds, bake them in a preheated oven at 350 F for 7-8 minutes or until browned.
  3. Wooden Mooncake Mould: For wooden mooncake molds (kuih bangkit molds), begin by dusting the cavities with some icing sugar. Scoop the cookie mixture into the cavity/cavities and use your hands to pack the mixture down tightly. Scrape off the excess with a sharp edge. Quickly flip and tap the mold down on your countertop to release the cookies.