5 Ingredients Chinese Almond Biscuits ~ Coconut Flavour

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These crumbly, small and easy Chinese Almond Cookies that is made with ground mung bean flour and ground almonds. It is one of the most standard Chinese pastry in Canton. In Macau, the snack has been one of the most popular specialty products, selling in different flavours.

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Ingredients ( Makes 8@5 cm diameter  )

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Variation

If you not in flavour of the smell of coconut, replace icing sugar with coconut sugar, replace Wild Coconut Oil with Odourless Coconut Oil

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Instruction

1. Place Almond and Sweet Apricot Kernel on baking pan, roasted in oven 100ºC for 10 minutes before blended it into flour. You may use a coffee grinder if you like.

2.  In a mixing bowl, add 1 tsp water to coconut sugar, mixed well until coconut sugar is melt to become coconut syrup

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3. Add solid coconut oil to the syrup, use spatula to mixed them well until creamy texture and thoroughly combined

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4. Mix mung bean flour and almond flour in bowl until thoroughly combined.  Use your fingertips to crumble and rub the flour until the mixture resembles fine bread crumbs.  

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5. Preheat oven to 120ºC. Divide the cookie mixture to 8 equal portions. 

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6. Pack the cookie mixture into the wooden mold lightly but firmly, making sure that all the crevices and corners are packed.  For detail Watch Video above.

7. Bang the cookie mold flat on the table to remove the cookies.

8.  Put onto a parchment lined baking tray and bake for 40 ~ 60 minutes at low heat 110ºC  or until the cookies is dry. Baking time depends on thickness of the cookies.

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9. Let cool on rack completely and it will be very crumbly. Store in a air tight container for up to 2 weeks.

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10 thoughts on “5 Ingredients Chinese Almond Biscuits ~ Coconut Flavour

  • Thursday April 9th, 2020 at 10:42 AM
    Permalink

    老師,請問可以完全用杏仁粉取代綠豆粉嗎?

    Reply
  • Sunday January 12th, 2020 at 04:01 AM
    Permalink

    可以用新式膠月餅(壓)模嗎?

    Reply
  • Tuesday December 13th, 2016 at 08:50 AM
    Permalink

    肥丁老师,如果我用糖粉,需要先用水拌均匀直至完全溶解吗?? 如果用猪油,也是需要先冷藏凝固?? 做法和用椰子油一样吗??

    Reply
    • Tuesday December 13th, 2016 at 10:41 AM
      Permalink

      做法可以說是完全一樣的
      油脂冷藏後凝固比較容易操作

      Reply
  • Sunday September 18th, 2016 at 12:25 AM
    Permalink

    請問餅模邊度有得賣?

    Reply
  • Thursday May 19th, 2016 at 04:49 AM
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    肥丁老師, 請問如果無模具可以用什麼代替? 謝謝你!

    Reply
    • Thursday May 19th, 2016 at 10:01 AM
      Permalink

      餅乾模, 不過效果沒木模那麼好,容易鬆散

      Reply

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