A TRADITIONAL and earthy biscuit made from compacted mung bean flour (used to be made by grinding cleaned and dried mung bean using a foot-operated pestle) and sugar mixture. They are shaped by wooden moulds and sun dried or baked at low temperatures. Also known as: Kuih Koya, Green Bean Cookie, Mung Bean Biscuit, Luk Tau Paeng (Cantonese), Kue Satru Kacang Hijau (Indonesian).
This recipe was first published in Flavours magazine.
- 275g green pea flour
- 50g High Ratio Flour
- 1/8tsp salt
- 100-110g cooking oil
- 2-3tbsp cold water
- kuih koyah mould
- Sift the flours and icing sugar into a mixing bowl.
- Add salt and stir to mix.
- Slowly add cooking oil and using fingers, mix until mixture resembles breadcrumbs.
- Knead with hands until mixture binds together to form a loose dough.
- The dough does not really bind and is very loose, but when pressed into the mould, it sticks and can be knocked out.
- Add a bit of cold water to the dough if it does not stick when pressed into mould or when dough dries up midway.
- Press dough into mould and knock out.
- Preheat oven to 140°C.
- Grease baking trays with some cooking oil.
- Place cookies onto greased trays and bake for 30 minutes until lightly browned at the bottom.
To prepare dough: