Kuih Koyah

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.

Print Recipe
Servings
50pieces
Servings
50pieces
Print Recipe
Servings
50pieces
Servings
50pieces
Ingredients
Servings: pieces
Units:
Instructions
To prepare dough:
  1. 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.
  2. 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.
  3. Press dough into mould and knock out.
To bake:
  1. Preheat oven to 140°C. Grease baking trays with some cooking oil.
  2. Place cookies onto greased trays and bake for 30 minutes until lightly browned at the bottom.

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