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Recipe details are AI-generated from the video and may contain errors — for reference only.
Prepare 20g almonds and spread them flat on a baking tray. Bake in a preheated oven at 180°C with top and bottom heat, no fan force, on the middle rack for 7 to 8 minutes until you can smell the almond aroma, then remove and let cool.
local_fire_department180°C for 7 to 8 minutesWatch out
Almonds must be roasted until fragrant
over-baking will cause them to burn and turn bitter
Heat a pan on medium-low heat and pour in 200g peeled mung beans. Stir constantly for about 10 minutes until the color starts to turn slightly deeper, then immediately remove from heat, transfer to another plate, and let cool completely.
local_fire_departmentMedium-low heat, about 10 minutesWatch out
Must stir constantly, otherwise the mung beans will easily burn and turn bitter.
Curl your fingers back when cutting nuts with a knife to avoid cuts.
Place the cooled roasted almonds on a cutting board and cut them into small pieces for later use.
Watch out
Almond pieces should be uniform in size
too large pieces will affect the texture
Divide the thoroughly cooled roasted mung beans into two batches, put them into a dry grinder blender, and blend into dry powder. Sift through a fine mesh sieve, do not sift coarse particles, put coarse particles and remaining mung beans back into the blender to repeatedly grind and sift until all is passed through into fine mung bean flour (yielding 176g mung bean flour).
Watch out
Must use a dry grinder blender, and mung beans must be completely cooled, otherwise the ground powder will clump.
Place a sieve over a large bowl, add 176g mung bean flour, 50g almond flour, 75g icing sugar, and 1g salt, and sift all dry ingredients through. Use a wire whisk to mix them evenly until uniform in color.
Watch out
Dry flour must be thoroughly sieved and mixed evenly, otherwise icing sugar lumps will affect the cookie texture.
Slowly add 47g vegetable oil, mix first with a spatula, then rub and loosen with hands until there are no lumps, presenting a sand-like texture that forms a dry dough when pinched and loosens when pressed. Next, gradually add 18g water while mixing, rub with hands again to make it a slightly moist sand consistency that easily forms a dough when pinched and loosens when pressed.
Watch out
Water must be added gradually in small amounts
adding too much water will make the dough chewy and not loose when pressed
Take a 50g flower mooncake mold. Use a 1 tablespoon measuring spoon to scoop the loose mung bean mixture flat into the mold, press slightly firm, place a few almond pieces in the center, add another 1 tablespoon of mung bean mixture, and press slightly firm. Press firmly on the baking tray to imprint the pattern, release from the mold, and repeat to make 17 almond cookies.
Watch out
Pressing force should be even and firm during molding, otherwise the baked cookies will easily crumble.
Must use oven mitts when handling the freshly baked hot baking tray to avoid burns.
Place the baking tray with 17 arranged almond cookies into the preheated oven, bake at a low temperature of 140°C with top and bottom heat, no fan force, on the middle rack for 30 minutes. Once baked, leave them on the tray to cool completely and harden before touching or moving.
local_fire_department140°C for 30 minutesWatch out
Freshly baked cookies are very fragile and crumbly
they must cool and harden completely before handling
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