Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat a pan over medium-low heat, pour in 200g peeled mung beans, stir-fry for about 15 minutes continuously until fragrant.
local_fire_departmentMedium-low heat for about 15 minutesWatch out
Stir continuously while roasting mung beans, otherwise uneven heating will cause local scorching.
Must wear oven mitts when taking hot baking trays from the oven to prevent severe burns.
Preheat oven to 150°C. Pour 20g almonds onto a baking tray, spread evenly, and bake in the middle rack for about 10 minutes until crispy and colored.
local_fire_departmentBake at 150°C for 10 minutesWatch out
Pay attention to the time while roasting almonds, otherwise excessive temperature will cause them to burn and turn bitter.
Pour the roasted peeled mung beans and baked almonds onto baking trays separately and let them cool completely in a ventilated area.
Watch out
Mung beans and almonds must be completely cooled before the next step, otherwise residual heat will melt the butter and ruin the texture.
When chopping nuts with a knife, curl your fingers inward like a claw to hold the almonds steady and avoid cuts.
Place the cooled almonds on a cutting board and chop them into small pieces with a kitchen knife, then put them in a bowl for later use.
Watch out
Chop almonds into uniform sizes
pieces that are too large will affect the compaction during molding
Scoop the cooled peeled mung beans into a grinder, cover tightly, and grind into very fine powder.
Watch out
Mung beans must be ground into extremely fine powder, otherwise the cookies will have a rough and brittle texture.
Prepare a large bowl with a sieve on top. Sift the ground mung beans, then sift 120g powdered sugar through, crushing lumps with a spoon. Finally, add 50g almond flour and mix evenly with a whisk.
Watch out
Stubborn lumps in powdered sugar must be completely crushed while sifting, otherwise the cookies will be locally over-sweet.
Add 65g very soft butter into the mixed powders, initially combine with a wooden spoon, then use both hands to rub and mix thoroughly until no butter lumps remain and the dough holds a firm shape when squeezed.
Watch out
Butter must be thoroughly kneaded until no lumps are visible, otherwise excess fat in localized areas will melt and deform during baking.
To make the almond cookies crunchier, add 2 tbsp water into the dough. Add 2 spoons first to check moisture, knead with both hands until damp and tightly cohesive.
Watch out
Add water in small amounts, too much water will make the dough sticky and unable to demold smoothly.
Prepare pink mooncake molds and scraper. Put a small amount of chopped almonds into the mold bottom, fill with dough, press tightly with a wooden spoon and fingers, scrape excess powder, then gently tap the mold to release the shaped cookies onto a parchment-lined tray.
Watch out
Must pack the powder tightly by pressing in layers
if not compacted enough, the almond cookies will shatter when demolding
Prepare a standard spring-loaded mooncake mold. Fill some powder into the mold and pack down, add chopped almonds in the middle, top with another layer of powder and press firmly. Finally, press the spring mold directly onto the baking tray, press the handle firmly a few times to release the molded cookies onto the tray.
Watch out
When using the spring mold, press the handle vertically all the way down, otherwise the cookies will have uneven thickness or blurred patterns.
When removing the baking tray from the oven after baking, always wear thick oven mitts to avoid severe burns from high heat.
Put the tray of shaped almond cookies into the preheated 150°C oven. Leave the oven door slightly open, and bake at low temperature for 25 minutes until crispy on the outside and crumbly inside with a rich aroma, then take out and cool.
local_fire_departmentBake at 150°C for 25 minutesWatch out
The oven door must be left slightly open during baking to release moisture, otherwise the cookies won't dry out properly.
Traditional Golden Crispy Peanut Cookies
Traditional Chinese Walnut Cookies
Traditional Crispy Chinese Walnut Cookies
Traditional Flaky Sweet Winter Melon Pastry (Lao Po Bing)
Traditional Guangzhou Chicken Biscuits Recipe
Traditional Hong Kong Handcrafted Chicken Biscuits