Vietnamese · Dessert
Mung Bean Shortbread Cookies
A Vietnamese tea-time classic, these bánh đậu xanh nướng style shortbread cookies are built from toasted mung bean flour and ghee, pressed into thick ridged rounds and baked until pale gold. The crumb is dense, sandy and faintly nutty, with coconut milk rounding out the richness and a light egg wash giving the tops a soft sheen.
$0
15 minsPrep
17 minsCook
52 minsTotal
MediumLevel
Nutrition per serving
221Calories
2.7gProtein
13.5gFat
22.4gCarbs
10.3gSugar
0.5gFiber
198mgSodium
82mgChol
8.2gSat Fat
41mgPotassium
10mgCalcium
0.9mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Saigon Lager
local
Vietnamese Iced Coffee
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Toast the chickpea-gram-flour-substituted mung bean flour base lightly in a dry pan for 2 minutes until fragrant, then cool completely.
2
Sift the mung bean flour (chickpea-gram-flour) together with the all-purpose flour and salt into a bowl.
3
In a separate bowl, cream the softened ghee with the sugar until pale and slightly fluffy, about 2 minutes by hand.
4
Add the coconut milk to the ghee mixture and beat until fully incorporated.
5
Fold the sifted flours into the wet mixture in two additions, mixing just until a soft, slightly crumbly dough forms.
6
Press the dough together, wrap, and chill for 20 minutes to firm up for shaping.
7
Divide the dough into 4 equal portions (about 23g each) and press each into a traditional round mooncake-style mould or shape by hand into a thick disc with ridged edges using a fork.
8
Arrange the shaped cookies on a lined baking sheet, spaced apart.
9
Brush the tops lightly with the beaten egg yolk for a golden sheen.
10
Bake in a preheated oven at 160°C (320°F) for 16-18 minutes until the edges are just set and the tops are pale golden.
11
Cool the cookies on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving; they firm up and turn properly shortbread-crumbly as they cool.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2g2g Chickpea Gram Flour
- 30g30g All Purpose Flour, sifted
- 22g22g Ghee, softened
- 20g20g Sugar White, fine
- 10g10g Egg Yolk, beaten, for egg wash
- 8g8g Coconut Milk
- 1g1g Salt
