Vietnamese · Dessert
Mung Bean Shortbread Cookies
A lightened riff on Vietnamese mung bean shortbread, this engineered version swaps the traditional heavy mung bean paste and butter for toasted chickpea and rice flours bound with pureed low-fat cottage cheese and a touch of coconut oil, keeping the sandy, crumbly bite while cutting the calorie load sharply.
$0
15 minsPrep
15 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
191Calories
4.9gProtein
7.7gFat
26.4gCarbs
7.9gSugar
2.6gFiber
238mgSodium
1mgChol
5.9gSat Fat
166mgPotassium
19mgCalcium
1.1mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
German Wheat Beer (Hefeweizen)
local
Vietnamese Iced Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Toast the rice flour and chickpea (mung-bean style) flour in a dry pan over low heat for 3 minutes, stirring constantly, until lightly golden and fragrant, then let cool.
2
In a bowl, whisk the pureed low-fat cottage cheese, melted coconut oil, sugar, coconut milk and vanilla extract until smooth and glossy.
3
Sift the cooled toasted flours, cocoa powder and salt into the wet mixture and fold together until a soft, slightly sticky dough forms; do not overmix.
4
Chill the dough for 20 minutes so it firms up enough to shape without spreading too much in the oven.
5
Preheat the oven to 160C (320F). Divide the dough into 2 equal portions and press each into a round disc about 1.5cm thick directly onto a lined baking sheet.
6
Bake for 14-16 minutes until the edges are set and lightly golden but the centre still looks slightly soft; the cookies firm up as they cool.
7
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g chickpea gram flour
- 1.1 oz30g toasted rice flour
- 0.7 oz20g pureed smooth cottage cheese lowfat
- 0.4 oz10g melted coconut oil
- 0.4 oz12g sugar white
- 0.2 oz6g cocoa powder
- 0.4 oz10g coconut milk
- 0 oz1g salt
- 0.1 oz2g vanilla extract
