Corner Café

February 2, 2008

Cantonese Almond Crumbles 杏仁餅

Filed under: Biscuits & Slices — SeaDragon @ 3:08 pm
Tags: , , ,
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Makes approx. 34 pieces, using 5cm diameter x 1 1/4cm deep plastic moulds

[Ingredients]
60g whole almonds, with brown skin attached *
250g premixed ground mung beans, from ready-packed packet available at Asian or Chinese groceries (see picture below)
150g icing sugar
60g almond meal (ground almond)
125g lard or shortening, softened at room temperature
25ml water, adjust as necessary
1/2 teaspoon almond essence (optional)

* As I decided to make these crumbles on the spur of the moment (after the discussions about this snack at Gina’s Kitchen Capers forum), I only had flaked almonds at home, so I used them in place of the whole almonds with skin attached.

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Packaging of the premixed ground mung beans (finely ground mung beans mixed with some rice flour), do not confuse with mung bean starch (hoen kwee flour).
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[Preparation]
1. Preheat oven to 150°C. Put the whole almonds in a plastic bag and pound into small pieces using a rolling pin. Alternatively chop roughly or blend roughly in a food processor.
2. Mix the ground mung beans, sugar and almond meal in a large mixing bowl. Add lard and rub in using your fingertips until the mixture resembles breadcrumbs. Add pounded almonds and stir in. Gradually add just enough water (mixed beforehand with almond essence if using) and rub in until the mixture just manages to clump together when you squeeze together in your palm.
3. Spoon the mixture into the mould and press gently until the mixture is just compacted in the mould (you may need a few tries to get it right to the desired consistency). Level the edges with a knife and knock gently out from the mould and place on a baking tray. If the mixture breaks apart when it is knocked out from the mould, then press it in a little harder the next time.
4. Bake for about 30-45 minutes with the oven door slightly ajar. When dried, remove gently from the tray and place on wire rack to cool.
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The crumbles freshly out of the oven.

Texture: Light, crumbly & melt-in-the-mouth
Consume: Best within a week
Storage: Airtight container at room temperature
Recipe Reference: ‘中式杏仁餅’ recipe originally posted in Chinese at Leisure-Cat

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15 Comments »

  1. seadragon

    now i know what to do with the bag of green pea flour that i bought. i wanted to make Kuih Koleh with it but is wondering if i had purchased the correct flour.

    Comment by lily ng — May 6, 2008 @ 7:39 am | Reply

  2. Lily,
    Oh, I’ve never heard of Kuih Koleh before? Is it something like the green pea koh (shaped like Kuih Bangkit) served during Chinese New Year?

    Comment by SeaDragon — May 7, 2008 @ 9:58 pm | Reply

  3. sd

    my apologies for not coming back to this comment. kuih koleh is a malay pudding. cook the grean bean flour with coconut milk and sugar like you would for custard and let it set in the fridge. there is a topping with is called ‘tahi kelapa’ not a very nice name – it is very thick coconut milk, fried until it becomes oil and the residue is used for topping of this kuih.

    i had meant to ask you where did you get these lovely moulds

    Comment by lily ng — January 12, 2009 @ 7:20 am | Reply

    • Lily,
      Thanks for enlighten me about this kuih, now another new kuih for me to look out for.

      Haha, as for the mould, you forgot you asked me at HCC too earlier. I bought it here but it was the last one in the shop, so was very lucky to get it although it was just a plastic one.

      Comment by SeaDragon — January 15, 2009 @ 9:16 am | Reply

  4. Hi, seadragon

    Believe or not ? I quickly grab a pc. of almond crumble that my friend got me from Macau while reading this post ^_^ Yummy Yummy !

    One suggestion – since you made salted eggs, you can try to add a tiny pc. of egg yolk in the middle of crumble. That’s my favorite 鉅記蛋黃杏仁餅, I’ve been hooked ever since

    Comment by chumpman — March 23, 2009 @ 4:07 pm | Reply

    • chumpman,
      Thanks for the tip, may try that next time when I make salted eggs again.

      Comment by SeaDragon — March 24, 2009 @ 7:51 pm | Reply

  5. hi seadragon,

    I made these cookies today. very crunchy with bits of almonds which i like but is there a way I can enhance the almond taste ? I use 1 1/2 tsp of almond extract already. I have some almond paste in my freezer . do you think I can use that and if I do, do I need to reduce the amount of mung bean flour ? thank you .

    diane

    Comment by diane — October 20, 2009 @ 10:30 am | Reply

    • Wow, you’re kidding? I found almond extract very strong, 1 1/2 tsp would be too much in my opinion. Maybe there’s something wrong with your bottle of almond extract? Can’t advice on almond paste, as I have never used it before.

      Comment by SeaDragon — October 24, 2009 @ 7:41 am | Reply

  6. I just made these!! They were great! Thank you for the recipe, i love your blog!! It’s the blog I turn to first when I want to make Asian sweets. =)

    Comment by kk — March 2, 2010 @ 1:39 pm | Reply

  7. HI I can’t find this mung bean flour in our Chinese store, they only have mung bean starch. Can I ground the mung beans myself and what would be the proportion to rice flour with the ground mung beans?

    Comment by pilihp22 — April 6, 2010 @ 1:26 pm | Reply

    • Hmm, it is not as simple as that as the flour is already cooked if I’m not mistaken. It would be very hard to make it yourself, and I don’t have the proportion of the mix.

      Comment by SeaDragon — April 10, 2010 @ 4:07 pm | Reply

  8. I love these crumbly cookies!! I am making a Facebook album of things I love. May I use the picture? I can put a link to your page. Thanks.

    Comment by Ada — April 12, 2012 @ 8:10 am | Reply

    • Yes, as long as you put a link back here.

      Comment by SeaDragon — April 12, 2012 @ 8:07 pm | Reply

      • Sure I will. Thanks!

        Comment by Ada — April 13, 2012 @ 1:01 am | Reply


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