Monday, January 11, 2010

Putu Kacang Hijau/Luk Tau Paeng

These cookies can be found in many countries in South East Asia.  In Malaysia, the malays called them Putu Kacang Hijau or Kuih Koya and the cantonese will call it 'Luk Tau Paeng' - Luk Tau is Mung/Green Beans.  The Indonesian call them Kue Satru Kacang Ijo and i believe the Vietnamese has their version in Banh Dau Xanh.  When properly made these cookies are delicious and will melt when sucked in.  It will be a jaw-breaker if it is not done well.  These cookies are easy to make nowadays as roasted mung/green bean flour is readily available in most Asian stores.  If not available, it is too troublesome to make - the mung/green beans have to be soaked, husk removed, dried, roasted and ground fine. There are only 3 ingredients used and since these cookies do not require baking, i like to use superfine sugar instead of  confectioners' sugar cos most confectioners' sugar have constarch added to prevent caking.  Although, there is constarch present in confectioners sugar, it does not alter the taste of the cookies, so use it if you prefer.


1 lb cooked mung/green bean flour
1/2 lb superfine sugar(blend/process granulated sugar until very fine) or confectioners sugar
Enough water

Pour mung/green bean flour into a lined microwave safe bowl and microwave on high for 3 minutes, stirring after one minute - to dry out and further roast the flour.

Remove and let cool.

In a large mixing bowl, mix flour and sugar.

Add in water a little at a time and mix well.  As soon as the flour is all wet and forms bread crumb- like and a tiny piece can be formed into a ball.  It is ready to press into moulds.  Too much water, the cookie will be a jaw breaker.

Press dough into moulds and knock them out.

Leave on baking sheet and sun-dry.

Alternatively preheat the oven at 175f  and then turn the oven off.  Put the cookies in to bake until it is dried.

These sea shells and olive shaped moulds can be ordered online from


Mary said...

This is a really interesting cookie! I love the molds you are using. Might I ask if they are available in the U.S.?

Manju said...

i've never seen these! they're so pretty! i bet they're yummy

Claire said...


Looking forward to you getting ready for CNY so we can see your treats!

Also, there is no oil or shortening in this recipe?

lilyng said...


yes, i got this mould from Kamee in San Fransisco.

lilyng said...


yes, no oil or shortening, just flour, sugar and water.

Am going to try the chinese almond cookies, of which there are almond meal and fat and baked.

Cami said...

Beautifoul! Have a nice day! Cami from Hamburg

Little Corner of Mine said...

The flower mold is very pretty! Have you started your CNY baking yet? Or wait til Feb 1st?

lilyng said...


i have not actually started on the cookies, but have made prawn crackers.

Sweetiepie said...

sounds so easy to make!love it!

yours deliciously said...

Brings back sweet sweet memories of my childhood. Thank you..

Maya said...

Where do you get the mould? This is such a great recipe!!

lilyng said...


like i told mary, i got this mould from kamee in san fransisco

Dodol & Mochi said...

I'm planning to make these this time around for Chinese New Year! Thanks for sharing!


Anonymous said...

dear lily,
joe again, i am suprised that the baking time for the luk tau paeng is baked at so low temp (175F) and somemore that simple to shut the oven off after heating up the temp.
then i compare the almond macau cookie recipe, this is quite similar but with shortening, then this needs 300F with door ajar and 20 mins.
so does both of these gives the same texture of melt in the mouth?
i tried the almond macau cookie and i bake it as commented, but my cookie turns out hard and brown inside. what did i do wrongly? is temp setting too high? cuz when i tried another batch at lower temp at about 260 F, for 30- 40 mins, it is still the same.
What is the trick? should i really go to 175F? i have been doing this for two days without success.
would appreciate ur precious knowledge

lilyng said...


these cookies do not need any baking if there is enough sun heat to dry them. Instead of sun-drying you could use the lowest temp in your oven which is 175f. Leave the oven door ajar if you think your oven lowest is too hot and brown the cookies.

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