Chickpeas cookies (马豆酥)

Chickpeas cookies (马豆酥)

Updated post on 9-1-2017

Since I have a kuih bangkit mould, I am thinking of using it for the moulding. It works well and  I have append recipe 2 in red. Instead of free shaping, you can just mix the flour until it is in crumble form and use the mould for shaping.

Chickpeas cookies (马豆酥)

This moulded version has the same melt in the mouth texture like kuih koya aka lek tao ko. It is sandy and will break when pressed with the tongue.

Chickpeas cookies (马豆酥)

INTRODUCTION

Nowadays, friends are very wary of eating green peas as it is rumoured and also have been circulated in Facebook that those peas was dyed into green colour.

Chickpeas cookies (马豆酥)

To a certain extent I can confirm that such peas was dye because i have ever baked the green peas from the freezer and they became brownish due to oxidization like what you saw in the picture below..

Chickpeas cookies (马豆酥)

It is certainly  not my intention to scare readers or spread rumours.. Not all green peas sold are bright dark green colour, there are some that I purchased are of the colour above and that is the colour of green peas that I have baked before. I hope this also answer some of the member of Facebook Group who are disappointed with the yellowish green peas cookies. A word of consolation, it may be healthier than the bright green peas.

Chickpeas cookies (马豆酥)

Because of friends’ phobia, that sparked the idea of designing this chickpea cookies which I think will be a good alternative to green pea cookies.I love chickpeas since young. Usually, it was steamed and sold in front of the cinema when young. Locally we called it kacang putih . I think some called it Kacang Kuda.  It is not white but yellowish but I am unsure why it was called as “white peas” in Malay. In Mandarin, there are many names like 鹰嘴豆 or 马豆。

Chickpeas cookies (马豆酥)

I do not think there is any similar recipes in the internet except Western recipes. I have tried to design the recipe from steamed chickpeas like we used to eat as a snack during middle of 2015 but it was not a successful attempt. It was too moist and the cookies were rather hard and definitely not the type of cookies that Asian readers are looking for. Asian cookies and western cookies are rather different in terms of shape and texture and I have halted the development of the recipe until I saw some roasted chickpeas being sold in one of the Chinese shops last week.

Chickpeas cookies (马豆酥)

The peas are delicious, very crispy and I know it is an ideal ingredient for making cookies. I have seen another type of deep fried chickpeas being sold in local provision shops. That can be used too. I am sure brands like Camel also have such type of chickpeas snacks. What is required is a crispy chickpea snack.

Chickpeas cookies (马豆酥)

I am extremely pleased with the outcome of this adventure. It literally melts in the mouth , you need extremely careful handling as it is very fragile especially when hot. It’s texture is like my green pea cookies or peanut cookies but with aroma of chickpeas. On the second day of my first preparation, I prepared another batch and therefore I have prepared 500 grams of chickpeas altogether. My rationale is since all family members like the cookies, this will be one of my cookies to be given to relatives as New Year gifts.

Chickpeas cookies (马豆酥)


WHAT IS REQUIRED

Servings: Prepare about 2 small Chinese New Year bottles of cookies

Chickpeas cookies (马豆酥)

Recipe 1 – free form shaping 

  • 300 grams of roasted or deep fried chickpeas snack
  • 150 grams of plain flour
  • 180-200 grams of peanut oil or other cooking oil or butter
  • 130 grams of icing sugar
  • 50 grams of corn starch or potatoes starch

Recipe 2 – Moulded version 

  • 300 grams of roasted or deep fried chickpeas snack 
  • 150 grams of plain flour
  • 150 grams of cold butter 
  • 130 grams of icing sugar
  • 50 grams of corn starch or potatoes starch

Chickpeas cookies (马豆酥)


STEPS OF PREPARATION

  • Pre-heat the oven to 170 degree Celsius.

Chickpeas cookies (马豆酥)

  • In a food processor, blend the chickpeas until as fine as you can. Sift the blended chickpeas powder to a bowl of icing sugar, corn starch and plain flour. Add the cooking oil or peanut oil gradually, use hand to lightly mixed until it forms a pliable dough. Transfer out to a lightly floured surface. (Note: you may or may not need all the oil. As long as you can mould the dough, you can stop adding the oil. If it is too dry, add until the dough is manageable)

Chickpeas cookies (马豆酥)

  • Roll out flat and use some cutters to cut into your desired shapes. Gather the sides and perform the same until all the dough are divided. If you wish, you can egg wash the cookies.

  • Bake in the pre-heated oven of 170 degree Celsius for about 15-20 minutes or until your desired colour tone. Your cookies will be rather fragile when hot. Let it rest in the baking tray for 5-10 minutes before transfer to a rack for complete cooling. Once completely cooled, store in an air tight of container.

Chickpeas cookies (马豆酥)

Chickpeas cookies (马豆酥)

  • For moulded version, after blending of chickpea becoming powder, add all other ingredients in a food processor and blend until it resemble crumble form. Take some dough and pressed hard against the mould. Lightly knock to dislodge the cookies from the mould . Bake in the pre-heated oven of 120 degree Celsius for 15 minutes. Cool completely before storing in an air tight container

Chickpeas cookies (马豆酥)


CONCLUSION

This will be my last new cookies recipe this year . See you next year on new year cookies recipe. On and off, there will still be Chinese New Year related recipes. If you like chickpeas like me, do give it a try. Whether it is delicious and aromatic or not will very much depends on the original chickpeas snack that you have acquired. Eat a few pieces before you start the preparation. If you do not like the chickpeas, don’t proceed with the baking.

Chickpeas cookies (马豆酥)

Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at http://www.guaishushu1.com.

Chickpeas cookies (马豆酥)


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Chickpeas cookies (马豆酥)

Chickpeas cookies (马豆酥)

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Chickpeas cookies (马豆酥)

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Chickpeas cookies (马豆酥)

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