1 Star2 Stars3 Stars4 Stars5 Stars

If you want to support the channel please visit my Patreon:

Instagram: @EastMeetsKitchn
Twitter: @EastMeetsKitchn
Mooncake/Almond Cookie Molds: (USA)
Mooncake/Almond Cookie Molds: (UK)
Vegan Chinese Mooncakes Recipe:

Vegan Macau Almond Cookies

1 cup mung bean flour ()
1/2 cup almond flour ()
3/4 cup powdered sugar
6 tablespoons shortening or coconut oil
1 tablespoon water
2 tablespoons almond extract

Camera Equipment:

Canon 80D
Canon M50 (Vlogging Camera):
DJI Osmo Pocket:
Canon 10-18mm Lens:
Canon 50 mm F1.4:
Pixel 2:
Rode VideoMic:
Rode Wireless Lav:
Audio Technica Lav Microphone:
Blue Yeti Microphone:
Fovitec Bi-Color LED lights:
LED Lights:
Diva Supernova Ring Light:

DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support!
“We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.”

Similar Articles

14 thoughts on “MACAU – CHINESE ALMOND COOKIES | VEGAN (澳門杏仁餅)

  1. 2 questions: 1. Can I use almond milk in place of water? I’m thinking it will give it more of an almond flavor. 2. Can I use sweet potato flour?

    1. East Meets Kitchen thanks for the quick response because I want to make the cookies this week. I was going to replace the rice flour with sweet potato flour.

    2. So…almond milk doesn’t really have flavor…unless what you’re thinking is the Chinese Almond milk drink which is more like a sweetened beverage with almond extract added….— sure you can but most of the almond flavor will come from almond extract…even actually almonds don’t add that much flavor. For sweet potato starch – you can use it to dust the cookie dough balls but starch can’t substitute for the mung beans or almonds.

  2. Love to try this version of mold cookies. Seem like it would be a light cookies. Not too crazy about using shortening. Would peanut oil work in place of coconut oil?

    1. I’ve seen store versions use vegetable oil…I think if you’re ok playing around with it…for example shortening has a higher melting temperature than say butter so shape-wise the spread may shift (but you can also play around with how dry you want the cookie…in which case it would probably not spread at all😊. I don’t want to say it’s a light cookie – just a sandy, shorebread-esque cookie.

    1. What new style??!😋 Do you mean the photos??♥️♥️ Thank you so much!! It’s tricky – sometimes pretty photos are not the same as “tasty photos” and for videos, people usually prefer the latter…so it’s always a bit of a juggle.

    1. I used to eat the really dry and sandy ones…they were the generic ones at the grocery store and I LOVED them!!😊😊

Leave a Reply