Check out http://www.roseskitchenette.com, rose has published recipe for Kuih Koah on her website. There is no need to cook after the cookie is pressed into the mould and knock out. To press into mould, grab the “sandy” dough in your hand to make them stick together, then pressed into the mould firmly, scrap off the excess by running a flat spatula on the mould. Then place face down with the other end touching a surface, firmly, and gently give the mould a ‘whack’ to loosen the pressed cookie. The mung bean is already cooked so no cooking is necessary, however my grandma steam this cookie briefly then dried under the sun, this seemed to make the cookie fluffy, hold their shape together better and the drying process make them last many days. She made the best cookie, her cookie is not hard at all but melt in your mouth, the sweetness is just right, not too sweet, unlike the store bough ones which is very hard and too sweet. Needless to say she cookie never last long and they are a favourite amoung our relatives! Note: you must make sute the steam is not too wet, e.g make sure they have enough distance from the water surface, and using a bamboo steamer lined with muslin cloth, do not use stainless steel, the later collects water and would ruin your cookie. Steaming is optional. Many people make their cookie without steaming, may be this is grandma’s secret?

Another cookie you cold try with some of the cookie mould from http://www.houseonthehill.net is ‘kuih bangkit’. Google kuih bangkit and you will find this recipe. For kuih bangkt use small wooden cookie mould with a rounded shape. Otherwise just use a flower shape cookie cutter. Kuih bangkit is using tapioca flour and coconut milk, they puff up just a little and when made correctly, they literally melt in your mouth. My personal preferance is must use tapioca flour, do not use sago flour, as sago flour will taste flourly. I am yet to try the other recipe in the German variation.

Happy experimenting.

My favourite cookie of Chinese New Year in Malaysia is “kuih kapit” – this is a very thin cookie made from a thin batter clamped in between 2 hot iron moulds and then baked over a open coal fire – they are heavenly! I searched and I have not been able to find this mould. Then I try to look for machine than can make this and I am not successful yet. One of these days I planned to try using a cut out metal sheet/plastic sheet (if they can wistand the heat) to spread a thin batter onto a cookie sheet – like the way you make cigarette cookie…But I want to have a little design on the surface, I have been walking around shops to get ideas.. if some one has tried this please kindly let me know. It would be nice if they make silicon sheet that has embossed surface…perhaps I will made a suggestion.

4C all purpose flour
1 3/4C Sifted icing sugar

3/4C lard

1. Roast the flour in a wok until beige (darker if you wanted the flavor to be more dominent)-cool slightly. Add icing sugar

2. Knead in lard

3. Mould, unmould…

Apprently that is it, no baking needed since the flour is cooked already.

Check out this website. It has recipes to use with wooden cookie molds. I’ve just been introduced to these antique molds and am now obsessed with collecting them. In my on-line search this morning, I came across this website. Hope it helps! Good luck with the recipes.