Rose’s Kitchen

Kueh Koya (Green Bean Cookies)

Kueh KoyaKueh Koya Moulds


500g green beans flour

200g icing sugar

3 screwpine leaves

water (about 1/2 cup)


1.  In a dry wok, stir-fry the green beans flour and pandan leaves on  low heat till fragrant.

2.  Sift the flour and remove the pandan leaves.  Leave to cool.

3.  Mix flour and icing sugar in a big mixing bowl.  Sprinkle with water, a little at a time and carefully mix with the flour mixture.  (Do not add too much water or the mixture will be very sticky).  Mixture should resemble fine breadcrumbs and should be able to hold its shape when pressed into a lump.

4.  Fill a wooden kueh koya mould with a handful of crumbly bean mixture.  Press mixture into moulds till firm and compact or the imprint will not be nice.  Level and scrape off excess mixture with a scraper.

5.  Dislodge biscuits by tapping the mould gently.  Arrange on an ungreased tray and dry in the sun for a few days until firm and dry.  Alternatively, bake in an oven at 120 deg C till dry.

February 14, 2007 - Posted by | Cookies


  1. why this green bean flour has to stir fry in wok but GREEN BEAN ALMOND COOKIES no need? Green bean flour has to stir fry for how long?

    Comment by wei fun | December 10, 2007 | Reply

  2. Could you convert your measurements into cups and ounces? TQ

    Comment by AhMoy | January 20, 2008 | Reply

  3. Hi Rose

    I am gluten intolerance and is looking for receipe for bread and cookies. I saw yr receepe for green bean cookie. Pls adv where/how/what green bean flour is? The cookie has to be dried in the sun for a few days- pls adv how many days, must it be under the sun or just in the house at room temperature? Secondly do you have kueh banjit receipe?

    Tks & rgds

    Comment by Nancy | February 18, 2008 | Reply

    • Hi Nancy, Green bean flour is the same as Mung Bean flour. If you can’t find this you can make it at home.

      You will need:
      2 ccups mung beans (either whole or peeled and split, or a mix)

      Coffee grinder or high-power blender

      Roasting the beans
      Preheat oven to 204 degrees Celcius.
      Spread beans evenly on baking sheet. Place in oven and roast for 20 minutes until golden, stirring every 5 minutes to prevent burning.
      Remove from oven and cool completely.
      In a coffee grinder or high power blender, grind beans in batches. (Say half a cup at a time)
      Grind/blend for approx 30 seconds, shaking beans in grinder to evenly mix.
      Once your beans are ground to a fine powder, transfer to a large bowl, and grind the next batch.
      When you’ve finished, allow the flour to cool and then store in an airtight container in a cool place.

      Comment by Bobi | September 22, 2010 | Reply

  4. Hi Rose,

    I’ve been looking for this recipe for a long time. thank you for sharing.

    Comment by Siew | October 25, 2008 | Reply

  5. Hi,

    thanks for sharing this lovely recipe… I was wondering if you know how to make red bean cookies similar to this but with red bean instead of green bean?

    Comment by Gaye | December 29, 2008 | Reply

  6. Neat post, Hope to visit soon.

    Comment by Sleeriaeretty | May 21, 2009 | Reply

  7. Dear Rose, what is green bean flour? where can i buy it and what is the brand name.

    Comment by Miss Lee | July 10, 2009 | Reply

  8. Hi Rose,

    Do you know the history of this Kueh Koya?

    Thank you.

    Best Regards,

    Comment by Jessie | August 18, 2009 | Reply

  9. Thanks, Rose.

    My grandma makes lots of kuih every Chinese New Year and I have to help!
    She steamed kuih koya first then baked in the sun till they are dry. She call this ko-w-ah kuih.

    I think this makes her kuih koya “sang” (fluffy with a bite, not rock hard like the commercial variety)
    and she uses only green bean flour – she dry roast the green mung bean in a work on low heat, then send them to the flour mill in town to get grind up. She also mixes her sugar paste – it is a secret – I do not know how she did it – perhaps she mixes castor suger and a little sugar and work on it until they are like icing sugar paste? but her powdery paste is very fine texture, is quite dry and smells wondeful and it keeps for years – I am not able to find the name for this – years later I learn French cuisine and I have not come across this – this is unlike the wet icing sugar spread that we use to spread over cake. This sugar is all that she uses to mix into the green bean flour – I do not recall she add water to the mixture.

    My grandma is a genious cook – her food is wonderfully delicious and she never did small batches – she has to make for all our relatives ! too bad I was too young to note her recipe.

    I am very happy to have found your site!! I am delirious with so many wonderful memories.
    Thank you very, very much, and wish you in good health.


    Comment by Anonymous | September 1, 2009 | Reply

  10. Dear Rose

    Thank you for posting your recipe on Keuh Koya. I have been looking high and low for this recipe.

    I do not have an oven at home. Can I use the bread toaster to bake it? My oven toaster does not come with a knob for temperature adjustment, can I just heat up the oven toaster before putting in the kueh koya and how long does I need to bake it? Looking forward to your urgent reply.

    Comment by Eunice | February 1, 2010 | Reply

  11. Hello Rose, thanks for leaving your recipe. I’m from New Zealand and buy chinese almond cakes from the store and love them. They look like your ones, with the dough a sandy texture that melts in the mouth. Delicious! However, I can’t find a good recipe anywhere! I know they are made from mung bean flour, sugar, ground almonds, shortening (solid vegetable oil) and I think they also have ground peanuts in them? Do you have any idea what this recipe would be, the amounts etc?

    And congratulations on beating that cancer!

    Kind regards, Bobi

    Comment by Bobi | September 22, 2010 | Reply

  12. Hello Rose, just like Bobi, I wish to thank you for your generosity in sharing this recipe with us. I will definitely try this receipe. Will give you my comments once I have tried this recipe. I know it will turn out great. Cheers and god bless. Liz

    Comment by Elizabeth Lim | October 8, 2010 | Reply

  13. Just like you Rose, I am also a cancer survivor (since 1999).

    Do take good care of yourself. Thank you once again.

    Comment by Elizabeth Lim | October 8, 2010 | Reply

  14. terima kasih resepnya.
    saya dari indonesia boleh minta resep -resep yang lain yang berhubungan dengan kacang hijau
    terima kasih.

    Comment by abu dzaky | April 12, 2011 | Reply

  15. Where can I get these moulds? Yours produce vintage designs but from the photo, they don’t look antique.

    Comment by Goh Eck Kheng | November 12, 2011 | Reply

  16. Thank You for the lovely receipe.,I’ve been looking for for this receipe for a long time..I really appreciate it..TyTyTyou.

    Comment by Anonymous | January 19, 2013 | Reply

  17. […] Source: Kueh Koya (Green Bean Cookies) « Rose’s Kitchen […]

    Pingback by Kueh Koya (Green Bean Cookies) « Rose’s Kitchen | ibakeicookieat | February 3, 2016 | Reply

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