Toong Mai Cookies

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4.5 (20)

By Daphne Kauahi’ilani Jenkins

These cookies from nutrient writer Daphne Kauahi’ilani Jenkins remix chunks of crunchy toong mai, a Hawaii-based Chinese puffed atom treat, into a golden, buttery cooky with roasted, salted peanuts and crystallized ginger. Traditional toong mai is simply a toothsome operation of puffed mochi rice, peanuts and ginger pressed together, bonded with a sweetener syrup and sliced into “puff atom cakes.”

Jenkins prefers utilizing Virginia peanuts, a assortment known for its jumbo size.

Your output whitethorn alteration depending connected the size of the pieces of crumbled toong mai.

Ingredients

measuring cup

Servings: 20 (makes 20 cookies)

1 1/4 cups (157 grams) all-purpose flour
1/2 cupful (70 grams) atom flour (see Where to buy)
1 spoon baking powder
1/2 spoon good salt
1/2 spoon crushed ginger
2 1/2 cups (140 grams) crumbled toong mai, nary larger than 1/2-inch pieces (see Where to buy)
1/2 cupful (70 grams) roasted, salted peanuts, preferably Virginia (see headnote)
3 tablespoons minced crystallized ginger
8 tablespoons (1 stick/113 grams) unsalted butter, softened
2/3 cupful (133 grams) granulated sugar
1/2 cupful (110 grams) packed airy oregon acheronian brownish sugar
1 ample egg
1 tablespoonful saccharine fermented atom (see Where to buy)
Flaky oversea salt, for sprinkling (optional)

Nutritional Facts

Per cookie

Calories
192
Fat
7 g
Saturated Fat
3 g
Carbohydrates
30 g
Sodium
90 mg
Cholesterol
22 mg
Protein
3 g
Fiber
2 g
Sugar
18 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Daphne Kauahi’ilani Jenkins.

Tested by Aaron Hutcherson and Becky Krystal.

Published December 4, 2023

Updated March 17, 2026