Coin biscuit Recipe | Mutta Biscuit Recipe | Drop biscuit recipe | Bakery Style Beans Biscuit Recipe With And Without Oven

 

Beans biscuits recipe with detailed photos and video.

Beans Biscuit or coin biscuit is a sweet version of Indian bakery biscuits. Coin biscuits are so popular in Kerala that you can find it in small bakeries also. We call mutta biscuit in Kerala where mutta stands for eggs in Malayalam.  

These tiny crunchy and aromatic biscuits are so easy to make. Just like any other biscuit recipes, this biscuit also needs egg, sugar and maida as its main ingredients.

Beans biscuits and other names

Drop biscuits 

Coin biscuit

Mutta biscuit

Beans biscuits - About

Beans biscuit is a popular bakery style biscuit from India. This is a  cute and tiny bakery style biscuit with rich egg flavor. Its main ingredients are egg, sugar, maida and essence. You can find several types of beans biscuits in India. In today's recipe I am sharing the most popular and traditional yellow colored coin biscuit recipe. In bakeries, food color is used to achieve the color. If you don't prefer yellow color, use a pinch of turmeric. The consistency of the batter determines the crunchiness of beans biscuits. 

Coin biscuits - In oven

Coin biscuits or drop biscuits are normally made in bakeries in huge quantities in large ovens. Small quantities of coin biscuits can be made in the OTG oven also. Drop biscuits normally take eight to ten minutes of baking time at 170 degree delicious. The baking time and temperature depends on the size and thickness of the biscuits. But keep an eye on it, and take the baked biscuits as soon as the sides attains a light golden brown color. Otherwise the biscuits will have a cake like soft texture.

Coin biscuits - On Stove

Another option for making the coin biscuit is on stove top. Just drop the batter over a non-stick pan lined with parchment paper and cook over low flame. No preheating is required. 

Coin biscuits in oven v/s Coin biscuits on stove

For baked goods, always the best and perfect option will be an OTG oven. It gives the best taste, texture and aroma. Still, if you don't have an OTG oven, you can definitely use some alternative methods like baking in cooker, or the stove method. In this post also, I have shared the stove top method. But there is one drawback, the biscuits in the center of the pan will cook faster than the biscuits at the edge. You can overcome this problem either by dropping the larger/thicker at the center and smaller/thinner at the edges or just keep the pan on a dosa griddle to get uniform temperature.

Egg drop biscuits - expert tips

1. Consistency of the batter is very important for making egg drop biscuit. If the batter is thin, the biscuits will never turn crisp and it will attain a cake like consistency.
2. The amount of flour may vary depending on the liquid content of the eggs. If using larger eggs, you may need one or two tablespoons of extra flour.
3. While dropping the biscuits on the baking tray or pour equal amounts at equal distances or we can say all the biscuits should be in equal and uniform size and thickness. 
4. Do remember to bake the biscuits till its edges turn light brown color.

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Coin biscuit Recipe | Muttu Biscuit Recipe | Drop biscuit recipe | Bakery Style Beans biscuit recipe

Coin shaped bakery biscuits

Preparation time:5 minutes | Cooking time: 10 minutes | Total time: 15 minutes

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Ingredients

• 2 medium eggs at room temperature
• 1 cup powdered sugar (150 gm)
• 1 teaspoon ghee / oil / melted butter
• 1 cup maida (150 gm)
• Less than 1/2 teaspoon baking powder
• 1/2 teaspoon pineapple essence
• Salt, a pinch
• Yellow food color as needed / turmeric powder a pinch (optional)

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How to Make Beans biscuit - Video

Beans biscuit recipe with step by step photos

Step 1: Mixing

1. Break the eggs in a bowl. The egg should be at room temperature.
   
   
   
2. Add 1 cup of powdered sugar.
   
   
   
3. Mix well using a fork or hand whisk till the sugar dissolve fully.
   
   
   
4. Add a pinch of salt to balance the taste.
   
   
   
5. Put food color or a turmeric powder, a pinch. The flavor and taste of turmeric powder should never overwhelm other ingredients.
   
   
   
   
   
   
   
6. Mix well and add more color if required. If you don't prefer food color, then you can completely avoid. Add ghee and pineapple essence.
   
   
   
7. Mix again. Further add 1 cup maida or all purpose flour. 
   
   
   
8. Mix well and check the consistency of batter. If it is thick and not in dropping consistency, pour room temperature milk as required.
   
   
   
9. Mix again. The batter should not be too thin or in runny, but should have a ribbon like consistency.
   
   
   

Step 2 : Piping and baking

1. Transfer the entire batter into a piping bag.
   
   
   
2. Then pipe into small and uniform sized coins on a baking tray lined with parchment paper.
   
   
   
3. Bake for eight to ten minutes or until the sides of the biscuits turn light brown in color.
   
   
   
4. The biscuits will be soft after baking. As soon as it comes to room temperature, it will turn crisp.
   
   
   

Stove method

1. Pipe the batter in a pan lined with parchment paper. 
   
   
   
2. Cover with a lid and keep the flame low till the biscuits attain a light brown color at the edges.
   
   
   
3. Switch off the flame and let the biscuits come to room temperature. For more information, please refer coin biscuits on stove top in the intro section.
   
   
   
4. Enjoy.
   
   
   

Happy cooking

Anju