Preheat oven to 200°F/93°C.
Add mung bean flour, rice flour, and almond flour to a baking sheet lined with parchment paper. Place in oven to lightly toast the flours, stirring intermittently, for about 20 mins.
Remove from oven and let cool. Set aside.
In a large bowl, sift together the cooled mung bean flour, rice flour, almond flour, with the icing sugar.
In a separate bowl, cream together the softened butter and coconut oil with a fork. Add in the almond extract.
Add the butter mixture into the flour mixture, and gently mix until it resembles coarse breadcrumbs. Spritz the mixture with some water.
Gather a small bit of the flour mixture in your hands and clump it together -- if it holds together, then it’s ready. If it’s too crumbly, add a little spritz of water to it until the mixture can be formed into a clump.
Preheat oven to 300°F/149°C.
Fill mooncake mold with a large heaped tablespoon of mixture. Gently pat down mixture.
Invert the mooncake mold, press down firmly on the plunger to imprint the shape.
Release the cookie onto a lined baking sheet. Repeat with the remaining dough.
If using a wooden mooncake mold, place the mixture firmly into the mold, invert and bang it out onto the baking sheet. Repeat with the remaining dough.
Bake for 30-35 minutes at 300°F/149°C until slightly browned and smells aromatic.
Let cookies cool completely and store in an airtight container for up to 1 month.