Chinese New Year Mini Peanut Puffs aka Kok Chai


Good evening, dear friends

Peanut puffs or Kok Chai in Cantonese are a great favourite CNY treat and a must have for those that love it. However, those that are sold for CNY are very expensive (they cost about US$5 for a small container of approximately 20 puffs. πŸ™„

Mini Peanut Puffs/Kok Chai

Pastry Ingredients –

450 gm flour
110 gm rice flour (this will make the skin more crispy)
130 gm margarine
60 gm peanut oil (or margarine)
130 ml cold water
1 large egg, lightly beaten

1) Mix the flour and margarine/oil until like breadcrumbs
2) Add the egg, mix lightly and then add in the water.
3) Give the dough a good knead for about 3 minutes and set aside for at least 1/2 an hour.

Peanut Filling Ingredients

200 gm roasted peanuts, skinned and coarsely blended
4 tbsp roasted sesame seeds
60 gm brown sugar
60 gm white sugar
50 ml peanut oil

– just mix all the ingredients together. The oil is to hold the filling together, making it easier to fill the pastry.

To make the puffs :-

1) Tear off a piece of dough and knead into a ball about 1 1/2 cm to 2 cm in diameter.

2) Use a small rolling pin to flatten the dough to a thickness of at least 3mm.

3) Using your thumbs and forefingers of both hands, work on making the circle of dough thinner, from the centre to the edges.

4) It is very important to leave the edges double the thickness of the rest of the dough because you need that to seal and crimp the edges together.

5) Put in a teaspoon of peanut filling right onto the centre of pece dough, making sure that none touches the edges as this will prevent the edges from sealing properly.

6) Fold dough into half, press the edges firmly together to seal in the filling, and crimp into a wavy pattern.

7) Deep fry in oil over medium heat (not high as this will cook the puffs too fast and burn the skin) until golden brown.Β  Be sure to keep stirring the puffs gently to prevent them from dropping to the bottom of the wok and burning.

8) Cool completely before storing in an airtight container.

Hope you like these peanut puffs! πŸ˜€

P.S: Another point that I want to make is that usually some recipes for these peanut puffs require that we roll the dough out and then cut out circles to make the puffs. But from my experience, by the time we seal and crimp the edges, the edges are too thin and will break open when we fry them.


6 Responses so far »

  1. 1

    sweetrosie said,

    Thank you for the yummy recipes choesf – just brilliant πŸ™‚ You did the pastry on both snacks so beautifully – lovely crimps and twists πŸ™‚

    I will have to make the peanut snacks so choesf, I buy RAW unsalted peanuts right? and then roast them myself? Or do I get the ones still in the shells? and shell and roast those?

    Next you will have to share a Chinese egg custard tart with us?

    Thank you dear. I hope you are all having a perfect week.


  2. 2

    happyhomemaker88 said,

    You are very welcome, my dear sweetrosie. Thank you for your lovely comments. πŸ˜€

    The raw peanuts are those with just the skin on, and I dry roasted them (without any oil) in a pan over medium low heat until they are aromatic and dark golden in colour.

    My youngest son had an ingenious idea – since it took us so long to remove the skins with our fingers, he used the bottom of a plastic cup to rub against the roasted peanuts and the skins came off much faster and easier. It took him just 15 minutes to finish this task as compared to an hour with using our fingers. πŸ˜‰

    Unfortunately, I have not made the Chinese egg custard tarts before…..but I have a recipe some where that looks good…and I will try to post it here later.

    Good night!

    With love and hugs,

    choesf πŸ˜€


  3. 3

    yen1908 said,

    Hi choesf

    Wow, what lovely peanut puffs that you made! that’s my favourite!:}
    If time permits, will try out this recipe.

    Thanks for sharing!

    Gong Xi Fa Choy!


  4. 4

    happyhomemaker88 said,

    Gong Xi Fa Cai, my dear yen! πŸ˜€

    You are very welcome. When you have some time later after the CNY, do try this recipe – they are very yummy and still light but crispy when I tasted it a few days after I made them! πŸ˜‰ So, I would say that this recipe was a success compared to my previous year’s when the puffs turned soft the same day! πŸ™„

    Good night from KL!

    With peace and joy,

    choesf πŸ˜€


  5. 5

    […] and I had roasted 1 kilo of peanuts for two types of cookies – Peanut Cookies and Kok Chai (recipe HERE ). You won’t believe it, but it took me a long time to remove the skins, not to mention my […]


  6. 6

    Tip – If you prefer your kok chai more crispy/crunchy – after frying, bake them in the oven for a short while πŸ’‘


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