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. 🙄
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. 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! 😀
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.