Kok Chai (Mini Peanut Puffs)
Kok Chai (Mini Peanut Puffs) are a traditional Chinese New Year snack prepared to symbolize abundant wealth. They are sweet, crunchy, and fun to eat.(Makes 32 mini peanut puffs)
- Prep time
- 45 min
- Cook time
- 5 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all-purpose flour ((150g))
- ¼ tsp salt
- ¼ cup vegetable oil ((60ml))
- ⅓ cup water ((80ml))
- ¾ cup all-purpose flour ((112g))
- ¼ cup rice flour ((32g))
- ¼ tsp salt
- ¼ cup vegetable oil ((60ml))
- ⅓ cup water ((80ml))
- ½ cup shelled raw peanuts ((75g))
- 2 tbsp sesame seeds ((18g))
- ¼ cup sugar ((53g))
Instructions
- 1
Toast peanuts in a small fry pan over medium heat for 3 to 4 minutes until lightly brown. Remove and allow peanuts to cool. Coarsely chop or grind peanuts.
- 2
Toast sesame seeds in the same pan for 1 to 2 minutes until lightly brown.
- 3
Combine peanuts, sesame seeds, and sugar in a medium bowl. Mix well and set aside.
- 4
Combine all-purpose flour (rice flour, if using) and salt in a large bowl. Make a well in the center. Pour vegetable oil into the well. Mix with a spatula. Slowly add water a little at a time to form a soft, non-sticky dough. You may or may not require the full ⅓ cup (80ml) water.
- 5
Remove the dough from the bowl and knead on a clean work surface for 3 to 4 minutes. Form dough into a ball and place it back into the bowl. Cover with a towel and allow dough to rest for 10 minutes.
- 6
Remove dough from the bowl and shape into a cylinder about 12 inches long. Cut dough into 16 equal size pieces.
- 7
Take a piece of dough and shape it into a circle of about 2½ inches in diameter by rotating and flattening the edges. Place a teaspoon of filling in the center.
- 8
Fold the dough into a semi circle. Seal by pressing and pleating the edges together. Repeat with the remaining pieces of dough.
- 9
Heat about an inch of vegetable oil in a wok to fry everything at one go or a small saucepan to fry in batches.
- 10
Deep fry mini puffs over medium low heat for 4 to 5 minutes or until golden brown. Remove and allow mini puffs to drain in a metal strainer.
- 11
Allow kok chai (mini peanut puffto cool completely before storing in air tight containers for up to 2 weeks.