Kok Chai/Mini Peanut Puffs

These are must-have for the Chinese New Year and they are so good, it is worth the time spend in making these tiny mini puffs.

KOONG HEI FATT CHOY/HAPPY CHINESE NEW YEAR


Ingredients:

300 gm. all purpose flour

70 gm. rice flour

120 gm. margarine or butter or lard

90 - 100 ml. cold water

1 large egg

Filling:

225 gm. roasted peanuts - skinned and chopped fine

3 Tbsp. roasted sesame seeds - crushed

120 gm. fine granulated sugar

50 ml. oil (preferably peanut oil)

Oil for deep-frying

Method:

For pastry:

Using the food processor, pulse magarine , flour and rice flour till it becomes breadcrumbs like.

Add water , beaten egg and pulse into a pliable dough.

Rest for 15 mins.

For filling:

Mix all the ingredients together.

To make the puffs:

Use the pasta machine to roll pastry into a thin sheet and cut into 1 3/4 - 2 inches rounds.

Put in 1/2 tsp of filling into the center of cut pastry and wrap up filling . Pinch edges neatly.

Heat up oil for deep-frying peanut puffs and fry till golden brown using medium heat.

Remove and drain onto kitchen towel.

Let it cool before storing into containers.

Serves