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Thursday 30 October 2014

Kok-chai or mini peanut puff


Can't remembered when was the last time I had these.

Saw Lucinda Lau from Baking's Corner posted the recipe below & decided to give it a try .. They were time consuming but it is worth it all cos they are yummy!!! The pastry texture are nice & crispy. 

Recipe from Lucinda Lau from Baking's Corner 

Kok-chai - mini puffs recipe 
Ingredients : 
Dough - 
300g Plain flour ( sifted ) 
1/2 bowl / 125g cooking oil
1/2 bowl of water 

Peanuts Fillings - 
300g Peanuts ( cooked & finely pounded) 
100g sugar 
30g sesame seeds toasted 

Methods : 
1. Prepare the peanuts fillings & set aside. It can be done a few days before. 
2. Prepare the dough. Put all the flour in the mixing bowl. Make a well & add the oil. Combine the flour & the oil to form a dough. 
3. Slowly add in the water & knead to form a smooth & soft dough. Do not add in all the water at once. Add in half, knead and add a little water when needed until the dough is smooth & soft.
4. Divide your dough, about 5g each ( or lesser), make a ball & flatten with rolling pin. Put the peanut fillings in the middle then seal the edges gently, pinch & fold to get the lace prints on the edges. 
5. Deep fry until they are golden brown & cook. 

Chin's notes :
1. You can replace the peanuts fillings with sambal dried shrimps / heah bee hiam. 
2. Make them as small as you can. Mine is a bit big. 
3. Here is a video as a reference to folding the edges. ( added on 04/01/2015)




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