Kok Chai (deep fried peanut puff)

made them cause i heard my mum saying that she made them before but was quite hard. lols. anyway this recipe was crispy and abit flaky. note, seal the dough tightly to prevent bursting during the frying as peanut tend to get burnt like what happened to mine with a few of them burst and end up with black spots on the others. you can also use other filling such as meat floss (pork/ chicken floss).

Recipe from:
http://lilyng2000.blogspot.com/2008/01/kok-chaimini-peanut-puffs.html

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


For pastry:

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

2)Add water , beaten egg and pulse into a pliable dough and rest for 15 minutes.

For filling:

1)Mix all the ingredients together.

To make the puffs:

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

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

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

4)Remove and drain onto kitchen towel.

5)Let it cool before storing into containers.