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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. | MalaysianChineseKitchen.com
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5 from 2 votes

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)
Author : Linda Ooi
Course : Cookies
Cuisine : Chinese
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Servings: 16
Calories: 165kcal

Ingredients
 

All-purpose dough for 16 mini peanut puffs

  • 1 cup all-purpose flour (150g)
  • ¼ tsp salt
  • ¼ cup vegetable oil (60ml)
  • ⅓ cup water (80ml)

All-purpose and rice flour dough for 16 mini peanut puffs

  • ¾ cup all-purpose flour (112g)
  • ¼ cup rice flour (32g)
  • ¼ tsp salt
  • ¼ cup vegetable oil (60ml)
  • ⅓ cup water (80ml)

Filling for 32 mini peanut puffs

  • ½ cup shelled raw peanuts (75g)
  • 2 tbsp sesame seeds (18g)
  • ¼ cup sugar (53g)

Instructions
 

Filling

  • 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.
  • Toast sesame seeds in the same pan for 1 to 2 minutes until lightly brown.
  • Combine peanuts, sesame seeds, and sugar in a medium bowl. Mix well and set aside.

Dough

  • 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.
  • 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.
  • Remove dough from the bowl and shape into a cylinder about 12 inches long. Cut dough into 16 equal size pieces.

Forming the Mini Puffs

  • 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.
  • Fold the dough into a semi circle. Seal by pressing and pleating the edges together. Repeat with the remaining pieces of dough.

Frying the Mini Puffs

  • Heat about an inch of vegetable oil in a wok to fry everything at one go or a small saucepan to fry in batches.
  • 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.
  • Allow kok chai (mini peanut puffto cool completely before storing in air tight containers for up to 2 weeks.

Notes

The filling is sufficient for 32 Kok Chai (Mini Peanut Puffs). If you want to use only one version of dough, please double the ingredients in dough recipe.

Video

Nutrition

Calories: 165kcal
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