Sunday, 11 October 2015

Kok Chye / Peanut Puffs

This is my first post on CNY cookies. My mak taught me this recipe. It's a very traditional recipe that I will share. I will start with Kok Chye first because it's a best seller during CNY. I will get lots of requests for it. It's time consuming but worth the time and effort. To make perfect kok chye needs many years of experience. To shaping the dough into a bowl , putting in enough filling  and pleating the edges. The edges must be seal well so that the kok chye won't open their mouth and smile at you during fying. Nothing is impossible if you put your mind to it.

Kok chai


300gm plain flour.            
1/2 bowl knife brand cooking oil ( 6 tbsps)
1/2 bowl water or more, depending on the moisture in the flour


Sieve the flour into a bowl and slowly add in the oil.
Mix until like breadcrumbs then slowly add in the water.
Add in water bit by bit. Don't pour in all at once.
Knead into a smooth dough.
Leave aside for 10 mins.
Pinch off desired amount of dough and shape into a bowl.
Spoon in peanut filling and seal edges.
Pleat the edges and finish the rest of the dough.
Heat up oil and fry till golden brown.
Cool before storing.

Peanut filling

300 gms chopped peanuts
100 - 150 gms sugar
Fried sesame seeds ( optional)

Method :

Mix peanut and sugar together.
Set aside for later use.

1 comment:

  1. Hi Lucinda, I want to ask if I don’t have the knife brand oil, what can i use for it?? Peanut oil or corn oil?? Thank you