The shape of Mini Peanut Puff (Fa Sang Kok Zai) resembles gold ingot, it is a common Chinese New Year food for Cantonese people. Traditionally, these mini puffs are deep-fried until golden brown. In this recipe, they are baked instead of deep-frying. To yield a crispy baked peanut puff, the skin of the puff must be thin and baked until nicely browned.



Baked Mini Peanut Puff (Fa Sang Kok Zai) | MyKitchen101en

Yields: about 60 pcs

Ingredients for peanut filling:

  • 330 g raw blanched peanuts
  • 110 g sugar
  • 1/4 tsp fine salt
  • 2 tbsps + 1 tsp peanut oil (or other cooking oil)

Ingredients for dough:

  • 300 g plain flour
  • 1/4 tsp fine salt
  • 100 g cold butter (cut into small pieces)
  • 2 egg yolks (grade A/size L)
  • 75 g plain water

Preparing peanut filling:

1 Spread peanuts in single layer on baking tray, bake in preheated oven at 170°C/340°F for 17 minutes, or until golden brown. Set aside to cool completely.


2 Grind roasted peanut until fine with food processor.

3 Add in sugar and salt, mix well. Add in oil, mix well.


Preparing dough for puff skin:

1 Mix together plain flour and salt, then rub cold butter into flour mixture.

2 Add in egg yolks, mix well. Add in water gradually, mix until a soft dough is formed. Knead the dough for about 2 minutes, then wrap with cling wrap, set aside to rest for 30 minutes. (Reminder: The water absorption capacity for different brand of flour is different, adjust the amount of water added accordingly.)

3 Roll out the rested dough into thin dough, cut into round thin dough using round mould (diameter = 6 cm). Cover with cling wrap to prevent it from drying. (Reminder: Dough which is not yet been used must be wrapped with cling wrap to prevent it from drying.)

Making Mini Peanut Puff:

1 Shape flatten dough into a bowl, fill with peanut filling, seal and pleat the edges, then print with some pattern.

2 Arrange mini peanut puffs on a baking tray lined with non-stick baking paper, brush the surface with egg wash. (For egg wash: Mix together 2 tbsps of egg with 4 tsps of water, sieve through.)

3 Bake in the preheated oven at 170°C/340°F for 35 minutes (turn the baking tray after baking for 20 minutes).

4 Set aside to cool completely after removing from oven. Store mini peanut puffs in airtight containers.