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Mini Peanut Puff Kok Chai

Baked Mini Peanut Puff Kok Chai (Fa Sang Kok Chai Recipe)

In this Kok Chai recipe, they are baked instead of deep-frying. To yield a crispy baked Mini Peanut Puff Kok Chai, the skin of the puff must be thin and baked until nicely browned.

Rate

5 from 3 votes
Prep Time 2 hours
Cook Time 1 hour 10 minutes
Cooling & Resting Time 40 minutes
Total Time 3 hours 50 minutes
Course snacks
Cuisine Cantonese
Servings 60 pieces
Calories 76 kcal

Ingredients
  

Ingredients for peanut filling:

  • 330 g raw blanched peanuts
  • 110 g sugar
  • ¼ tsp fine salt
  • 2 tbsps + 1 tsp peanut oil or other cooking oil

Ingredients for dough:

  • 300 g plain flour
  • ¼ tsp fine salt
  • 100 g cold butter cut into small pieces
  • 2 egg yolks grade A/size L
  • 75 g plain water

Instructions
 

Preparing peanut filling:

  • 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.
  • Grind roasted peanut until fine with food processor.
  • Add in sugar and salt, mix well. Add in oil, mix well.

Preparing dough for puff skin:

  • Mix together plain flour and salt, then rub cold butter into flour mixture.
  • 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.)
  • 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:

  • Shape flatten dough into a bowl, fill with peanut filling, seal and pleat the edges, then print with some pattern.
  • 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.)
  • Bake in the preheated oven at 170°C/340°F for 35 minutes (turn the baking tray after baking for 20 minutes).
  • Set aside to cool completely after removing from oven. Store mini peanut puffs in airtight containers.
    Mini Peanut Puff Kok Chai

Video

Nutrition (per serving)

Calories: 76kcalCarbohydrates: 7gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 10mgSodium: 31mgPotassium: 41mgFiber: 1gSugar: 2gVitamin A: 50IUCalcium: 5mgIron: 0.3mg
Keyword kok chai recipe, mini peanut puff, peanut puff kok chai
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