Saturday, February 24, 2018

Kok Chai/Peanut Puffs/Kok Zai/Chinese New Year Puff

If you are follower of my space, you might have noticed that am living in Chinatown. A week back we had a fabulous Chinese New year festivities as we have a couple of chinese living in our appartment. As like every year,last year one of my chinese neighbour shared few of their New year sweets with us. One among those interesting sweet which i completely enjoyed thoroughly is this Peanut puffs. My neighbour is a Cantonese, and she said that these peanut puffs is a must to have in their Chinese New year platter and i came to know that this peanut puffs is called Kok chai.

Peanut Puffs, Chinese Kok Chai


Obviously i checked google for the Kok chai recipe and i bookmarked immediately. This year, i couldnt stop myself preparing those peanut puffs to surprise my neighbour on Chinese new year. Trust me, she was surprised and shocked to see my goodies, yes i baked Chinese peanut cookies and steamed cooked Fortune cakes which i carried along with this Kok chai. Coming to this peanut puffs, the author of Malaysian Chinese Kitchen says that having these peanut puffs on the new year day symbolize the abundant wealth which is auspicious to have for the celebration.Stay tuned to see other Chinese delights, am running this week's blogging marathon with 'Bookmarked', obviously i will be posting three dishes which i cooked from my bookmarks.

Kok chai, Chinese Peanut Puffs

Recipe Source: Here
Dough:
3/4cup All purpose flour
1/4cup Rice flour
1/4tsp Salt
1/4cup Oil
Water (per need)

Filling:
1/2cup Roasted peanuts
2tbsp Toasted sesame seeds
1/4cup Sugar

Take the all purpose flour, rice flour, salt in a bowl, add gradually the vegetable oil and mix well.

Add slowly enough water and knead everything to a soft dough, knead again the dough for few minutes, form a ball.

Place it in a bowl and cover with a towel, let it sit aside for 15-20minutes.

Kok Chai, Peanut Puff

Meanwhile, grind the roasted peanuts as coarse powder, transfer it in a bowl.

Add the toasted sesame seeds, sugar to the coarse peanuts, mix and keep aside, your filling is ready.

Remove the dough from the bowl and divide the dough into 16 small pieces.

Shape them as balls and roll them as thin circles, place a teaspoon of filling in the center, fold the dough into semi circle.

Seal the edges by pressing and pleating the edges together, continue the same process with the remaining dough balls.

Chinese Peanut Puffs

Heat oil for deepfrying, once the oil is hot, put the flame to medium, drop the puffs and fry them in slow flame until they turns golden brown.

Remove and drain the excess of oil with paper towel.

Allow the kok chai to cool completely and store them in an air tightened box.

BMLogo

16 comments:

vaishali sabnani said... Reply To This Comment

How good to have such good neighbors ! The puff look like our Indian Gujia and beautifully made . The stuffing sounds interesting as well .

Srivalli said... Reply To This Comment

Wow such a wonderful sweet Priya, so nice to read about this snack..

Ritu Tangri said... Reply To This Comment

These look like gujiya, but with altogether different taste.

Jayashree said... Reply To This Comment

That was such a wonderful gesture, Priya. The puffs look interesting. Totally new to me.

sushma said... Reply To This Comment

They looks like kajjikayalu. Yummy dish

Sandhiya said... Reply To This Comment

Good to read about the chinese new year goodies and it reminds me of somas. The stuffing sounds delicious and the pics are very tempting,Priya.

Mayuri Patel said... Reply To This Comment

What an interesting pastry. SO similar to our gujiyas, but with a different filling.

Usha said... Reply To This Comment

These remind me of karijalu or gujjia. Peanut filling is interesting am sure tasted really good.

Pavani N said... Reply To This Comment

Those Chinese peanut stuffed puffs look absolutely amazing. I am sure they tasted amazing with that delicious stuffing.

Jayanthi said... Reply To This Comment

This dish looks like Indian somas. Wonderfully done!!!

Sapana Behl said... Reply To This Comment

Peanut sesame stuffing sounds very inviting in those handmade pies.

Harini R said... Reply To This Comment

Would never have imagined that our very own gujiya has cousins in China :). Lovely kok chai.

Sandhya Ramakrishnan said... Reply To This Comment

Oh Gosh! This is such an amazing dish. So exciting to read about other cultures and see what they make on their special days. The Chinese New Year festivities would have been so grand in China town.

Padmajha PJ said... Reply To This Comment

These look like our gujjiyas. So many similarities between the cuisines! These must have so delicious with the peanut filling!

Priya Srinivasan said... Reply To This Comment

Wow priya, loving it! that filling looks delicious, warm peanut puffs must taste amazing! superb choice dear!

Chef Mireille said... Reply To This Comment

what an interesting filling - would love to try these