Chinese New Year is one week away and for the past week, I have been busy making all the Chinese New Year cookies, munchies and snacks for the celebration.
Other than that, I have been crazy shopping for new clothes for little G (it’s a tradition that we wear new attire on the first day of Chinese New Year!), plus crazy spring cleaning the entire house.
These crispy, addictive and delicious peanut puffs are one of the popular Chinese New Year munchies.
Loaded with sweet ground peanut, wrapped up in a pastry dough and deep-fried to golden perfection, they are quite a treat.
Once you have one, you just can’t stop.
Try this recipe this year, and I am sure your family and guests will love you just so much more!
Menu and Meal Ideas
Chicken Satay
Yam Cake Recipe (Or Kuih)
Shrimp Fritters
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Peanut Puffs
Peanut Puffs - sweet ground peanut wrapped with crispy pastry shell. Deep-fried to golden brown, so addictive and yummy | rasamalaysia.com
Ingredients
Pastry Dough:
- 3 cups cake flour, sifted (300 g)
- 3 1/2 tablespoons unsalted butter, soften (50 g)
- 20 ml peanut oil or vegetable oil
- 1/4 cup sugar (50 g)
- 2 large eggs
- oil for deep frying
Peanut Filling:
- 1 oz white sesame seeds (30 g)
- 1/3 cup roasted peanuts (40 g)
- 1/4 cup sugar (50 g)
Instructions
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Mix all the ingredients of Pastry Dough well to form a smooth, soft dough.
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Heat up a pan, toast the sesame seeds on a medium to low heat until they are slightly golden brown. Set aside.
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In a blender, lightly ground the roasted peanuts into a course texture. Transfer the peanuts into a bowl, add the sesame seeds and sugar. Stir to mix well.
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Using a rolling pin, roll the Pastry Dough into a thin sheet. Use a 1-3/4 inch cookie cutter to cut the pastry into rounds. Take 1/2 teaspoon of the Peanut Filling and place it onto the center of a pastry round. Fold in half, pinch and press to seal tight. You may fold the edges to form into a puff shape as pictured above.
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Heat up a pot with the oil and deep fry the peanut puffs in batches, until they turn golden brown. Remove with with a strainer or slotted spoon and drained on a plate lined with paper towels. Let cool before storing in an air-tight container.
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Judy Lim
Hi Bee Yinn, your recent peanut puff looks nice, Will it be nice if bake it in the oven instead of deep fry ?
Appreciate your prompt reply
Rasa Malaysia
Deep-fry.
Cindy Liong
Hi Bee Yinn thank you for your peanut puff recipes. When I was a litter girl my mom used to made them during the Chinese new year time .
Rasa Malaysia
That’s great to know. Nostalgic food.
Jackie Loh
Hi Bee Yinn, I can’t get cake flour here – can it be substitute with plain flour? Or would that make it less puffy & crispy? Please advise. Thanks.
Monica
Hi, Bee Yin,
Can I use ready made crust dough, like Pillsbury’s, instead?
Rasa Malaysia
I am not sure I haven’t tried. Should be OK but I can’t guarantee results.
Alain
You didn’t put the amount of water required if any. When I mixed the dough ingredients i just got a dry mixture
sharon
I just weighed the peanuts and it’s only a smidget. Is there a possibility that is the right amount? Thank you.
mridul
Easy to cook.its amazing love it.I’m working in a 5 star hotel as a commi 1st Oriental section. I allways follow this website. Thanks rasa for easy recipes
Rasa Malaysia
Thanks Mridul.
baobao
Hi ..can I check with u how much water do I need to add to the dough?thanks
Rasa Malaysia
You don’t need water, just follow the pastry ingredients and method.
Jenny
Hi, if the peanut puffs are not crispy, can I crisp them in the oven?
Rasa Malaysia
I don’t think so, you have to deep fry them.