These are must-have for the Chinese New Year and they are so good, it is worth the time spend in making these tiny mini puffs.
KOONG HEI FATT CHOY/HAPPY CHINESE NEW YEAR
300 gm. all purpose flour
Wednesday, January 23, 2008
70 gm. rice flour
120 gm. margarine or butter or lard
90 - 100 ml. cold water
1 large egg
225 gm. roasted peanuts - skinned and chopped fine
3 Tbsp. roasted sesame seeds - crushed
120 gm. fine granulated sugar
50 ml. oil (preferably peanut oil)
Oil for deep-frying
Using the food processor, pulse magarine , flour and rice flour till it becomes breadcrumbs like.
Add water , beaten egg and pulse into a pliable dough.
Rest for 15 mins.
Mix all the ingredients together.
To make the puffs:
Use the pasta machine to roll pastry into a thin sheet and cut into 1 3/4 - 2 inches rounds.
Put in 1/2 tsp of filling into the center of cut pastry and wrap up filling . Pinch edges neatly.
Heat up oil for deep-frying peanut puffs and fry till golden brown using medium heat.
Remove and drain onto kitchen towel.
Let it cool before storing into containers.