Peanut puffs resembling gold ingots make the perfect treat for Lunar New Year family gatherings
The Lunar New Year is more than just a time for lion dances and red envelopes.
It’s also a season to honour tradition through food.
Among the many treats that symbolise prosperity and unity, mini peanut puffs stand out as a perennial favourite.
A mini treat that is big on meaning. — Photos: AZLINA ABDULLAH/The Star
Crispy, golden and packed with nutty goodness, their delightful crunch and rich filling make them irresistible.
Mini peanut puffs, or kok zai in Cantonese, are small crescent-shaped pastries filled with sweetened crushed peanuts.
Their hue and shape are said to resemble ancient gold ingots, making them a symbol of good fortune.
The sweet filling of the ‘kok zai’ is balanced by its flaky pastry – a metaphor for harmony in life.
For many families, making these pastries is as much about bonding as it is about savouring the final product.
Generations come together to fold and crimp each puff, passing down not just recipes but also stories, and laughter.
While I tried to reproduce my grandmother’s kok zai, my fat fingers somehow could not replicate her really miniscule puffs and the delicate crimping along their edges.
Grind roasted peanuts, sugar and salt in a food processor.
It took a lot of practice before I could crimp puff on pastry discs smaller than 5cm in diameter.
Beyond their delightful taste, mini peanut puffs embody the spirit of the Lunar New Year.
Sharing them with family, friends and neighbours fosters goodwill and strengthens bonds.
Cut out the pastry discs.
These humble pastries also highlight the importance of balance – the sweetness of the filling offset by the flaky pastry – a metaphor for harmony in life.
Whether you’re preparing them for the first time or continuing a family tradition, making mini peanut puffs is a rewarding way to celebrate the Lunar New Year.
With each bite, you’re not just savouring a delicious snack but also honouring a rich cultural legacy.
So gather your loved ones, don your aprons and let the joyful crimping and frying begin!
Mini peanut puffs
Pastry dough
150g all-purpose flour
¼ tsp salt
50g shortening
1 egg yolk
3 tbsp water
oil for deep-frying
Peanut filling
100g peanuts
1 tbsp sesame seed
50g castor sugar
¼ tsp salt to taste
1 tsp peanut oil
Directions
Pulse all the pastry dough ingredients in the food processor until combined, then lightly knead with the hands to form a smooth, soft dough.
Cover with a damp towel and set aside to rest for at least 30 minutes.
Fill pastry discs before sealing.
Heat a pan and toast the sesame seeds over medium to low heat until they are slightly golden brown, and set aside.
Roast the peanuts in a 150°C oven for 20-30 minutes until lightly golden and crispy.
Place a handful of hot peanuts into a colander and rub the peanuts against the colander wall to scrape off the husk.
Crimp the edge of each disc.
Continue in batches until peanut husks are winnowed off.
In a food processor, coarsely grind the roasted peanuts with salt and sugar, then transfer the peanuts into a bowl, and stir in the sesame seeds and oil until well-mixed.
Using a rolling pin, roll the pastry dough into a 3mm thickness.
Fry the puffs in batches.
With the rim of a glass tumbler, cut the pastry into discs.
Transfer half a teaspoon of the filling to the centre of each pastry disc.
Fold in half, pinch together to seal tightly.
Drain the fried puffs.
Then crimp the edges to form a puff shape.
Heat a pot with oil and deep-fry the peanut puffs in batches until they turn dark golden, and crispy.
Drain on paper towels to remove excess oil.
Let the puffs cool completely before storing them in an airtight container.
