These turned out as I remembered, crispy with sweet peanut filling. I couldn't stop munching on them.
Recipe via Malaysian Chinese Kitchen
serves : 32 mini puffs
300g all-purpose flour
0.5 tsp salt
120ml vegetable oil
For Peanut Filling
½ cup (75g) raw peanuts
2 tbsp (18g) sesame seeds
¼ cup (53g) sugar
Toast peanuts in a small fry pan over medium heat for 3 to 4 minutes until lightly brown. Remove and allow peanuts to cool. Coarsely chop or grind peanuts.
Toast sesame seeds in the same pan for 1 to 2 minutes until lightly brown.
Combine peanuts, sesame seeds, and sugar in a medium bowl. Mix well and set aside.
Forming the Mini Puffs
Combine all-purpose flour (rice flour, if usinand salt in a large bowl. Make a well in the center. Pour vegetable oil into the well. Mix with a spatula. Slowly add water a little at a time to form a soft, non-sticky dough. You may or may not require the full ⅓ cup (80ml) water.
Remove the dough from the bowl and knead on a clean work surface for 3 to 4 minutes. Form dough into a ball and place it back into the bowl. Cover with a towel and allow dough to rest for 10 minutes.
Remove dough from the bowl and shape into a cylinder about 12 inches long. Cut dough into 16 equal size pieces.
Frying the Mini Puffs
Take a piece of dough and shape it into a circle of about 2½ inches in diameter by rotating and flattening the edges. Place a teaspoon of filling in the center.
Fold the dough into a semi circle. Seal by pressing and pleating the edges together. Repeat with the remaining pieces of dough.
Heat about an inch of vegetable oil in a wok to fry everything at one go or a small saucepan to fry in batches.
Deep fry mini puffs over medium low heat for 4 to 5 minutes or until golden brown. Remove and allow mini puffs to drain in a metal strainer.
Allow kok chai (mini peanut puffto cool completely before storing in air tight containers for up to 2 weeks.