Glutinous Rice Peanut Puff / Lor Mai Kok Chai

糯米角仔

I learnt to make this cantonese sweet treat from my late mother in law. It is a must have in our family for Chinese New Year. Unlike the traditional peanut puffs which are made using plain flour, this is made using glutinous rice flour and wheat flour. They are super crispy and you can't stop at one!

Ingredients

Dough

300g glutinous rice flour

75g wheat starch 澄粉

25g sugar

1/2 tsp salt

75g pork lard (alternative: cooking oil)

330ml boiling water

1 spoonful of love

Filling

110g coarsely chopped/grounded roasted peanuts 

18g lightly toasted white sesame seeds

60g sugar

1 pinch of salt

Method

1. Sieve the glutinous flour and wheat starch into a mixing bowl and mix in salt. Make a well in the center of the flour and set aside. 

2. Add pork lard and boiling water into the mixing bowl, and use chopsticks to mix quickly. Then use hand to  knead until you get a smooth dough. Cover the dough with a damp cloth and rest the dough for 20-30 minutes. 

3. Mix the ingredients for the filling and set aside.

4. Remove some dough and keep the rest covered under damp cloth. Roll the dough flat to about 2mm thickness and use a round cookie cutter to cut the dough. My cookie cutter size is 4.5cm in diameter. 

5. Take one of the round dough, put half to one teaspoon (depends on the size of your cutter) of peanut filling in the center of the dough. Gently seal and pleat the edges of the dough into mini "curry puff" shapes. Use a plastic sheet/cloth to cover the puffs until all the dough has been shaped. 

6. Fry the puffs in medium-high heat until golden brown. Cool them completely before storing them in air tight containers.