To prepare for the festive time - i thought i make some CNY treats - New Year Cake, and this year i thought i try out to make some Kok Jai (Cantonese Peanut Puffs). It is a must have new year treat for a cantonese household. Dumplings looks like the ancient golden nugget used, so you be wishing the family and friends for a year of lots of good wealth.
I have made a little adaptation from norm - and that is traditionally the dumplings should be deep-fried to golden yellow in a wok or a deep-fry fryer, so the outer layer is crunchy and flaky and contrast with the filling of sugar, peanuts. But i choose to oven-bake it - so it be less oily and be 'healthier'. Despite, it not look like what i get from my auntie/oriental supermarket - it still have the crunchy outside, and tasted yum. Although, must practice harder to crimp the ends like a robe effect for future presentation ;p
Time: 30mins approx
Make: 30
Ingredients:
500g Jus Rol Shortcrust pastry
1 egg beaten
Filling:
2Tbspn Granulated Sugar
2 Tbspn Sesame Seeds
3 Tbspn Chopped Peanuts
3 Tbspn Desiccated Coconut
Method:
1) Over a high heat in a pan, toast the sesame seeds and chopped nuts.
2) Mix the nut, sesame seeds, sugar and desiccated coconut in a bowl.
3) Sprinkle with some plain flour and roll out the shortcrust pastry
4) Cut out the pastry into circle disk with a pastry cutter
5) Wrap the filling inside the pastry, fold it in half and gentle press the end and make a crimp edge, so it looking like a half moon . Place it on a baking tray and repeat until all pastry and filling is used up
6) Brush all the dumplings with beaten egg.
7)Preheat oven at 200C and bake for approx 15mins.
8) Once baked, let it cool down, and then ENJOY!
Happy Baking! Kung Hey Fat Choi!
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