• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • Pastry dough skin
  • (A): (combine and sift)
  • 150g glutinous rice flour
  • 1 tbsp rice flour
  • (B):
  • 150ml hot water
  • 3¼ tbsp castor sugar
  • Pinch bicarbonate of soda
  • (C):
  • 25g wheat starch (tang mein fun)
  • 4 tbsp boiling hot water
  • 15g shortening
  • 1 cup sesame seeds
  • Enough oil for deep-frying
  • Filling:
  • 55g roasted peanuts
  • 10g toasted sesame seeds
  • 2 tbsp granulated sugar
  • 2 tbsp chunky peanut butter
  • 1 tbsp corn oil


  1. Pan-fry sesame seeds until fragrant. Put into a blender and grind till fine. Mix ground sesame seeds, sugar, peanut butter and oil together. Make into equal sized portions of about 12-13 pieces. Chill in the freezer for 30-40 minutes.
  2. For dough skin: Sift glutinous rice flour and rice flour into a bowl. Dissolve sugar and bicarbonate of soda in hot water in a cup and set aside.
  3. Put wheat starch into a mixing bowl. Pour in boiling hot water and mix well together until the wheat starch turns cooked. Add in (A); mix. Stir in (B) and add in shortening. Knead into a smooth dough and cover with a piece of damp tea towel, then set aside to rest for 20-25 minutes.
  4. Divide the dough into equal portions of 12-13 pieces. Roll each piece out into a circle. Add in one portion of filling and wrap dough around this to form a ball. Dip each roll into a bowl of water. Toss in sesame seeds, then deep-fry in hot oil until golden.

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