This recipe is best with
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
Instructions
- 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.
- 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.
- 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.
- 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.
