kok Chye

Kok Chye is my childhood favourite snack during CNY.  My late Gu Ma's kok chye is the best of all that I have eaten but too bad that I do not know her recipe for making kok chye.

This have been in my to-do list for few years but every year after all my chinese new year goodies bakes, I am totally tired and forgotten to try this kok chye recipe.  I cannot remember where I goggle this recipe but really thanks the owner of this recipe.  It is crunchy and not those hard type.

Breadcrumb texture

Dough formed

Flatten dough till thin

Add filling

Fold up and ready for pleating

Pleating done. Ready for deep frying

Youtube clip sharing on how to pleat kok chye

Ingredients:

150g plain flour

35g rice flour

60g butter, unsalted

50ml cold water

1/2 egg from 1 large egg

Filling: (mix all ingreds together)

112.5g grounded peanut

1.5tbsp roasted and crushed sesame seed

60g fine sugar

25ml peanut oil

Peanut Oil for deep frying

Method for pastry:

1. Use finger tip to mix butter, all flour till breadcrumbs like.

2. Add cold water and beaten egg. Mix into a pliable dough.

3. Rest for 15mins.

To make puff:

1. Roll pastry into thin sheet and use round cutter cut into 2inch round shape.

2. Put in 1/2tsp of filling into the centre and wrap up filling. Pinch edge neatly.

3. Heat up oil for deep frying. Fry till golden brown using med heat.

4. Remove and drain onto kitchen paper.

5. Store in airtight container once completely cool.