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It is pretty similar to my peanut cookies, but this has been in the annual cny cookies favourite Ma for many years....
And here is the recipe
500 gm fried and pounded/blended peanuts
900 gm plain flour
1 piece of butter 200-250gm and add olive oil till dough can stick but not too sticky...
A little salt
Mix well and start kneading your 7-10 gm of peanut balls...
Other than the weightage of the ingredients, the rest are similar to the previous peanut cookies post.
Time for peanut cookies for Chinese New Year celebration. Chinese New Year is just around the corner. There are many stalls selling CNY cookies, ranging from a few dollars to 20-30 dollars per bottle.
Among the more popular cookies for CNY are the pineapple tarts, kueh kapit and peanut cookies. In my previous post, we have shared with you how to make nice melt in your mouth pineapple tarts.
Never underesstimate the amount of effort put in to make nice delicious peanut cookies, though it is one of the easier cookies to make, however the ingredients and preparation for baking the cookies can be tedious, when you are particular about using natural and best ingredients for your cookies.
I tried one with peanut butter, yes, that was the lazy way out. It was not cheap too. This time, I have decided to prepare the ingredients mostly from scratch. Here are the recipe for peanut butter cookies.
Ingredients for Peanut Cookies
500g roasted peanuts
4 pieces of kong teng ( see picture)
400 gm plain flour
300 gm gm sugar
200 gm of butter
a pinch of salt
1 egg, beatenfor glazing
How to Prepare The Ingredients for Peanut Cookies
Heat up wok, *add 2 tablespoon of olive oil, add peanuts
*Stir fry peanuts till nice brown, some of the peanut skins will peel off , the fragrance of the peanuts will permeate once the peanuts are properly cooked
*Remove peanut skins from peanuts
*Pound or blend peanut till smooth and finely pounded/blended
*Add kong teng, pound and blend, mix kong teng with peanut
*In a clean bowl, add sugar, flour, salt, butter and the pounded peanut and kong teng, knead and mix well until properly combined
*Keep kneading for few more minutes till the mixture is properly kneaded and does not stick to fingers. Otherwise, ok to mix with a little olive oil
*Once ready, start pinching about 7-10gm for each peanut ball/cookie
*Roll each peanut till round and press on top with round tip or mechanical pencil top cover
*Put them evenly on a tray and glaze with yellow egg yolk
*Put tray to bake for about 15 minutes or when peanut cookies turn brown
Kuih kapit or love letters are a must have for Chinese New Year. In Betty's home, she doesn't buy them, like us. For her, pre Chinese New Year is the time, her magic wand is busiest at work. She bakes cookies like kuih kapit, peanut cookies, sugee cookies, butter cookies, almond cookies, gosh and the list goes on....
So, if you want to taste the real, authentic cookies and cakes, come with me to visit my cousin. I go there to catch up as we live far apart, we only get to visit and meet once a year. So, while we talk, I will be served with all her greatest invention of love. Aren't I lucky!
Taiping, a small town up north in Perak. This is the hidden food paradise that we will discover together in my blog. I will share with you my food escapades everytime I return to Taiping, a place I once called home. Secrets that you may not find elsewhere. If you are a Taipingnite, you will know what I meant, if you are not, you should read up and travel there to explore and enjoy the secrets to these savouries.
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We welcome your contribution!
I eat and eat and blog and blog. However, as I do not return to Taiping often, sometime soon my "food juice" may dry up. So, in order to ensure good flow of "foodie" information, I always welcome contributions from fellow Taipingnites or fans of food from Taiping. You can take some beautiful shots of the good food before you consume or salivate on them.
Attach the photos to me with your contact information and short write up of the place and food.
To ensure no vulgarities and verbal abuse to any party, before I post them on my blog, I will spend some precious time to vet and make some minor amendments to your article and pics. Well, worry not, please be assured if your article is published I will ensure credit be given to you by indicating that the write up is contributed by you. Fair? If you feel it is fair, then contribute; if you feel that it is not fair, then just wallop your Taiping food and digest them. The end of your story. But, you can still continue to visit my blog and drool over the good food featured.
