peanut dainties
We interrupt this regular program to bring you this special request from Zara's Mama on the recipe for Peanut Dainties.
The recipe is taken from this old-ish cookbook my mum has, called "Favourite Cakes & Kuih". Ummmm... I don't know who the author is, but the publisher is Vista Productions Ltd. From the looks of it, I think this cookbook came up North from Singapore a way long time ago.
On pages 18 - 19, it presents a very irresistible-looking picture of a plateful of peanut dainties, and of course, the recipe:
INGREDIENTS:
8 oz (250g) peanuts (dry-fried, skinned & pounded)
8 oz (250g) icing sugar (sifted)
12 oz (375g) flour (sifted)
1 1/4 cups cooking oil
1 egg yolk (beaten)
2 oz (60g) peanuts (dry-fried, skinned & coarsely chopped)
DIRECTIONS:
Some notes:
My mum buys the raw peanuts with husks from the supermarket and does the dry-frying in a wok. Try not to use a non-stick pan, as there won't be enough heat generated and your dry-frying would be rather slow.
After dry-frying the peanuts (just put them in the wok, no oil, and keep stir-frying it till the husk is dry enough to peel off), let it cool for awhile, then remove the husks by rubbing the peanuts together and tossing it in a basket. Takes time to do it, but it's kinda fun anyway!
Or... just buy the ready fried peanuts to save time.
Oh yes... Instead of chopping coarsely chopping the 2 oz peanuts, you can use whole peanuts in press in the centre of the cookies instead. Makes it look more appealing, plus it's always nicer to have a whole peanut instead of just a bit sticking out.
Enjoy them Peanut Dainties!
And now, back to our regular post transmission...
Technorati: food, recipes
The recipe is taken from this old-ish cookbook my mum has, called "Favourite Cakes & Kuih". Ummmm... I don't know who the author is, but the publisher is Vista Productions Ltd. From the looks of it, I think this cookbook came up North from Singapore a way long time ago.
On pages 18 - 19, it presents a very irresistible-looking picture of a plateful of peanut dainties, and of course, the recipe:
INGREDIENTS:
8 oz (250g) peanuts (dry-fried, skinned & pounded)
8 oz (250g) icing sugar (sifted)
12 oz (375g) flour (sifted)
1 1/4 cups cooking oil
1 egg yolk (beaten)
2 oz (60g) peanuts (dry-fried, skinned & coarsely chopped)
DIRECTIONS:
- In a large mixing bowl, mix pounded peanuts, icing sugar and flour together.
- Make a well in the centre and gradually pour oil into it. Mix well to get the right consistency for rolling.
- Take a little of the mixture and roll into a marble-sized ball. Repeat with remaining mixture.
- Place balls on greased baking trays, flatten slightly and glaze with beaten egg yolk.
- Press a piece of chopped peanut in the centre of each.
- Bake in preheated moderately hot oven at 375F for 30 minutes till golden.
- Remove from oven to cool. Serve or store in airtight containers.
Some notes:
My mum buys the raw peanuts with husks from the supermarket and does the dry-frying in a wok. Try not to use a non-stick pan, as there won't be enough heat generated and your dry-frying would be rather slow.
After dry-frying the peanuts (just put them in the wok, no oil, and keep stir-frying it till the husk is dry enough to peel off), let it cool for awhile, then remove the husks by rubbing the peanuts together and tossing it in a basket. Takes time to do it, but it's kinda fun anyway!
Or... just buy the ready fried peanuts to save time.
Oh yes... Instead of chopping coarsely chopping the 2 oz peanuts, you can use whole peanuts in press in the centre of the cookies instead. Makes it look more appealing, plus it's always nicer to have a whole peanut instead of just a bit sticking out.
Enjoy them Peanut Dainties!
And now, back to our regular post transmission...
Technorati: food, recipes
posted by may at 11:26 pm
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