• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Mini Kok Chai (Chinese Crispy Peanut Puffs) – Baked or Fried

written by Marvellina Updated: April 7, 2022
9.5K
PIN RECIPE COMMENTS VIEW RECIPE RECIPE VIDEO
This post may contain affiliate links. Please read our disclosure policy.

Make these traditional Cantonese mini peanut puffs kok chai / yao kok that are usually seen during Chinese New Year. They can be baked and fried and tastes so amazing.
Mini Kok Cai (Chinese Crispy Peanut Puffs) - Baked or Fried

YAO KOK (FRIED DUMPLINGS)

These mini peanut puffs are also known as yao kok or deep-fried dumplings or crispy dumplings. Like many other Chinese New Year food, this kok chai also has its auspicious meaning. It is made to resemble the ancient Chinese gold ingot, which represents prosperity. Kok chai is usually filled with peanuts and sugar. Traditionally, kok chai is deep fried in oil until puffy, but the baked version is equally good and better for your waistline 😉
Mini Kok Cai (Chinese Crispy Peanut Puffs) - Baked or Fried

INGREDIENTS FOR KOK CHAI

1. FILLING
– Peanut: buy the peeled, roasted, and unsalted peanuts. This way you don’t have to peel the skin and roast the peanuts yourself
– Sugar: any regular white sugar will work
– Oil: you can use peanut oil or other neutral-tasting oil
2. DOUGH
– All-purpose flour
– Butter : use unsalted butter
– Eggs : white or brown eggs will work

HOW TO MAKE MINI KOK CHAI

1. PREPARE THE PEANUT FILLING
Place peanuts, sugar, sesame seeds, and salt in a food processor. Grind into fine pieces.

Add the oil and mix everything. Set aside.

2. PREPARE THE DOUGH
Combine flour, salt, and butter. Rub the butter into the flour to get a coarse crumbly dough.


Add egg yolk and 1 Tbsp of water at a time and continue to knead into a smooth non-sticky dough and add water as needed. Cover the dough and rest for 30 minutes (DO NOT skip the rest)



3. WRAPPING AND SHAPING
Preheat oven to 350 F if you choose to bake. Roll the dough into a thin sheet, about 3 mm in thickness.

Use a small round cookie or biscuit cutter, about 3-inch in diameter, or simply use the lip of the round glass jar about that size to cut out round shapes.


Place about 1 teaspoon of the filling into the middle.

Then fold over to form a half-circle.

Start folding and pinching the edge to seal. Make sure you seal them good or the filling will spill out when you fry or bake them.

4. IF YOU BAKE THEM
Place the kok chai on a baking sheet lined with a parchment paper.

Brush with egg wash.

Bake in a preheated oven for about 20 minutes and then rotate the baking sheet and bake for another 10-15 minutes until nicely golden brown.

5. IF YOU FRY THEM
Preheat about 2-inches of oil in medium-size pot over high heat. When the oil is hot, lower the heat to medium and carefully put the wrapped kok chai into the oil, in batches, and fry until golden brown and puffy on both sides. Remove into an absorbent paper towel and continue with the rest.

Mini Kok Cai (Chinese Crispy Peanut Puffs) - Baked or Fried

I think the most time-consuming activity is probably wrapping them. I’ve seen people using special kok chai mould to wrap and that will definitely speed things up. I like to wrap and pleat dumplings, so I find this activity quite relaxing 🙂
Mini Kok Cai (Chinese Crispy Peanut Puffs) - Baked or Fried

IMPORTANT TIPS TO MAKE KOK CHAI SUCCESSFULLY

1. DO NOT OVERFILL
This is such a mini treat and it’s important not to overfill the pastry with peanut filling. It will be difficult for you to wrap.
2. SEAL THE DUMPLINGS REAL GOOD
It is important to really pinch and seal the dumplings after you fold it over. Otherwise, the dumplings will open up when you bake or deep fry them

Mini Kok Cai (Chinese Crispy Peanut Puffs) - Baked or Fried

HOW TO STORE KOK CHAI

Let them cool down completely and then store in an air-tight container at room temperature for up to 1-2 weeks.

Mini Kok Cai (Chinese Crispy Peanut Puffs) - Baked or Fried

Yumm!! look at those yummy peanut filling inside

DID YOU MAKE THIS MINI KOK CHAI RECIPE?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Mini Kok Cai (Chinese Crispy Peanut Puffs) - Baked or Fried

Mini Kok Cai (Chinese Crispy Peanut Puffs) - Baked or Fried

Mini Kok Chai (Chinese Crispy Peanut Puffs) - Baked or Fried

Prep Time 1 hour hr 15 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Servings 30 mini pieces
5 from 9 reviews
REVIEW & RATE PRINT

Ingredients

Peanut filling:

  • 60 gr roasted unsalted peanuts
  • 10 gr white roasted sesame seeds
  • 40 gr sugar
  • ⅛ tsp salt or more to your taste
  • 1 tsp cooking oil

Pastry dough:

  • 150 gr all-purpose flour
  • ⅛ tsp salt
  • 50 gr butter cold and dice into little pieces
  • 3 Tbsp water
  • 1 egg yolk

Cooking (if you choose to deep fry):

  • Cooking oil for deep-frying, if you choose to deep fry

Egg wash (if you bake them):

  • 1 egg yolk
  • 1 tsp water

Instructions
 

Prepare the peanut filling:

  • Place peanuts, sugar, sesame seeds, and salt in a food processor. Chop into smaller pieces, taking care not to grind into a powder. We still want to be able to bite into small pieces of nuts. Add the oil and mix everything. Set aside

Prepare the dough:

  • Combine flour, salt, and butter. Rub the butter into the flour to get a coarse crumbly dough
  • Add egg yolk and 1 Tbsp of water at a time and continue to knead into a smooth non-sticky dough and add water as needed. Cover the dough and rest for 30 minutes (DO NOT skip the rest)

Wrapping and Shaping:

  • Preheat oven to 350 F if you choose to bake. Roll the dough into a thin sheet, about 3 mm in thickness. Use a small round cookie or biscuit cutter, about 3-inch in diameter, or simply use the lip of the round glass jar about that size to cut out round shapes
  • Gather the extra dough left from after cutting out the dough to form a ball. Rest it a bit and then roll it out into thin sheet again and cut out more round shapes if possible
  • Place about 1 teaspoon of the filling into the middle and then fold over to form a half-circle. Start folding and pinching the edge to seal. Make sure you seal them good or the filling will spill out when you fry or bake them

If you choose to bake:

  • Place the kok chai on a baking sheet lined with a parchment paper. Brush with egg wash. Bake in a preheated oven for about 20 minutes and then rotate the baking sheet and bake for another 10-15 minutes until nicely golden brown

If you choose to deep fry:

  • Preheat about 2-inches of oil in medium-size pot over high heat. When the oil is hot, lower the heat to medium and carefully put the wrapped kok chai into the oil, in batches, and fry until golden brown and puffy on both sides. Remove into absorbent paper towel and continue with the rest

Storing:

  • Let them cool down completely and then store in an air-tight container at room temperature for up to 1-2 weeks

RECOMMEDED TOOLS

Mixing Bowl
Cookie Cutter
Baking sheets
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
previous post
Carrot Vegetable Steamed Buns (color from carrot juice)
next post
Ayam Bakar Bumbu Rujak (Grilled Chicken in Spicy Coconut Sauce)

8 comments

Gloria August 23, 2023 - 12:20 pm

Hola Marvelina. Solía hacerlas con mi abuela .pero ella falleció y nunca escribí la receta..así que gracias por hacerlas!! Volví a mi infancia con esta receta!! Thanks You much!!

Reply
Marvellina August 25, 2023 - 11:10 am

Hi Gloria, Pido disculpas porque sé tan poco español, así que utilicé el traductor de Google. Espero que no te importe porque no es perfecto. ¡Me alegra mucho que disfrutes la receta y haya podido traerte dulces recuerdos de la infancia, Gloria!

Reply
MARIA DEL MAR April 7, 2022 - 7:40 pm

Had more filling than dough gonna need to adjust ration of the filling so i dont have more filling either that or not cut the nuts into too tiny

Reply
Marvellina April 7, 2022 - 7:50 pm

Hi Maria, I’m surprised that you had more filling than dough because I barely had enough LOL! Maybe like you said, tried not to grind the peanuts until they are too fine.

Reply
Lee Han February 10, 2021 - 1:03 pm

Oh my. This was easy and turned out great. The dough was difficult to roll out and a couple of my puffs opened up when frying. Thank you for sharing your recipe.

Reply
Marvellina February 10, 2021 - 9:43 pm

Hi Lee Han, maybe next time if you ever make again, can try to chill the dough in the fridge for 10-15 minutes if the dough gets too soft and difficult to roll. I’m glad you like though. Thank you for the feedback!

Reply
Mark Usher October 4, 2019 - 8:35 pm

Says sesame seeds in the filling, but I don’t see them in the ingredient list?

Reply
Marvellina October 6, 2019 - 4:04 pm

Hi Mark, I apologize for leaving that out. I’ve just edited the recipe. It’s 20 grams of white roasted sesame seeds. I hope that helps to clarify. Thank you for pointing that out.

Reply
5 from 9 votes (7 ratings without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • How to Make Basic Asian Rice Porridge (Congee)

  • Soft Fluffy Steamed Bao Buns Recipe (Baozi/Mantou)

  • The Easiest Crispy Roast Pork Belly (Siu Yuk – Sio Bak)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.