This moreish cookie gets its intense flavor from fried shallots and peanuts. Any type of shelled peanuts can be used, but the Spanish variety is the most aromatic and the preferred choice for this recipe. The cookie is steamed just long enough to set its shape.
Recipes → Salted, Steamed Peanut Cookies
Ingredients :
500 tapioca flour
500g shelled peanuts (Spanish variety), toasted and skinned
220g caster sugar
1 teaspoon salt
375ml peanut oil
500g shallots, peeled and thinly sliced
To Prepare :
Dry-fry tapioca in a wok over low heat for 10 to 15 minutes until flour is dry and looses. Set aside to cool overnight
Place peanuts in a food processor and blitz into fine crumbs. Place ground peanuts in a mixing bowl together with tapioca flour, sugar and salt mix well.
Heat peanut oil in a wok over low heat and fry shallots until lightly golden. Remove fried shallots and add to the peanut mixture. Gradually add about 300ml hot peanut oil to the mix, stirring throughout, until the mixture resembles wet sand. Test by clumping a wad of the mixture together – if it holds the shape, it’s ready for shaping
Press the peanut mixture into moulds and scrape off to level cookies. Lightly tap the sides of the mould to release the dough. Place shaped dough on a steamer lined with banana leaves. Steam for 2 to 3 minutes. Remove from heat and leave to cool.
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