Puff Kacang

Instructions

1. Mix all the ingredients for the pastry dough until well combined to form a smooth, soft dough.
2. Heat a pan and toast the sesame seeds over medium to low heat until they are slightly golden brown. Set aside.
3. In a blender, lightly grind the roasted peanuts into a coarse texture. Transfer the peanuts to a bowl, add the sesame seeds and sugar, and stir to mix well.
4. Using a rolling pin, roll the pastry dough into a thin sheet. Use a 1¾-inch (2.5 cm) cookie cutter to cut the pastry into rounds. Take ½ teaspoon of the peanut filling and place it in the center of each pastry round. Fold in half, pinch, and press to seal tightly. You may also fold the edges to form a puff shape.
5. Heat a pot with oil and deep-fry the peanut puffs in batches until they turn golden brown. Remove them with a strainer or slotted spoon and drain on a plate lined with paper towels. Let cool before storing in an airtight container.