The ground peanut filling is one of the most loved fillings in Chinese sweet snacks. It is used often in rice based dumplings, either as a filling or as a coating outside the dumplings. It is also the filling used in Chinese Peanut Pancakes (Ban Jiang Kuih or Mee Chiang Kuih), or its Malay adaptation with the Indian Appams, known as Apam Balik.
The proportion of the ingredients in my recipe is not set in stone, adjust it to your own taste. Some people omit the sesame seeds altogether to simplify the process, but I think the sesame seeds add an extra dimension to the mix, giving it a more flavourful taste and aroma.
200g shelled peanuts
50g white sesame seeds
100g caster sugar, or to taste
1. Dry roast peanuts (in skin) over moderate heat in a frying pan for 5-8 minutes, or until fragrant and lightly brown. Cool, then skin the peanuts.
2. Dry roast sesame seeds in the same way for 3-5 minutes, or until fragrant and lightly golden brown.
3. Blend or ground the peanuts and sesame seeds into powder.
4. Mix in sugar and store in an airtight container in the refrigerator until ready to use.
Texture: Crunchy, aromatic & sweet
Storage: May be kept for at least a couple of months in airtight container stored in the refrigerator
Recipe References: –