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Name of Event

Chinese New Year

Cuisine From



New Year pastry with sweet filling of peanuts, coconut, and sesame seeds


Yield 1 dozen depending on size of cookie cutter
Preparation time 35- 40 minutes + 20 minutes resting time
Cooking time 20 minutes
Main Ingredient Peanuts


For the filling:

  • 80 grams chopped unsalted roasted peanuts (skins removed)  *
  • 60 grams caster/granulated sugar
  • 20 grams desiccated coconut
  • 10 grams sesame seeds

For the pastry:

  • 200 grams plain/all-purpose flour 
  • pinch of salt
  • 1 tsp caster sugar
  • 100 grams unsalted butter (cold and cut in small cubes)
  • 50 grams  of beaten egg
  • 20 grams water
  • 1/2 tsp of lemon juice

* If using raw peanuts, roast  on medium heat till golden brown.


 For the filling

Roast the sesame seeds till lightly brown (careful not to burn). Add peanuts, desiccated coconut, sesame seeds, sugar, and salt together. Set aside

For pastry

Using the food processor, pulse butter till it resemble like fine breadcrumbs. Add beaten egg, lemon juice, water and pulse into a pliable dough. Covered and let dough rest for 15 minutes.

Bringing it  all together

Roll out the dough into thin sheet with a paste roller and cut into rounds with a pastry cutter (I use 8cm)
 Put the pastry rounds in your palm and add 1/2 tsp. of filling into the center of the pastry and wrap up filling.
Pinch a small corner of the dough up with your thumb and index finger. Slide thumb under the pinched edge and fold top edge pinched area while making a new pinch slightly above the first edge.
In a deep pot, heat enough oil for deep-frying. Turn heat to medium heat, and add a few at a time and fry till golden brown.
Remove and drain on paper towel.
For a healthier alternative you can bake the sweets by  first preheating the oven to 180 C and cook for about 20 minutes or until golden brown.
When cool, store in containers.