Yau Gwok
(Deep-Fried Puffs)

Crescent shaped and fried to a golden color, they are supposed to resemble the Chinese tael (gold ingot)

Ingredients:

5 ounces flour (approx. 1 1/3 c.)
1 tablespoon grated coconut
1 ½ tablespoons roasted finely chopped or ground peanuts
1 tablespoon fried white sesame seeds
1 tablespoon sugar
4 tablespoons vegetable oil
4 tablespoons water

Sift the flour and separate it into two portions. Add the water to one flour portion and knead until it is a dough. Add the oil to the remaining portion of flour and knead it until it is a soft dough. Mix the two doughs together and knead the mixture until it is soft. Roll into a thin sheet. Make into round shapes using a pastry cutter.

Mix together the coconut, peanuts, sesame seeds and sugar with a little oil and water. Place portions on the individual round sheets of dough mixture. Fold over to make a crescent shape and seal the sides.

Deep fry at a medium heat until golden brown. Drain and serve.