Kok-chai or mini peanut puff by Lucinda Lau

300gms plain flour.
1/2 bowl of Knife brand cooking oil. 
3/4 bowl of water. 
300gms ground peanuts. 
100gms sugar (mixed together with the peanuts). 

Pour oil into the flour in a mixing bowl. Rubbed till resembles breadcrumbs, slowly add in water and knead into a smooth dough. Do no pour in all the water, add bit by bit. Divide the dough into balls and shape dough into a mini bowl. Spoon peanut into dough and pleat the edges. Deep fry kok chai in hit oil over medium till golden brown. Cool before storing.