Gok Doi (Kok Jai) – Chinese peanut coconut sesame puffs

Growing up, around Chinese New Years, my mother would make these. Crisp and crunchy, filled with sweet goodness, these are the treats of a childhood past. After I made these, I posted on Facebook many of my Chinese friends commented that they hadn’t had it in years, and the memories just seeing them brought back.

Known by many different names, and made in a variety of ways, this was the way my mother did it. It’s a bit of a shortcut compared to many methods, but far less work and hassle to make.  There’s a method where you make the dough from scratch, press or roll it into circles. This method uses pre-made wrappers, (possibly) available at your local Asian market and thus takes about 80% of the work out of the preparation.

Gok Doi (Kok Jai) - Chinese peanut coconut sesame puffs
Recipe type: Dessert
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 12
A Chinese New Year's favorite, a recipe for crispy thin skinned peanut, sesame and coconut filled puffs.
  • 1 package of So Kok wraps. (if they're not available Siu Mai wraps can be substituted)
  • 1 Cup roasted peanuts, chopped (fine or coarse, it's up to you)
  • 1 Cup toasted shredded coconut
  • ¾ cup sugar
  • ¼ cup to 1 cup roasted sesame seeds (I go with ¼, it really depends how much you love sesame seeds)
  • 1 egg beaten
  • Oil for frying (peanut oil works best)
  1. In a large mixing bowl, combine peanuts, coconut, sugar, and sesame seeds
  2. Stir well
  3. Take a wrapper and put a small spoonful of filling into it.
  4. Brush beaten egg around half the wrapper, like a smiley face.
  5. Fold the wrap, making sure it's well sealed.
  6. If you have a press you can use it now.
  7. As your wraps are folded, lay them out in a single layer on a baking pan. Don't stack them, they'll stick together.
  8. Fry them a few at a time, cooking until light to golden on one side, then turning them over carefully and frying the opposite side until golden brown.


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