An easy Peanut Flour or Peanut Powder Recipe, that you can use for Chinese Peanut Cookies and Mochi- it keeps in the fridge for weeks! (Plus how not to turn it into peanut butter!)

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โญ Why This Recipe is a Star
- Easy: this is really a one-step recipe if you have a blender or food processor. If not, I also show you how to make it by hand.
- Versatile: You can use the peanut powder in Chinese peanut cookies, Muah Chee (Chinese mochi), fried Tang Yuan, and to add protein to smoothies. If you don't process it as finely, it can also be used as a topping for salads, oatmeal, and lettuce wraps.
- Once you know how to make peanut flour, you can use the same method to make almond flour, cashew flour for cashew cookies, walnut flour and more!
Note: you can also buy it from Asian grocery stores but those are usually not very fresh, so don't taste too good.
๐ฅ Ingredients
You will only need 1 simple ingredient:
- roasted or fried peanuts: you can use good quality shelled, roasted peanuts from the grocery store. (Preferably unsalted. The recipe will still work if you use salted peanuts, but you'll have less flexibility in how you use the peanut flour later.)
Note: if you only have raw peanuts, I recommend deep-frying them instead of roasting them (before blending) as they will be crunchier that way.
๐ช Step-by-Step Instructions
With a Blender
- Deep-fry: place the whole peanuts in a metal sieve. Heat a pot of oil, once the oil is hot enough, CAREFULLY place the nuts in the oil. Medium-sized nuts (skin on) will take about 7 to 8 minutes to fry. Carefully remove from oil and place on kitchen towels to absorb the extra oil.
- Dry Fry: heat up a wok (or large pan), then dry fry the (shelled) nuts on medium-high heat till fragrant and dark golden brown.
- Roasted in the Oven: pre-heat the oven at 350F/ 177C/ 157C fan for 20 minutes. Once heated, add the (shelled) nuts for 10 minutes, remove carefully, and mix the nuts. Return to oven for 5-10 more minutes, or till fragrant and golden brown.
Whichever way you choose to roast your nuts, leave in a single layer to cool.
Make sure the nuts have COMPLETELY COOLED before blending. If not, they'll turn into peanut paste!
2a. Add ยฝ Cup of the roasted nuts to a dry blender. (You will need a good one.)
2b. Pulse for 5 seconds, then stop. Scrape down the sides and the blades. (If not, the nuts on the blades will release their natural oils and turn into natural peanut butter.)
Note: you can use the same method to make almond butter and cashew butter.
2c. Pulse again for 5 more seconds, scraping again. Repeat till the nuts are at your desired fineness.
Note: After the 2nd round, let the blender rest for 1 minute, or the heat will turn the peanuts in to butter.
2d. Once ground into a fine powder, let it completely cool before storing. (See below for storage details.)
๐ฉ๐ปโ๐ณ How Not to Get Peanut Butter
Tip #1: To avoid turning the peanuts into creamy peanut butter, blend in small batches.
Tip #2: Do not blitz each batch of nuts for too long- always scrape the sides down.
๐ With a Mortar & Pestle
A. Alternatively, you can pound up the nuts in a mortar and pestle (after frying.) This will obviously take a longer period of time.
- Put the nuts in a ziplock bag, seal, and crush with a rolling pin.
- Sieve out the peanut powder, then either keep the larger nuts for peanut sauce, or transfer to a mortar and pestle, and pound till fine.
B. You can whisk peanut butter with tapioca maltodextrin to turn it into powder. (You will need to sieve it to get it powdery.)
- Most people can't easily get tapioca maltodextrin though, so you can blend the peanut butter with tapioca starch.
- Blend 1 Cup tapioca starch with ยฝ to โ Cup of creamy peanut butter (not crunchy peanut butter), making sure to scrape the sides every now and then.
- However, make sure you thoroughly cook your peanut powder before consuming.
๐ฅก How to Store
Keep in an airtight container for up 5-6 days at room temperature, or in the fridge for 2-3 months. (Shelf life will also depend on how fresh your peanuts were to begin with!)
If it starts smelling off, it's gone rancid- toss it!
How to Use
Some of the best ways to use Peanut Butter Powder:
- add to cookie dough, oat flour cookies, or make old-school chinese peanut cookies (not the same as American traditional peanut butter cookies) - it will give crunch to chocolate chip cookies!
- as a coating for Muah Chee
- as a filling for Chinese Glutinous Rice Balls (preferably mixed with pork lard, but some people use butter)
- to sprinkle on yoghurt, peanut butter coffee, overnight oats, and vanilla ice cream
- added to granola, granola bars, or mixed with simple ingredients, such as coconut oil, maple syrup, vanilla extract, chocolate chips and flax seeds to make energy balls
- in many African dishes
- stir-fried with curry leaves to make chutney powder (shenga chutney pudi)
- in Asian dishes- it's very common to add peanut powder to Asian lettuce wraps and Thai recipes, such as Pad Thai.
๐ฅ Use in these Recipes
Enjoyed this easy Traditional Peanut Powder Recipe? Please leave a 5-star ๐๐๐๐๐rating in the recipe card below! If you REALLY liked this dish, please consider supporting it by buying me a bottle of soy sauce! ๐ (No obligation though!) Thank you and have a great day!
Peanut Powder Recipe (Peanut Flour)
Equipment
- 1 Blender Substitute: ziplock bag, rolling pin, sieve, and mortar & pestle.
Ingredients
- 1 Cup peanuts raw or roasted (see below for respective instructions.)
Instructions
For RAW peanus (if using roasted peanuts, skip to below.)
- Method A- Dry Fry: heat up a wok (or large pan), then dry fry the (shelled) nuts on medium-high heat till fragrant and golden brown.
- Method B- Deep-fry: place the whole peanuts in a metal sieve. Heat a pot of oil, once the oil is hot enough, CAREFULLY place the nuts in the oil. Medium-sized nuts (skin on) will take about 7 to 8 minutes to fry. Carefully remove from oil and place on kitchen towels to absorb the extra oil.
- Method C- Roasted in the Oven: pre-heat the oven at 350F/ 177C/ 157C fan for 20 minutes. Once heated, add the (shelled) nuts for 10 minutes, remove carefully, and mix the nuts. Return to oven for 5-10 more minutes, or till fragrant and golden brown.
- Whichever way you choose to roast your nuts, leave in a single layer to cool. Make sure the nuts have COMPLETELY COOLED before blending. If not, they'll turn into peanut paste!
Start here if using roasted nuts
- Add ยฝ Cup of the roasted nuts to a dry blender. (You will need a good one.)
- Pulse for 5 seconds, then stop. Scrape down the sides and the blades. (If not, the nuts on the blades will release their natural oils and turn into natural peanut butter.) Note: you can use the same method to make almond butter and cashew butter.
- Pulse again for 5 more seconds, scraping again. Repeat till the nuts are at your desired fineness. Note: After the 2nd round, let the blender rest for 1 minute, or the heat will turn the peanuts in to butter.
- Once ground into a fine powder, let it completely cool before storing. (See below for storage details.)
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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