Peanut Powder Recipe (Peanut Flour)

A spoonful of homemade ground peanut powder.

5 from 2 votes

Peanut Powder Recipe (Peanut Flour)

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!)

Course: Dessert, Side Dish

Cuisine: Cantonese, Chinese

Calories: 832kcal

Author: Zen

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 ½ 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

Turning peanut butter into flour with tapioca starch: see post.

Storage: 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!)

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition