Recipes - Malaysian & Singaporean

Fah Sung Thong (Chinese Peanut And Sesame Brittle)


Fah Sung Thong, which literally means peanut candy in Cantonese, has the look and texture like nougat. It is equal parts crunchy, toasty and sweet, which makes it a hit with the kids! It only takes four steps to make, so it’s nearly impossible to stuff this up.
Cooking Time: 30mins - 60mins
Serves:Crowd
Total time: 30mins - 60mins
Course: Snack
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

230g raw peanuts (shelled and toasted)
½ tsp salt
1/8 tsp five-spice powder
35g sesame seeds (toasted)
220g granulated sugar
1 tbsp vinegar
80ml water

Tools

25cm square tray




Steps:
  1. Line a 25cm baking pan with parchment paper. Start by sprinkling all the peanuts and half of the sesame seeds all over the base of the pan.
  2. In a small saucepan, heat sugar, vinegar, and water over low heat and stir until sugar dissolves. Then bring to boil and cover the saucepan, allowing it to continue boiling until the sugar turns light amber in colour. This should take about 12-15 mins. Then, remove from heat.
  3. Carefully pour melted sugar over peanuts and sesame seeds, and sprinkle the remaining sesame seeds evenly on the top.
  4. Set aside to cool for about 5 mins, and then use a sharp knife to cut the Fah Sung Thong before it cools and hardens completely.

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Fah Sung Thong (Chinese Peanut And Sesame Brittle)

Fah Sung Thong (Chinese Peanut And Sesame Brittle)

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Fah Sung Thong, which literally means peanut candy in Cantonese, has the look and texture like nougat. It is equal parts crunchy, toasty and sweet, which makes it a hit with the kids! It only takes four steps to make, so it’s nearly impossible to stuff this up.

Cooking Time: 30mins - 60mins
Serves: Crowd
Total time: 30mins - 60mins
Course: Snack
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

230g raw peanuts (shelled and toasted)
½ tsp salt
1/8 tsp five-spice powder
35g sesame seeds (toasted)
220g granulated sugar
1 tbsp vinegar
80ml water

Tools

25cm square tray

Instructions
  1. Line a 25cm baking pan with parchment paper. Start by sprinkling all the peanuts and half of the sesame seeds all over the base of the pan.
  2. In a small saucepan, heat sugar, vinegar, and water over low heat and stir until sugar dissolves. Then bring to boil and cover the saucepan, allowing it to continue boiling until the sugar turns light amber in colour. This should take about 12-15 mins. Then, remove from heat.
  3. Carefully pour melted sugar over peanuts and sesame seeds, and sprinkle the remaining sesame seeds evenly on the top.
  4. Set aside to cool for about 5 mins, and then use a sharp knife to cut the Fah Sung Thong before it cools and hardens completely.

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