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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Peanut Roll

  • 25 sheets frozen popiah skin, thawed at room temperature, 7.5 x7.5 inches each
  • 250 g toasted peanuts, ground
  • 180 g caster sugar
  • 50 g Q.B.B Ghee, melted (you may need more or less)
  • 1 egg, beaten for sealing

  1. Mix ground peanuts with sugar.
  2. Cut popiah skin into four squares per piece.
  3. Brush surface of popiah skin with melted ghee.
  4. Put a teaspoon of peanut mixture onto each square of popiah skin and wrap like a mini spring roll.
  5. Brush the top corner with some egg and seal the wrapping.
  6. Repeat steps 3 – 5 until all squares are used up.
  7. Preheat oven at 160°C (with fan)/180°C (without).
  8. Arrange the wrapped rolls onto a baking tray and bake for 15 minutes or until lightly golden and crispy.

Peanut rolls are definitely a holiday favourite; crisp little bites of delight that are so very easy to make and serve, and equally easy to eat. Feel free to use a nut of your choice, though peanuts, being versatile and exceedingly tasty, take our top vote.

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