chinese pastries
tim lee 1989

1 1/2	c c	water brown sugar	boil up for 10 min or so until syrupy; reserve for glaze
1 2	c T	raw peanuts sesame seeds	dry fry until golden brown, then grind up in food processor
3/4 3/4	c c	shredded coconut sugar	add and mix
1	lb	wonton wrapper	cut into rounds
brush edge of wrapper with egg yolk place spoonful of mixture in center fold over and seal edges deep fry until golden, drain dip in glaze and let dry