To make kuli-kuli, peanuts are roasted and then ground into a paste called labu. The paste is then mixed with spices, salt, and sometimes ground pepper, and occasionally sugar. The paste is stripped of excess oil with water and made into the desired shape (round balls, cylinders, etc.). Adding potash to the oil increases the boiling point of the oil. This results in oils being extracted from the kuli-kuli so that more liquid oil is created than when the process started. While being heated and fried, the shaped peanut-paste begins to solidify and harden. It is then removed from the oil and allowed to cool down until ready to be eaten. It has a very long shelf life and is often given to children as a treat or sold in taxi parks by teenage girls to hungry travelers.
