To make kungtang, the peanuts are first fried, hulled, sorted and ground into a powder. The powder is then mixed with malt sugar and fine granulated sugar, and formed while still hot into a cake of crunchy peanut candy. This is dusted with more peanut powder, pressed flat and cut into chunks to make tasty kungtang, which is neither greasy nor sticky.
做貢糖之前先將花生炒熟、去膜、挑仁、磨粉，再與麥芽糖及特製砂糖混合，趁熱做成花生酥，最後包入花生粉壓平、切塊，即成好吃不膩不黏嘴的貢糖。