Rinse peanuts until water is clear. Combine the peanuts with Hawaiian salt and 4 quarts water in an 8-quart pressure cooker. Let soak overnight. Add the bat kok, then cover the pressure cooker. Bring pressure up to 15 pounds and cook for 1 hour, keeping pressure constant at 15 pounds. Release pressure according to manufacturers directions. Let soak for 30 minutes more. Drain water. To cook without pressure cooker: Soak peanuts and cook with bat kok for 3 hours, simmering gently. If more water is needed, add more accordingly to keep the peanuts wet. Note: If peanuts are too salty, drain salted water and rinse with fresh water. TIME INCLUDES SOAKING OVERNIGHT From a book of my mothers (Judy Hosey) titled , mostly Japanese and Hawaiian. Downloaded from Glens MM Recipe Archive, G Internet.