In a large saucepan or Dutch oven, bring all ingredients to a boil. COOK GLUTINOUS RICE (IF MAKING KAP ZHONG) It’s a bit of work but definitely worth it for sure 🙂 Thank you for letting me know! “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Thank you so much for your recipe and looking forward to trying it. TIP: For those who found it hard to flatten the dough without it sticking absolutely everywhere (even when you flour everything liberally), I think the best solution would be to mix the dusting flour and sesame (1:1 ratio) to a dish, rolled the wet dough in it to form a slightly flat ball, poke the hole while the ball was in the dish, and then pat the flour off between your hands. The doughnuts look just like the doughnuts my grandmother used to make as well. Use a spatula to scoop the dough out onto the floured surface. PREPARE THE DOUGH We hope you forgive us! 2. One question about the oil for frying … How many times can I reuse the same oil; Or use it for other cooking afterwards? Whoppeeee..time to fry, bake and stir fry! Hi Kassie, like you, I forgot about it many years ago. Once you are done shaping and filling the dough, you can freeze them by placing them on a large baking sheet lined with parchment paper in a single layer until they are firm and hardened and then wrap each one in a plastic wrapper and place in a freezer bag. Transfer the rice to the parchment paper and carefully shape the rice into a 2-inch diameter and about 16-inch in length log using the aid of the parchment paper. I don’t know how important the baking soda was, and seeing that: A, I didn’t have it, and B, it was only a teaspoon-ful amount, I just simply omitted it. Alkaline water / Lye water / Potassium Bicarbonate – this adds chewiness to the texture Cover and let them rest for 20 minutes before frying Briefly rinse the rice with clean water. FOR KAP ZHONG (GLUTINOUS RICE HAM CHIM PENG) Ham chim peng is of Chinese origin and obviously has made its way to Indonesia as well. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Repeat with the other dough and five spice paste. That’s an interesting question. 1-2 hour before you plan to cook them, bring them out and let them thaw completely on the counter before frying. Well worth trying out. I LOVED hahm jeen bang as a kid (and I’m around Kaitlin’s age by guesstimate) and they had it in some NY Chinatowns until at least a decade ago or a decade and a half ago. If I could indulge, I would make these every week :-). Can’t wait to try it! Thanks. 1. Put sugar and salt and stir to mix with the rice. Hi Marvellina, I have been following your blog for a while now. Gather the side to wrap and seal. Cut the dough into two. For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision. The dough will be very wet, so flour both hands before handling the dough. This also depends on humidity. Soak the glutinous rice for at least 4 hours or overnight. Add the starter, water and alkaline water, oil and stir to mix until you get a sticky dough, Generously flour your working surface with flour. When 15 minutes is up, wait 10 minutes and then release pressure completely. Ham Chim Peng with Nam Yue filling *makes 20pcs Half portion of Ham Chim Peng dough Filling 1/2 tsp Chinese five spices powder 1/2 tsp Nam Yue (red fermented bean curd) 1/2 tsp cooking oil 1/4 tsp salt some white sesame seeds Generous amount of all- purpose flour for dusting Method 1. Shaping and gently squeezing to form a log. But ever since then, I deem them the best apple cider dount in my book. Hi Kathy, you will love this recipe. I put it in my oven using “bread proof” function. “Ham” in Cantonese means salty, “Chim” means fried and “Peng” means dough or often referred to as bread or doughnut. You can find vendors selling this kind of snack along the road side stall. I ended up using lots of flour to help in rolling and shaping the doughnuts. Ham Chim Peng with Nam Yue filling *makes 20pcs Half portion of Ham Chim Peng dough Filling 1/2 tsp Chinese five spices powder 1/2 tsp Nam Yue (red fermented bean curd) 1/2 tsp cooking oil 1/4 tsp salt some white sesame seeds Generous amount of all- purpose flour for dusting Method 1. Hi Lulu, Yes, the dough is like super soft and you were on a right track to use flour to help you roll and shape the doughnuts. They were super delicious and my friends were really impressed. 2. Place the glutinous rice log towards the side near you. Recipe Instructions First mix together the flour, baking powder, and baking soda in a mixing bowl. You will still have a very sticky and wet dough, don't panic, Generously flour your working surface with flour. RESTING I love Indonesian & Singapore snacks/kueh/ desserts too LOL! I did leave the dough for a little over 15 minutes (40 minutes actually), that may have affected the texture. If it’s really humid where you are, it’s best to keep in the refrigerator for up to one week. Cover with a cloth and let them rest for 20 minutes before frying, Divide the sweet red bean paste filling and roll into 20 equal balls. Drain off the soaking water. How to Start a Food Blog (without breaking the bank), Alkaline water / Lye water / Potassium Bicarbonate. and it allows even puffiness. Flatten the dough, wet the center of the dough with a little water, sprinkle with some sesame seeds and press it firmly. It turned out pretty good. Cut into 10 equal pieces. Transfer the rice to a steaming dish. Cover and put at a warm place. Cooking time should remain the same for 8-quart size but will take longer to pressurize. If you do end up trying to bake them, I’d appreciate if you can update me, I’m curious to know too 🙂, Made some today, noticed that your recipe for the doughnut is the same as in Agnes Chang’s Hawker ‘s Delights cookbook! Large air holes inside the ham chim peng, which is what we are looking for. At any point if it’s sticky, lightly dust with flour until you can form a large dough ball. Set aside. My grandma loved ham chim peng, especially the one with glutinous rice stuffed in the middle of the dough. This recipe was from a cookbook called Pasar Malam Delights. This site uses Akismet to reduce spam. and i can't really use my hand to fold. Use a spatula to scoop the dough out onto the floured surface. Bring the water in the steamer to a boil. Cut the dough into two. Let it aside. Thanks to your recipe, I capture more than the taste! I personally love both ham chim peng with glutinous rice and also the ones with sweet red bean paste (dou sha) stuffed inside, that’s my dad’s favorite too. Dust with a bit of flour. 🙂 🙂 🙂 But I would love to try these, I bet they taste amazing. Roll it up to the other side. 4. Repeat with the other dough and glutinous log. It’s exactly the kind like what Bill et all displayed on this blog…. Hi Viola, yes you can omit the lye water and you can use bread flour too. Transfer to a serving plate. Ham chin peng are like salty beignets! Red Bean Paste Ham Chin Peng 豆沙咸煎饼. red-colored Chinese fermented bean curd (南腐乳), Savory Soy Milk Soup w/ Fried Dough (Dou Jiang), Cantonese Chicken & Salted Fish Fried Rice, Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough). Ham Chim Peng (pronounced in Cantonese more like, "hahm jeen baeng") is one of those foods that has largely disappeared from menus. PREPARE STARTER They may not be as puffy, but again so sorry that I can’t tell you for sure because I haven’t tried it personally. , and ‘s near/is impossible to find now–both in the Chinatowns AND in Guangzhou area now :( Thank you so so much for making a recipe of this and I can’t wait to try it. I saw this recipe at my friend's house while reading her cookbooks' collection. Ham Chim Peng (chinese 5 spice doughnuts) (A) Gelatinised dough 120g plain flour 85ml hot boiling water 1. Turned out just fine! Heat up oil for frying. Turn the steam release valve to seal. Thank you very much for sharing this recipe.I’m so glad that my first attempt of making the Ham Chim Peng turns out well.Indeed the dough is very wet but it rises well and tastes just like how I remember them.My friends and I enjoy this very much.So good..yummy, Hi Lai, I’m so glad the recipe works out for you. Cut into two logs, No soaking required if you use a pressure cooker. Yes, the dough is crazy wet and sticky, but as long as you dust it with flour well, you can work through it. It slowly disappeared soon after I found out about it, along with the sweet one whose name had something to do with cow horns (?) Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. The hawker stalls selling ham chim peng and you tiao usually will have these as well 😀 Have you every tried? Keep the other covered. the dough is very sticky after mixing the starter and eveything else. Spread the five-spice paste you prepared earlier on the surface Red Bean Dumpling (Ham Chin Peng) 最简单的南乳红豆咸煎饼！！！ Exactly!! The fried savory dough also know as Ham Chim Peng (咸煎饼) with sweet red bean paste filling. Pour 1 cup of water into the inner pot. May 19, 2020 - Making a traditional Chinese fried savory dough also know as Ham Chim Peng (咸煎饼) with sweet and smooth red bean paste filling. Keep the other covered. I especially love the indonesian desserts recipes and Singapore snacks. Roll the dough out into a rectangle, about 1 cm in thickness, Place the glutinous rice log towards the side near you. I have tried a lot of recipes too and I can say they are really really good 🙂 Thank you so much. I have updated with a faster version and even better soft and chewy dough from Katherine Kwa’s. Thank you, Lisa! Place the trivet in the pot. Karen, whether or not you can re-use the oil, I know you really should make it for your 95 year old father ;-). Now.. Mix all the dry ingredients for the dough from all-purpose flour all the way to baking soda in a large mixing bowl. (If you are living in Sydney, you may buy ready made red bean paste from the Asian grocery store). Flatten dough and put a tsp of red bean paste in the center and wrap the dough up to seal. I found that it was super easy to remove all the unnecessary flour and made it much easier to form the shape you need. xoxoxo. Next, add the dark brown sugar, regular sugar, mashed fermented bean curd, and five-spice powder. When you are ready to cook them, get them out from the freezer to thaw them on the counter before frying. Hi There, I don’t live in an asian country and was wondering if i can omit the lye water and maybe substitute bread flour with alll purpose ? Tap here to receive our FREE top 25 recipe book! Serve warm. First mix together the flour, baking powder, and baking soda in a mixing bowl. Fry 2-3 pieces at a time over medium heat. It is a popular tea time snack among the Indonesian Chinese and also the native Indonesian. I have to smile just imagining what my grandma would have said that there are doughnuts out there filled with beans and rice. Nam Yee and Red Bean Dumplings/ Ham Chin Peng/ 油炸面包 A blog about cooking and baking at home. Fluff the rice. This is as delicious as I knew it would be. 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