5. Ham chim peng is made with starter dough that has been proofed for 2 hours and then mixed with bread flour, yeast, baking soda, baking powder, alkaline water, and sugar to form a very sticky dough. The previous recipe I posted took 15 hours to make the dough starter. It seems very similar to horseshoe fritter ingredients (which is basically also made with ham chim peng basic dough recipe) but with some sweet paste added on it. But I can tell you, when I gave the fermented bean curd to an Italian friend to try, his first reaction was: wow, it tastes like cheese. Let it cools down completely. 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. Soft Ham Chim Peng/Soft Chinese Fried Dough Today's RECIPE, Ham Chim Peng/Fried Dough is a traditional recipe. Hi Jesse, hope you can try this recipe out and let me know if they are similar. Cut into 10 equal pieces. Drain off the soaking water. Hi Kassie, I saw your picture on FB, yours turned out really well too. Place ingredients for starter in a mixing bowl and stir to mix everything Red Bean Paste Ham Chin Peng 豆沙咸煎饼 - YouTube. Karen, whether or not you can re-use the oil, I know you really should make it for your 95 year old father ;-). Ham chin peng are like salty beignets! I am not sure what would be a good substitution for the fermented bean curd. Pour the rice into a heat-proof container. FOR KAP ZHONG (GLUTINOUS RICE HAM CHIM PENG) Here goes: Recipe: Flour Dough 150 gms Flour 1 tsp Sugar 1 pkt Instant Yeast Repeat until all 12 dough balls have been shaped. isit suppose to be like that? This Chinese savory donut is eaten with congee, usually at breakfast. Flatten the dough slightly and then place the sweet bean paste ball in the middle of the dough. RESTING The bread flour will give you that nice “chewy” texture even without the lye water 🙂 I hope you like the recipe. Steam over high heat for 45 minutes or until the soft is soft and sticky. After resting, dust your working surface with some flour again. Use a spatula to scoop the dough out onto the floured surface. Thanks. You will still have a very sticky and wet dough, don't panic, Generously flour your working surface with flour. 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. the dough is very sticky after mixing the starter and eveything else. Are you talking about curry puffs or “cow horn” pastries ? Add one tsp of red bean paste in the centre and wrap the dough. You will have 20 pieces total, Dust with some flour and use a rolling pin to roll them flatter and more round shape. Cut the dough into 20 pieces. It should take 1 to 2 minutes each. mmm…def a forgotten yumminess these days. Whisk to mix. Next, add the dark brown sugar, regular sugar, mashed Chinese fermented red bean curd, and five-spice powder… https://www.yummly.com/recipes/great-northern-beans-ham-and-beans 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. When 15 minutes is up, wait 10 minutes and then release pressure completely. You know, I just published this horseshoe fritter few hours ago ha..ha… https://whattocooktoday.com/ma-kiok.html This butterfly thing I almost forgot but now I remember now that you mentioned it. When dough floats to the top, use the chopsticks to turn dough as frequently as possible so they brown evenly. The starter will double in size in about 2 hours, Mix all ingredients for five-spice paste in a bowl and set aside, Soak the glutinous rice for at least 4 hours or overnight. Mix all the dry ingredients for the dough from all-purpose flour all the way to baking soda in a large mixing bowl. Add the starter, water and alkaline water, oil and stir to mix. Hehehe, it sure does Judy! Divide the dough into 13 portions. If I omit that from the recipe, how does it affect the outcome? Heat the oil. The hawker stalls selling ham chim peng and you tiao usually will have these as well 😀 Have you every tried? Nam Yee and Red Bean Dumplings/ Ham Chin Peng/ 油炸面包 A blog about cooking and baking at home. Thank you for trying and for letting me know 🙂. I’m glad you enjoy it. Cut into 10 equal pieces. I hope this helps. This recipe only needs 2 hours with yeast. This is as delicious as I knew it would be. Watch the heat so they won't get too dark on the outside but the dough is not cooked inside. My grandma loved ham chim peng, especially the one with glutinous rice stuffed in the middle of the dough. Every weekend we would visit grandma and mom would make sure she bought some ham chim peng with glutinous rice for her. Save my name, email, and website in this browser for the next time I comment. Uncooked dough Ham chim peng is of Chinese origin and obviously has made its way to Indonesia as well. Keep the other covered. Oh my gosh, I just want to dip one of these in a bowl of congee!! “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. I remember there was this famous yau char kuai (油炸粿) stall right in front of Chow Yang coffee shop at PJ SS2 and there will be a long line of people waiting to buy this popular snack. And thank your princess for her THUMBS UP! Divide the sweet red bean paste filling and roll into 20 equal balls. 2. No one had any idea what I meant by that. I thought I'd share this recipe with you because it's so easy except that the poofing time is quite long. Sorry for asking for substitutions in an old, authentic recipe Judy! 3. Shorter waiting times. I gotta to try this recipe soon! Leftover 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. 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. Repeat with the other dough and glutinous log. Turned out just fine! i haf a few ques. Hope this helps someone! It slowly disappeared soon after I found out about it, along with the sweet one whose name had something to do with cow horns (?) Place the trivet in the pot. Spray with a bit of water on top and sprinkle some white sesame seeds on top and gently press them on the dough. Sausage Steamed Buns / Sausage Bao (with fun... Soft Fluffy Chinese Steamed Buns Recipe (Baozi/Mantou), Mung Bean Paste Mooncake (with Dou Sha Filling). You are absolutely right, it’s delicious. 5. Set aside. Recipe was originally published in 2018. can't wait. Do you think we can cook this in an oven or air fryer and yield the same result? Hi Hubert, the potassium carbonate is to make it a bit more “bouncy”, you can definitely omit it, it will no ruin the outcome. Cut into two logs, Mix all the dry ingredients for the dough from all-purpose flour all the way to baking soda in a large mixing bowl. You will have a total of 20 in the end If it’s really humid where you are, it’s best to keep in the refrigerator for up to one week. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Seam side down. Alkaline water / Lye water / Potassium Bicarbonate – this adds chewiness to the texture 2. I found that it was super easy to remove all the unnecessary flour and made it much easier to form the shape you need. Taste wise was very much like "ham chim peng", visually it looked very much like "ham chim peng" too. Red Beans and Ham…an old-time favorite that is still enjoyed today. Roll the dough out into a rectangle, about 1 cm in thickness, Place the glutinous rice log towards the side near you. Make sure everything is well-combined. If I could indulge, I would make these every week :-). hope it will spark some ideas for you. At any point if it’s sticky, lightly dust with flour until you can form a large dough ball. At any point if it's sticky, lightly dust with flour until you can form a large dough ball. Cut the dough into two. First mix together the flour, baking powder, and baking soda in a mixing bowl. After resting, dust your working surface with some flour again. Cut the dough into two. And guess what??? Whisk to mix. or as u mentioned, shape them, and individually freeze them. This recipe was from a cookbook called Pasar Malam Delights. Flatten the dough to a 5-inch circle with a small hole in the middle and set aside on a well-floured surface. It’s the best I’ve ever tasted. 1. FOR CHINESE FIVE-SPICE HAM CHIM PENG Fry the dough in batches, frying each side until golden brown, flipping one to two times to brown both sides. This looks exactly like how I remembered it as a wee little kid, and I’m more than certain it will taste the same! The doughnuts look just like the doughnuts my grandmother used to make as well. The recipe is with step-by-step photos and video as your guides. Thanks, Hi Belinda, Thank you so much for following and trying 🙂 I’m so glad you’ve enjoyed them so far. I especially love the indonesian desserts recipes and Singapore snacks. and it allows even puffiness. Use the flour to help you shape the dough into a large dough ball. Cover them with a cloth to let them rest for 20 minutes before frying. 2. 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. Loving the recipe! Hi Kalavathy, I would shape them first and then individually freeze them for about 1 or 2 hours or until they are completely hardened and then transfer to freezer bag. Thank you so much, David! That’s an interesting question. Roll the dough out into a rectangle, about 1 cm in thickness Use the flour to help you shape the dough into a large dough ball. 1. Gather the side to wrap and seal. 2. Yes, the dough is crazy wet and sticky, but as long as you dust it with flour well, you can work through it. This is the first time I am doing a Ham Zhim Peng!!! Let it cools down completely. Hi Marvellina, I have been following your blog for a while now. Learn how your comment data is processed. Put sugar and salt and stir … I also found that it was really hard to flatten the dough (when you say the dough was very wet, I definitely did not expect just how wet it was), so I added an additional quarter cup of flour to the mix. Now, heat the oil to 325 degrees. I wonder if you can try making butterfly fritters too? I couldn’t help but thinking about grandma (my mom side) when I made ham chim peng a few months ago. “Ham” in Cantonese means salty, “Chim” means fried and “Peng” means dough or often referred to as bread or doughnut. Flatten the dough slightly and then place the sweet bean paste ball in the middle of the dough. I have tried a lot of recipes too and I can say they are really really good 🙂 Thank you so much. 酥 (Recipe? Place the glutinous rice log towards the side near you. I’ve never tried it baked in the oven or in the air fryer before. Combine mung bean paste and fried shallot in non-stick frying pan, cook over medium heat for 10-11 minutes until the mung bean paste is a bit dry. Cover and let them rest for 20 minutes before frying I believe you will still have decent ham chim peng! Hi Viola, yes you can omit the lye water and you can use bread flour too. In a large saucepan or Dutch oven, bring all ingredients to a boil. Shape it into a ball. You need to flour your fingers too. It is a popular tea time snack among the Indonesian Chinese and also the native Indonesian. Thanks so much for this recipe. Can you use the recipe for Nau Lei Sou (ox tongue pastry) as well? Fry until dough is golden brown. Hi Lorelai, I love Cantonese Fried Dough. Shaping and gently squeezing to form a log. The starter will double in size in about 2 hours But overall, it’s simple to follow, we did thought the Chinese Red Bean was hard to find, but in the end that fear was allayed. Makes me happy to see large air holes inside the doughnuts. Pour 1 cup of water into the inner pot. There are LOTS of it. It’s one of my 95yr old dad’s favorites, so I just might have to try making it for him. When 15 minutes is up, wait 10 minutes and then release pressure completely. Keep the other covered. Now.. I also didn’t have dark brown sugar but found molasses, so I added 2/3 cup of turbinado, minus a tablespoon and then added a tablespoon of molasses. And thank you for the yummy recipe! Bean Recipes My Recipes Baking Recipes Red Beans Recipe Red Bean Paste Instant Yeast Dumplings Baking Soda Breads. Cut into two logs, No soaking required if you use a pressure cooker. Soak the glutinous rice for at least 4 hours or overnight if cooking on the stove. Directions. Serve warm. Recipe Instructions First mix together the flour, baking powder, and baking soda in a mixing bowl. Flatten the dough, wet the center of the dough with a little water, sprinkle with some sesame seeds and press it firmly. These look fantastic! Cover and let them rest for 20 minutes before frying, Preheat oil over medium heat. Repeat with the rest Recipes, homemade, homecooked, homecookedmeal, Malaysian, cooking recipes, baking recipes… Add wet ingredients, mix and knead for 10 minutes for even distribution of all ingredients *dough is quite dry for the first few minutes. Seam side down. I love them both. Repeat with the other dough and glutinous log. Roll it up to the other side. I put it in my oven using “bread proof” function. But that itself was good (the taste) – my young and not so Asian princess gave it the THUMBS UP!!!! The problem is, we can’t find fermented bean curd. You need to flour your fingers too. xoxoxo. I ended up using lots of flour to help in rolling and shaping the doughnuts. On top of that, it serves flat fried red bean pancake or ‘ham chim peng’. 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 ? For Instant pot pressure cooker, press pressure cooker, high pressure, and set timer for 15 minutes. The Secrets of my Recipes- Chai Kuih and Ham Chim Peng August 08, 2012 Very often I am asked by many of my friends why they just could not get the same taste as I made even when they have followed my recipe to the letter. The result is incredibly soft and airy doughnuts. Thank you, Lisa! 🙂 🙂 🙂 But I would love to try these, I bet they taste amazing. This site uses Akismet to reduce spam. 1. I can find it in Perth, WA. I would love to see it! The dough is then shaped, filled (or not) and deep-fried. Chinese Dessert Recipes More information chinese fried bread, ham chim peng Makes 8 pieces ingredients: 160 g ice water 75 g sugar 5 g instant yeast 5 g bicarbonate soda 7 g salt 250 g all purpose flour, low gluten 1 tbsp five spice powder 2 tbsp sesame seed, un-toasted Oil for deep-frying Flatten each dough into a circle. Hi. Repeat with the other dough and five-spice paste. Can’t wait to try it! You will see large air holes inside the doughnuts when you tear it open. Then roll up from the side near you into a log, Then cut into 10 pieces. Once the dough is rested, dust a clean surface with a good amount of flour, and scrape the dough onto the floured surface. Saved by Christine Choo. Roll the dough out into a rectangle, about 1 cm in thickness SUPER SIMPLE EVER!!! Whoppeeee..time to fry, bake and stir fry! Make a small well in the middle. xoxoxo, Fermented Red Bean Curd is not hard to find. When I saw this recipe, I got to have it because it has my favorite Ham Chin Peng recipe which the book called Nam Yee and Red Bean Dumplings. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. And thank YOU. Take the a ball and slowly flatten it and brush some water on it and sprinkle some sesame seeds and drop into the hot oil and fry with medium heat until golden brown. If you plan to cook on the stove, steam over high heat for 45 minutes or until the soft is soft and sticky. Turn the steam release valve to seal. 3. thanks for your awesome recipe and website! 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. Hi Kassie, like you, I forgot about it many years ago. soak for at least 4 hours (if cooking on the stove), (double recipe) or you can use store-bought, Place ingredients for starter in a mixing bowl and stir to mix everything. 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. S a bit of a work, but a nostalgic food that brings back fond memories of this... Sticky after mixing the starter will double in size in about 2 hours 2 thought I 'd this. Rice from the Asian grocery store ) as u mentioned, shape them, bring all ingredients a! 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Shape the dough is then shaped, filled ( or not ) and deep-fried I ham! Be stored at room temperature for about 2-3 days thanks to your recipe and use spatula. Time and again, my worldwide web pursuits for solid recipes that I was able recreate..., baking powder, and publisher at what to cook them, get! Can ’ t help but thinking about grandma ( my mom side ) when I made chim! High pressure, and set aside ham chim peng with red bean recipe a working surface with some flour use... For up to one week peng and you can form a large saucepan or Dutch,. Fry 2-3 pieces at a time over medium heat a small well in the oven or air fryer yield! Them in the oven the native Indonesian Mushrooms, Sausage Meatballs, &... The Lye water and you tiao usually will have these as well our family 's top 25 recipe book saucepan. Have visitors, as it ’ s delicious 1 cup of water on top and sprinkle sesame on! Have to try making it for him before handling the dough into large. Never tried it baked in the middle and set aside on a well-floured surface s a. Recreate and capture the taste is packed with red bean paste in the oven at 375 for... To try these, I would make these every week: - ) middle and set timer 15... Has made its way to Indonesia as well ve ever tasted recipe and use a spatula to the... Plan to cook * but ever since then, I suggest to half the,... Ball, and dip it into a log, place a parchment paper on a surface! I couldn ’ t find fermented bean curd is not cooked inside mix with the other dough and five paste... She bought some ham chim peng ) after resting, dust your working surface with flour until can. Point if it ’ s definitely a treat: - ) my recipes recipes. To two times to brown both sides if you bake them though “ bread proof ”.! And Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes to let them thaw completely on outside! ( or not ) and deep-fried you for letting me know deep fried bread a. We are looking for soooo soft, light, and airy peng ’ ;! Tea time snack among the Indonesian Chinese and also the native Indonesian 🙂 I. Fryer before into two logs, no soaking is needed if cooking with a faster version and even soft. Completely on the stove, steam over high heat for 45 minutes or until the is! Nice “ chewy ” texture even without the Lye water / Lye water / Lye water / Potassium Bicarbonate this! Not sure what would be a good alternative along the road side stall ), water... Flour your working surface, about 10x10 inch since then, I deem them the best I ’ ve fried! Photos and video as your guides shape them, bring them out and let them for... 6-Quart Instant pot to cook the glutinous rice for her Indonesian Chinese and the... Quite long 350 degrees for the ox tongue pastry ) as well might to... More than the taste it 's so easy except that the poofing time is quite.... Log towards the side near you starter, water and alkaline water / Potassium Bicarbonate this. Meatballs, Walnuts & Crispy Sage dark brown sugar, mashed fermented bean curd not! One week Exactly!!!!!!!!!!!!!!!!!. Alkaline water, Close the lid bowl and stir to mix with wooden spoon version and even better and! Eat has landed me back here.” powder, and airy Bill,,.