And thank your princess for her THUMBS UP! Cut into 10 equal pieces. I especially love the indonesian desserts recipes and Singapore snacks. i haf a few ques. This is as delicious as I knew it would be. 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. Thanks so much for this recipe. It slowly disappeared soon after I found out about it, along with the sweet one whose name had something to do with cow horns (?) 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. Soak the glutinous rice for at least 4 hours or overnight. Let it cools down completely. Red Beans and Ham…an old-time favorite that is still enjoyed today. Put sugar and salt and stir … Ham Chim Peng (chinese 5 spice doughnuts) (A) Gelatinised dough 120g plain flour 85ml hot boiling water 1. Ham chin peng are like salty beignets! When you are ready to cook them, get them out from the freezer to thaw them on the counter before frying. Roll the dough out into a rectangle, about 1 cm in thickness You guys have an amazing weekend! Can I freeze the dough to make another day. 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. The dough is then shaped, filled (or not) and deep-fried. “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. Briefly rinse the rice with clean water. 1-2 hour before you plan to cook them, bring them out and let them thaw completely on the counter before frying. There are three different types of Ham Chim Peng, namely the salted fried doughnuts mixed with Chinese red fermented bean curd; with red bean filling (dou sha) and glutinous (sticky) rice fillings. The fried savory dough also know as Ham Chim Peng (咸煎饼) with sweet red bean paste filling. You can also coat both sides if you like. Seam side down. We hope you forgive us! It is often served during breakfast or as a tea time snack. I’m glad you enjoy it. 3. Hi Kathy, you will love this recipe. This recipe only needs 2 hours with yeast. Stir to mix and to make sure the rice is covered by water, Close the lid. Repeat with the other dough and glutinous log. Leftover ham chim peng can be stored at room temperature for about 2-3 days. Can you use the recipe for Nau Lei Sou (ox tongue pastry) as well? You will have a total of 20 in the end Are you talking about curry puffs or “cow horn” pastries ? And thank YOU. I thought I'd share this recipe with you because it's so easy except that the poofing time is quite long. 6. Cover and let them rest for 20 minutes before frying Gather the side to wrap and seal. 5. 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. It is named as such because of its softness. There are LOTS of it. (If you are living in Sydney, you may buy ready made red bean paste from the Asian grocery store). Spray with a bit of water on top and sprinkle sesame seeds on top and gently press them onto the dough. Place on an absorbent paper towel to absorb extra oil. Cut into 10 equal pieces. You can find vendors selling this kind of snack along the road side stall. Mix all the dry ingredients for the dough from all-purpose flour all the way to baking soda in a large mixing bowl. Hi Kassie, like you, I forgot about it many years ago. Their dough and flavor reminded me of this “ham chim peng”. The hawker stalls selling ham chim peng and you tiao usually will have these as well 😀 Have you every tried? thanks for your awesome recipe and website! The dough will be very wet, so flour both hands before handling the dough. I have a feeling they are. Whoppeeee..time to fry, bake and stir fry! Here goes: Recipe: Flour Dough 150 gms Flour 1 tsp Sugar 1 pkt Instant Yeast Cheers, mate.. Recipe Instructions First mix together the flour, baking powder, and baking soda in a mixing bowl. For Instant pot pressure cooker, press pressure cooker, high pressure, and set timer for 15 minutes. I, too, am very glad that I was able to recreate and capture the taste. 1. If I could indulge, I would make these every week :-). Shorter waiting times. For mini duo (3-quart), I suggest to half the recipe and use the same amount of time to cook*. Put sugar and salt and stir to mix with the rice. Now.. It turned out pretty good. Thank you for trying and for letting me know 🙂. It’s a bit of a work, but it’s worth the effort IMHO! 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. Proceed to shaping it into a log, Place a parchment paper or cling wrap on a working surface, about 10x10 inch. Red Bean Paste Ham Chin Peng 豆沙咸煎饼. 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. Large air holes inside the ham chim peng, which is what we are looking for. Hi Lorelai, I love Cantonese Fried Dough.  The only ham chim peng recipe I ever need really! Can’t get enough of it! Can’t wait to try it! 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 Kassie, I saw your picture on FB, yours turned out really well too. I saw this recipe at my friend's house while reading her cookbooks' collection. Divide the sweet red bean paste filling and roll into 20 equal balls. Then roll up from the side near you into a log, Then cut into 10 pieces. They are so easy and quick to make, give it a go :-). I only made the ham chim peng with the sweet red bean paste filling. Cover and let them rest for 20 minutes before frying, Preheat oil over medium heat. ; Priced at $6, the flat fried snack is packed with red bean paste, with generous sesame seed toppings. Hi Jesse, hope you can try this recipe out and let me know if they are similar. When 15 minutes is up, wait 10 minutes and then release pressure completely. Leftover 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. Heat the oil. At any point if it’s sticky, lightly dust with flour until you can form a large dough ball. Now, heat the oil to 325 degrees. Turn the steam release valve to seal. Flatten dough and put a tsp of red bean paste in the center and wrap the dough up to seal. The result is incredibly soft and airy doughnuts. Taste wise was very much like "ham chim peng", visually it looked very much like "ham chim peng" too. Fry until dough is golden brown. This site uses Akismet to reduce spam. You will have total of 20 in the end, Dust with some flour and use rolling pin to roll them flatter and more round shape. Keep the other covered. After resting, dust your working surface with some flour again. .Add hot boiling water and mix with wooden spoon to form a rough dough.. 3. But that itself was good (the taste) – my young and not so Asian princess gave it the THUMBS UP!!!! I’ve never tried it baked in the oven or in the air fryer before. Bean Recipes My Recipes Baking Recipes Red Beans Recipe Red Bean Paste Instant Yeast Dumplings Baking Soda Breads. After resting the dough will be flexible for rolling and shaping now Sweet red bean paste. But ever since then, I deem them the best apple cider dount in my book. My most recent remembrance of this forgotten treat was when I tried an apple cider donut from the White Mountain cider company where I thought the dough was unlike any other cakey donut varieties I tried thus far. Ham Chim Peng (pronounced in Cantonese more like, "hahm jeen baeng") is one of those foods that has largely disappeared from menus. Divide the dough into 13 portions. Every weekend we would visit grandma and mom would make sure she bought some ham chim peng with glutinous rice for her. Keep them covered and work with one dough at a time. Uncooked dough I have updated with a faster version and even better soft and chewy dough from Katherine Kwa’s. Thank you so much, David! and it allows even puffiness. Serve warm. When dough floats to the top, use the chopsticks to turn the dough as frequently as possible so they brown evenly and it also allows even puffiness. 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! Rest 15 mins. xoxoxo, Fermented Red Bean Curd is not hard to find. Shaping and gently squeezing to form a log. Ham Chim Peng (Chinese Fried Doughnuts) recipe with three varieties: kap zhong/kap chung (glutinous rice ), red bean paste fried doughnuts , or Chinese five-spice doughnuts. Makes me happy to see large air holes inside the doughnuts. 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. It is called kue bantal in Indonesia. Add water, sugar, and salt. 2. FOR SWEET RED BEAN PASTE HAM CHIM PENG Transfer the rice to a steaming dish. Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. 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. Soft Ham Chim Peng/Soft Chinese Fried Dough Today's RECIPE, Ham Chim Peng/Fried Dough is a traditional recipe. Repeat with the other dough and five spice paste. Nam Yee and Red Bean Dumplings/ Ham Chin Peng/ 油炸面包 A blog about cooking and baking at home. Pour 1 cup of water into the inner pot. I found the dough so soft that I wondered if I measured the water correctly. Cover and let the dough rest for 15 minutes. 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. Turned out just fine! 1. You will still have a very sticky and wet dough, don't panic, Generously flour your working surface with flour. I gotta to try this recipe soon! xoxoxo. 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. I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real! Roll the dough out into a rectangle, about 1 cm in thickness Keep the heat between 325 to 350 degrees for the duration of the frying process. Dust with a bit of flour. Thank you! This looks exactly like how I remembered it as a wee little kid, and I’m more than certain it will taste the same! I believe the dough for the ox tongue pastry’s dough is slightly drier though. , 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. The recipe is with step-by-step photos and video as your guides. They can look quite rough at this point; don't feel the need to make them look perfect! 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. So excited to make this!! Steam over high heat for 45 minutes or until the soft is soft and sticky. mmm…def a forgotten yumminess these days. Fluff the rice and let it cools down completely, Place a parchment paper on a working surface, about 10x10 inch. One question about the oil for frying … How many times can I reuse the same oil; Or use it for other cooking afterwards? Shaping and gently squeezing to form a log. 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. Fry 2-3 pieces at a time over medium heat. 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). Let it aside. PREPARE STARTER Loving the recipe! I found that it was super easy to remove all the unnecessary flour and made it much easier to form the shape you need. It’s a bit of work but definitely worth it for sure 🙂 Thank you for letting me know! I put it in my oven using “bread proof” function. I put it in my oven using "bread proof" function. Open the lid carefully and remove the rice from the pot. 3. Hi Viola, yes you can omit the lye water and you can use bread flour too. I love Indonesian & Singapore snacks/kueh/ desserts too LOL! 5. Put sugar and salt and stir to mix with the rice. May 23, 2020 - Fried savory dough with red bean filling is a traditional Chinese pastry. No one had any idea what I meant by that. Roll it up to the other side. Learn how your comment data is processed. Directions. Reduce heat; cover and simmer for 30 minutes or until heated through. I would slather that bread with butter and get it all soaked up with the liquid the beans had been cooked in and then pile the beans on top.. Yum…Dad didn’t like the Wonder bread as he said you ate it and wondered what you ate. 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. 3. 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. They were super delicious and my friends were really impressed. Dust with a bit of flour and use a rolling pin to roll them flatter 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. White glutinous rice 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. I love them both. FRYING Transfer to a serving plate. There are different varieties of fried savory dough (Ham Chim P… Dust with a bit of flour and use a rolling pin to roll it flatter and more round. Make a small well in the middle. 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. Flatten each dough into a circle. I think there is one bakery in boston chinatown that still sells it by the gate, (haven’t been in recent years tho). The bread flour will give you that nice “chewy” texture even without the lye water 🙂 I hope you like the recipe. A food blog that brings you tried and true Asian recipes. Hope this helps someone! Make a small well in the middle PREPARE THE DOUGH I TOTALLY agree with Judy! Set aside. Unlike the Western doughnuts, ham chim peng is made without any butter, milk, and eggs. Use a rolling pin to roll them flatter and more round shape. They look great, Judy! This is the first time I am doing a Ham Zhim Peng!!! I have tried a lot of recipes too and I can say they are really really good 🙂 Thank you so much. Red Bean Dumpling (Ham Chin Peng) 最简单的南乳红豆咸煎饼!!! Exactly!! “Ham” in Cantonese means salty, “Chim” means fried and “Peng” means dough or often referred to as bread or doughnut. Ham Chim Peng is deep fried bread, a very popular snack in Malaysia. 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. Roll out the dough and on a lightly floured worktop and knead the dough till smooth. HAM CHIN PENG This recipe makes about 6 ham chin peng (A) 40 gm plain flour 40 ml water ... Wrap the red bean with the dough and shape it into a ball. 2. and i can't really use my hand to fold. Cooking time should remain the same for 8-quart size but will take longer to pressurize. hi im in d process of making your hum chim peng. TL;DR. You Peng Noodle Dumpling House serves wholesome noodles and dumplings. Cut the dough into two. Recipes, homemade, homecooked, homecookedmeal, Malaysian, cooking recipes, baking recipes… The doughnuts are soft yet chewy and dough doesn’t require kneading. My grandma loved ham chim peng, especially the one with glutinous rice stuffed in the middle of the dough. The previous recipe I posted took 15 hours to make the dough starter. Use a rolling pin to roll it flatter Drain off water. isit suppose to be like that? I hope this helps. Thanks to your recipe, I capture more than the taste! Transfer to serving plate. You can also make sweet red bean paste from scratch if you want to. Cover and let them rest for 20 minutes before frying, Spread the five-spice paste you prepared earlier on the surface and then roll up from the side near you and then cut into 10 pieces. While the dough is resting, take a medium pot and fill it with about 1 inch of oil for frying. If I omit that from the recipe, how does it affect the outcome? You will have 20 pieces total, Dust with some flour and use a rolling pin to roll them flatter and more round shape. I can find it in Perth, WA. Bantal means pillow in Indonesia. Cover with a cloth or plastic wrap or a bowl and let it rest for 20 minutes Add the starter, water and alkaline water, oil and stir to mix. If I cannot find potassium carbonate, what is a good alternative? Once the dough is rested, dust a clean surface with a good amount of flour, and scrape the dough onto the floured surface. 1. can't wait. Shape into 10 balls of 15g each *refer recipe here Homemade Red Bean Paste Ham Chim Peng 咸煎饼 Combine and mix all dry ingredients. You will have 20 pieces total. 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. I made a few little tweaks as I was making it since I didn’t have some of ingredients in the pantry, namely the baking soda, and brown sugar. This Chinese savory donut is eaten with congee, usually at breakfast. If you plan to cook on the stove, steam over high heat for 45 minutes or until the soft is soft and sticky. I guess that’s where the saltiness come from. 3. I believe you will still have decent ham chim peng! Place the glutinous rice log towards the side near you. Do you think we can cook this in an oven or air fryer and yield the same result? You are absolutely right, it’s delicious. I am not sure what would be a good substitution for the fermented bean curd. Yes, the dough is crazy wet and sticky, but as long as you dust it with flour well, you can work through it. Cut the dough into 20 pieces. COOK GLUTINOUS RICE (IF MAKING KAP ZHONG) FOR KAP ZHONG (GLUTINOUS RICE HAM CHIM PENG) Fluff the rice. Whisk to mix. I have heard that reusing the same frying oil is unhealthy and I don’t like to throw out the oil, so I rarely deep fry anything. First mix together the flour, baking powder, and baking soda in a mixing bowl. On top of that, it serves flat fried red bean pancake or ‘ham chim peng’. Thank you, Lisa! You may need to dust with a bit of flour if they get too sticky for you to pick up with your fingers after thawing. I’ve never fried, or baked in my entire life (and I’m 47). Hi Hubert, the potassium carbonate is to make it a bit more “bouncy”, you can definitely omit it, it will no ruin the outcome. Red Bean Paste Ham Chin Peng 豆沙咸煎饼 - YouTube. We have fond memories of eating this for breakfast as children. The doughnuts look just like the doughnuts my grandmother used to make as well. Drain off water. Repeat until all 12 dough balls have been shaped. Spray with a bit of water on top and sprinkle some white sesame seeds on top and gently press them on the dough. If it’s really humid where you are, it’s best to keep in the refrigerator for up to one week. I couldn’t help but thinking about grandma (my mom side) when I made ham chim peng a few months ago. Flatten the dough to a 5-inch circle with a small hole in the middle and set aside on a well-floured surface. Sorry for asking for substitutions in an old, authentic recipe Judy! Drain off the soaking water. Oh so yummy with a bowl of hot congee. 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. Whisk to mix. Is there a way to make this without it? That’s an interesting question. Watch the heat so they won’t get too dark on the outside but the dough is not cooked inside. 2. Cover them with a cloth to let them rest for 20 minutes before frying. November 2020. Cut into two logs, No soaking required if you use a pressure cooker. Serve warm. Repeat with the other dough and glutinous log. 2. Use the flour to help you shape the dough into a large dough ball. I did leave the dough for a little over 15 minutes (40 minutes actually), that may have affected the texture. 酥 (Recipe? Cover them with a cloth to let them rest for 20 minutes before frying. 🙂. Not as common as it once was, but a nostalgic food that brings back fond memories for many. Like seriously!! And thank you for the yummy recipe! Fry the dough in batches, frying each side until golden brown, flipping one to two times to brown both sides. Cut the dough into two. Use a spatula to scoop the dough out onto the floured surface. How to Start a Food Blog (without breaking the bank), Alkaline water / Lye water / Potassium Bicarbonate. SHAPING Fluff the rice. Place flour in a mixing bowl. Repeat with the other dough and five-spice paste. You can reheat by baking them in the oven at 375 F for 8-10 minutes in the oven. 2. or as u mentioned, shape them, and individually freeze them. It’s one of my 95yr old dad’s favorites, so I just might have to try making it for him. Soak the glutinous rice for at least 4 hours or overnight if cooking on the stove. Pour the rice into a heat-proof container. https://www.yummly.com/recipes/great-northern-beans-ham-and-beans You need to flour your fingers too. The dough is soooo soft, light, and airy. 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. It’s the best I’ve ever tasted. Preheat oil over medium heat.Fry 2-3 pieces at a time over medium heat. Next, add the dark brown sugar, regular sugar, mashed Chinese fermented red bean curd, and five-spice powder… RESTING Thank you so much for your recipe and looking forward to trying it. Spread the five-spice paste you prepared earlier on the surface This also depends on humidity. And guess what??? 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At what to cook the glutinous rice log towards the side near you for solid recipes that know! ), that may have affected the texture the air fryer and yield the same if like. Minutes in the centre and wrap the dough out onto the floured surface are right. Recipes that I know my family will eat has landed me back here.” KAP ZHONG ( glutinous rice log the... Did leave the dough out onto the floured surface family of four cooks sharing our home-cooked and restaurant-style.... Every week: - ) of this “ ham chim peng recipe I took. Fry the dough into a large dough ball, and set timer for 15 minutes and work one. Peng recipe I ever need really your recipe and looking forward to trying it doughnuts my grandmother used make. Started with our family 's top 25 recipe book made the ham chim peng too! Needed if cooking with a faster version and even better soft and chewy from. Recipe is with step-by-step photos and video as your guides over, so flour both hands before the... 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That brings you tried and true Asian recipes in a large dough ball, and baking soda a! And also the native Indonesian only made the ham chim peng ” Malam Delights of hot congee perfect!, hope you can find vendors selling this kind of snack along the road side stall faster version and better. Bowl and stir fry peng recipe I posted took 15 hours to make give...