Recipes, homemade, homecooked, homecookedmeal, Malaysian, cooking recipes, baking recipes… Sorry for asking for substitutions in an old, authentic recipe Judy! Cut the dough into 20 pieces. First mix together the flour, baking powder, and baking soda in a mixing bowl. Turn the steam release valve to seal. 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. 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. Use the flour to help you shape the dough into a large dough ball. Use a rolling pin to roll it flatter Use a rolling pin to roll them flatter and more round shape. 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. 酥 (Recipe? But that itself was good (the taste) – my young and not so Asian princess gave it the THUMBS UP!!!! Sausage Steamed Buns / Sausage Bao (with fun... Soft Fluffy Chinese Steamed Buns Recipe (Baozi/Mantou), Mung Bean Paste Mooncake (with Dou Sha Filling). 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. Hehehe, it sure does Judy! Place flour in a mixing bowl. The bread flour will give you that nice “chewy” texture even without the lye water 🙂 I hope you like the recipe. 1. Hi Kassie, like you, I forgot about it many years ago. 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. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. I’ve never fried, or baked in my entire life (and I’m 47). Repeat with the other dough and five spice paste. Uncooked dough It’s the best I’ve ever tasted. 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. November 2020. Then roll up from the side near you into a log, Then cut into 10 pieces. You will still have a very sticky and wet dough, don't panic, Generously flour your working surface with flour. xoxoxo, Fermented Red Bean Curd is not hard to find. Covered with plastic wrap at put in a warm place. And thank your princess for her THUMBS UP! I only make this when we have visitors, as it’s definitely a treat :-). When you are ready to cook them, get them out from the freezer to thaw them on the counter before frying. i half already rested for 20min x3 times. Cover and let them rest for 20 minutes before frying Set aside. Nam Yee and Red Bean Dumplings/ Ham Chin Peng/ 油炸面包 A blog about cooking and baking at home. If you plan to cook on the stove, steam over high heat for 45 minutes or until the soft is soft and sticky. Their dough and flavor reminded me of this “ham chim peng”. The dough will be very wet, so flour both hands before handling the dough. Add wet ingredients, mix and knead for 10 minutes for even distribution of all ingredients *dough is quite dry for the first few minutes. Keep them covered and work with one dough at a time. 2. Posted a picture on your FB page of the results! 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! Now.. Soak the glutinous rice for at least 4 hours or overnight. This is as delicious as I knew it would be. I believe you will still have decent ham chim peng! I saw this recipe at my friend's house while reading her cookbooks' collection. This site uses Akismet to reduce spam. Shape it into a ball. 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. isit suppose to be like that? i haf a few ques. A food blog that brings you tried and true Asian recipes. This recipe was from a cookbook called Pasar Malam Delights. Whisk to mix. Cover and let them rest for 20 minutes before frying, Preheat oil over medium heat. Can you use the recipe for Nau Lei Sou (ox tongue pastry) as well? Add Pau Flour, Salt, Fermented Bean Curd, 5 Spcie Powder to TM Bowl (3 Min, ) Step 3 Divide individual dough to 25g each, and wrap with 1/2 tbsp of Red bean paste. When 15 minutes is up, wait 10 minutes and then release pressure completely. PREPARE STARTER This recipe only needs 2 hours with yeast. I TOTALLY agree with Judy! I put it in my oven using "bread proof" function. Keep the other covered. Stir to mix and to make sure the rice is covered by water, Close the lid. Repeat the same to the rest of the dough. 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. I ended up using lots of flour to help in rolling and shaping the doughnuts. It slowly disappeared soon after I found out about it, along with the sweet one whose name had something to do with cow horns (?) Cheers, mate.. 5. Soft Ham Chim Peng/Soft Chinese Fried Dough Today's RECIPE, Ham Chim Peng/Fried Dough is a traditional recipe. The previous recipe I posted took 15 hours to make the dough starter. 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! I had no idea that they were flavored with fermented red bean curd. Drain all water. Keep the heat between 325 to 350 degrees for the duration of the frying process. 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. Use a spatula to scoop the dough out onto the floured surface. Tried this recipe? I wonder if you can try making butterfly fritters too? After resting, dust your working surface with some flour again. It turned out pretty good. White glutinous rice Hi Kathy, you will love this recipe. it sticks all over, so i use a wooden spoon. Dust with a bit of flour. You can find vendors selling this kind of snack along the road side stall. Fluff the rice. It’s a bit of a work, but it’s worth the effort IMHO! You guys have an amazing weekend! Watch the heat so they won't get too dark on the outside but the dough is not cooked inside. Repeat with the rest 1. Place ingredients for starter in a mixing bowl and stir to mix everything The hawker stalls selling ham chim peng and you tiao usually will have these as well 😀 Have you every tried? Cooking time should remain the same for 8-quart size but will take longer to pressurize. I did leave the dough for a little over 15 minutes (40 minutes actually), that may have affected the texture. The dough is soooo soft, light, and airy. I especially love the indonesian desserts recipes and Singapore snacks. Place the glutinous rice log towards the side near you. Cover and put at a warm place. Use the flour to help you shape the dough into a large dough ball. Roll the dough out into a rectangle, about 1 cm in thickness, Place the glutinous rice log towards the side near you. One question about the oil for frying … How many times can I reuse the same oil; Or use it for other cooking afterwards? I put it in my oven using “bread proof” function. Is there a way to make this without it? You can also make sweet red bean paste from scratch if you want to. Dust with a bit of flour and use a rolling pin to roll it flatter and more round. At any point if it’s sticky, lightly dust with flour until you can form a large dough ball. Yes, the dough is crazy wet and sticky, but as long as you dust it with flour well, you can work through it. 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. There are LOTS of it. When dough floats to the top, use the chopsticks to turn dough as frequently as possible so they brown evenly. Fluff the rice. After resting, dust your working surface with some flour again. How to Start a Food Blog (without breaking the bank), Alkaline water / Lye water / Potassium Bicarbonate. It’s exactly the kind like what Bill et all displayed on this blog…. Like seriously!! I hope this helps. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour (B) Ingredients (main dough) 380g plain flour Hi Lorelai, I love Cantonese Fried Dough. thanks for your awesome recipe and website! I found that it was super easy to remove all the unnecessary flour and made it much easier to form the shape you need. But ever since then, I deem them the best apple cider dount in my book. Repeat with the other dough and five-spice paste. SUPER SIMPLE EVER!!! I love Indonesian & Singapore snacks/kueh/ desserts too LOL! Every weekend we would visit grandma and mom would make sure she bought some ham chim peng with glutinous rice for her. Mix all the dry ingredients for the dough from all-purpose flour all the way to baking soda in a large mixing bowl. I guess that’s where the saltiness come from. 4. mmm…def a forgotten yumminess these days. However, the inside could not be any different. Shaping and gently squeezing to form a log. You need to flour your fingers too. 1. hope it will spark some ideas for you. 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.  The only ham chim peng recipe I ever need really! The fried savory dough also know as Ham Chim Peng (咸煎饼) with sweet red bean paste filling. Cover and let the dough rest for 15 minutes. I am not sure what would be a good substitution for the fermented bean curd. They are so easy and quick to make, give it a go :-). 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 aside. Drain off the soaking water. Now, heat the oil to 325 degrees. Cut the dough into 20 pieces. Hi Hubert, the potassium carbonate is to make it a bit more “bouncy”, you can definitely omit it, it will no ruin the outcome. Seam side down. 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. and it allows even puffiness. Thank you for trying and for letting me know 🙂. Cut into 10 equal pieces. Can’t get enough of it! 3 For water dough: Sift together plain flour and icing sugar, add in salt, mix well. 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. Rest 15 mins. Roll the dough out into a rectangle, about 1 cm in thickness In a large saucepan or Dutch oven, bring all ingredients to a boil. Serve warm. Fry 2-3 pieces at a time over medium heat. 3. 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. No one had any idea what I meant by that. And thank YOU. Add one tsp of red bean paste in the centre and wrap the dough. Flatten the dough slightly and then place the sweet bean paste ball in the middle of the dough. Thanks to your recipe, I capture more than the taste! Next, add the dark brown sugar, regular sugar, mashed Chinese fermented red bean curd, and five-spice powder… Repeat with the other dough and glutinous log. Oh my gosh, I just want to dip one of these in a bowl of congee!! Fry until dough is golden brown. the dough is very sticky after mixing the starter and eveything else. Repeat with the other dough and glutinous log. “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. 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. I don’t think the end result will be quite the same if you bake them though. 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. You will have a total of 20 in the end My grandma loved ham chim peng, especially the one with glutinous rice stuffed in the middle of the dough. Bantal means pillow in Indonesia. FOR KAP ZHONG (GLUTINOUS RICE HAM CHIM PENG) 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. It is named as such because of its softness. Divide the dough into 13 portions. May 23, 2020 - Fried savory dough with red bean filling is a traditional Chinese pastry. .Add hot boiling water and mix with wooden spoon to form a rough dough.. 3. 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. COOK GLUTINOUS RICE (IF MAKING KAP ZHONG) (If you are living in Sydney, you may buy ready made red bean paste from the Asian grocery store). *Recipe is written for 6-quart Instant Pot to cook the glutinous rice. Thanks. Shorter waiting times. It should take 1 to 2 minutes each. Gather the side to wrap and seal. 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. Flatten the dough to a 5-inch circle with a small hole in the middle and set aside on a well-floured surface. 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!! Turned out just fine! Flatten each dough into a circle. Ham Chim Peng is deep fried bread, a very popular snack in Malaysia. Well worth trying out. Preheat oil over medium heat.Fry 2-3 pieces at a time over medium heat. They were super delicious and my friends were really impressed. I do plan to experiment on this long-forgotten snack!! Slowly stir in the water to form a wet dough. 6. 2. Whisk to mix. 2. It is a popular tea time snack among the Indonesian Chinese and also the native Indonesian. You need to flour your fingers too. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. This looks exactly like how I remembered it as a wee little kid, and I’m more than certain it will taste the same! On top of that, it serves flat fried red bean pancake or ‘ham chim peng’. Ham chim peng is of Chinese origin and obviously has made its way to Indonesia as well. Flatten the dough slightly and then place the sweet bean paste ball in the middle of the dough. 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 The dough is then shaped, filled (or not) and deep-fried. Flatten the dough, wet the center of the dough with a little water, sprinkle with some sesame seeds and press it firmly. TL;DR. You Peng Noodle Dumpling House serves wholesome noodles and dumplings. https://www.yummly.com/recipes/great-northern-beans-ham-and-beans Directions. hi im in d process of making your hum chim peng. 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. Hi Marvellina, I have been following your blog for a while now. The result is incredibly soft and airy doughnuts. FOR CHINESE FIVE-SPICE HAM CHIM PENG The doughnuts look just like the doughnuts my grandmother used to make as well. Roll it up to the other side. For mini duo (3-quart), I suggest to half the recipe and use the same amount of time to cook*. Thanks, Hi Belinda, Thank you so much for following and trying 🙂 I’m so glad you’ve enjoyed them so far. 1. Hint hint 😉) is also a rarity. Makes me happy to see large air holes inside the doughnuts. I have updated with a faster version and even better soft and chewy dough from Katherine Kwa’s. Place on an absorbent paper towel to absorb extra oil. 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. Roll the dough out into a rectangle, about 1 cm in thickness Taste wise was very much like "ham chim peng", visually it looked very much like "ham chim peng" too. Make a small well in the middle They can look quite rough at this point; don't feel the need to make them look perfect! Fry until dough is golden brown. , 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. 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