It is named as such because of its softness. Every weekend we would visit grandma and mom would make sure she bought some ham chim peng with glutinous rice for her. 2. Shaping and gently squeezing to form a log. 1. 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 hope this helps. é ¥ (Recipe? Divide it into 12 equal pieces. It’s the best I’ve ever tasted. 3. Put sugar and salt and stir to mix with the rice. hi im in d process of making your hum chim peng. Flatten each dough into a circle. November 2020. I did leave the dough for a little over 15 minutes (40 minutes actually), that may have affected the texture. Flatten dough and put a tsp of red bean paste in the center and wrap the dough up to seal. Do you think we can cook this in an oven or air fryer and yield the same result? i half already rested for 20min x3 times. It turned out pretty good. I’ve never tried it baked in the oven or in the air fryer before. I have tried a lot of recipes too and I can say they are really really good ð Thank you so much. Not as common as it once was, but a nostalgic food that brings back fond memories for many. This is as delicious as I knew it would be. While the dough is resting, take a medium pot and fill it with about 1 inch of oil for frying. Cut the dough into two. Oh my gosh, I just want to dip one of these in a bowl of congee!! Thank you! One question about the oil for frying … How many times can I reuse the same oil; Or use it for other cooking afterwards? Uncooked dough 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. 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. Can’t wait to try it! You guys have an amazing weekend! Red Bean Paste Ham Chin Peng 豆沙咸煎饼 - YouTube. I believe you will still have decent ham chim peng! red-colored Chinese fermented bean curdÂ (åè ä¹³), Savory Soy Milk Soup w/ Fried Dough (Dou Jiang), Cantonese Chicken & Salted Fish Fried Rice, Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough). If I cannot find potassium carbonate, what is a good alternative? 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. Repeat with the other dough and glutinous log. Add water, sugar, and salt. Soft Ham Chim Peng/Soft Chinese Fried Dough Today's RECIPE, Ham Chim Peng/Fried Dough is a traditional recipe. Keep the other covered. 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. Make sure everything is well-combined. PREPARE THE DOUGH The doughnuts look just like the doughnuts my grandmother used to make as well. Fluff the rice and let it cools down completely, Place a parchment paper on a working surface, about 10x10 inch. If I could indulge, I would make these every week :-). 3. They look great, Judy! I especially love the indonesian desserts recipes and Singapore snacks. Add the starter, water and alkaline water, oil and stir to mix. 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. Is there a way to make this without it? Hi Kassie, I saw your picture on FB, yours turned out really well too. 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. Cooking time should remain the same for 8-quart size but will take longer to pressurize. There are LOTS of it. Thanks to your recipe, I capture more than the taste! 5. You can also make sweet red bean paste from scratch if you want to. I wonder if you can try making butterfly fritters too? You will still have a very sticky and wet dough, don't panic, Generously flour your working surface with flour. “Ham” in Cantonese means salty, “Chim” means fried and “Peng” means dough or often referred to as bread or doughnut. No soaking is needed if cooking with a pressure cooker. Nam Yee and Red Bean Dumplings/ Ham Chin Peng/ 油炸面包 A blog about cooking and baking at home. 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. I saw this recipe at my friend's house while reading her cookbooks' collection. Now.. thanks for your awesome recipe and website! Hi. https://www.yummly.com/recipes/great-northern-beans-ham-and-beans ; Priced at $6, the flat fried snack is packed with red bean paste, with generous sesame seed toppings. âI am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Spray with a bit of water on top and sprinkle some white sesame seeds on top and gently press them on the dough. Recipe Instructions First mix together the flour, baking powder, and baking soda in a mixing bowl. Directions. I love Indonesian & Singapore snacks/kueh/ desserts too LOL! Drain all water. My grandma loved ham chim peng, especially the one with glutinous rice stuffed in the middle of the dough. Cut into 10 equal pieces. Well worth trying out. After resting the dough will be flexible for rolling and shaping now You can also coat both sides if you like. 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. Cover and let the dough rest for 15 minutes. And guess what??? You will have a total of 20 in the end And thank your princess for her THUMBS UP! i haf a few ques. PREPARE STARTER 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. You can reheat by baking them in the oven at 375 F for 8-10 minutes in the oven. Take each dough ball, and dip it into sesame seeds to coat--more or less depending on your preference. Fry until dough is golden brown. I have a feeling they are. Loving the recipe! Itâs one of my 95yr old dadâs favorites, so I just might have to try making it for him. If you plan to cook on the stove, steam over high heat for 45 minutes or until the soft is soft and sticky. and i can't really use my hand to fold. Thanks, Hi Belinda, Thank you so much for following and trying ð I’m so glad you’ve enjoyed them so far. 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. Thank you so much for your recipe and looking forward to trying it. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.â. You can find vendors selling this kind of snack along the road side stall. Repeat with the other dough and five-spice paste. 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. Whoppeeee..time to fry, bake and stir fry! Flatten the dough to a 5-inch circle with a small hole in the middle and set aside on a well-floured surface. The result is incredibly soft and airy doughnuts. 2. 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. Can’t get enough of it! Roll the dough out into a rectangle, about 1 cm in thickness Fry until dough is golden brown. And thank you for the yummy recipe! 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. Shorter waiting times. Hi Kassie, like you, I forgot about it many years ago. Watch the heat so they won’t get too dark on the outside but the dough is not cooked inside. Spread the five-spice paste you prepared earlier on the surface Can I freeze the dough to make another day. Hi Viola, yes you can omit the lye water and you can use bread flour too. Keep the other covered. Use the flour to help you shape the dough into a large dough ball. 5. Cut into 10 equal pieces. Their dough and flavor reminded me of this “ham chim peng”. The problem is, we can’t find fermented bean curd. 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. There are different varieties of fried savory dough (Ham Chim P… Â The only ham chim peng recipe I ever need really! 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 gotta to try this recipe soon! Cover them with a cloth to let them rest for 20 minutes before frying. Use a spatula to scoop the dough out onto the floured surface. Set aside. I ended up using lots of flour to help in rolling and shaping the doughnuts. I put it in my oven using “bread proof” function. The fried savory dough also know as Ham Chim Peng (咸煎饼) with sweet red bean paste filling. 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 have heard that reusing the same frying oil is unhealthy and I donât like to throw out the oil, so I rarely deep fry anything. 2. First mix together the flour, baking powder, and baking soda in a mixing bowl. They were super delicious and my friends were really impressed. Spray with a bit of water on top and sprinkle sesame seeds on top and gently press them onto the dough. Ham Chim Peng (chinese 5 spice doughnuts) (A) Gelatinised dough 120g plain flour 85ml hot boiling water 1. Hi Lorelai, I love Cantonese Fried Dough. 2. Press pressure cooker, high pressure, and set timer for 15 minutes. Fluff the rice. I’ve never fried, or baked in my entire life (and I’m 47). At any point if it’s sticky, lightly dust with flour until you can form a large dough ball. Roll out the dough and on a lightly floured worktop and knead the dough till smooth. You need to flour your fingers too. If I omit that from the recipe, how does it affect the outcome? 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. Cover with a cloth or plastic wrap or a bowl and let it rest for 20 minutes You are absolutely right, it’s delicious. And thank YOU. Roll it up to the other side. Bring the water in the steamer to a boil. Repeat with the rest 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 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. Seam side down. Divide the sweet red bean paste filling and roll into 20 equal balls. Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. Pour the rice into a heat-proof container. Repeat with the other dough and glutinous log. Put sugar and salt and stir to mix with the rice. Unlike the Western doughnuts, ham chim peng is made without any butter, milk, and eggs. It’s a bit of work but definitely worth it for sure ð Thank you for letting me know! Large air holes inside the ham chim peng, which is what we are looking for. Gather the side to wrap and seal. 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 Cover and let them rest for 20 minutes before frying May 23, 2020 - Fried savory dough with red bean filling is a traditional Chinese pastry. Flatten the dough slightly and then place the sweet bean paste ball in the middle of the dough. Once the dough is rested, dust a clean surface with a good amount of flour, and scrape the dough onto the floured surface. I had no idea that they were flavored with fermented red bean curd. In a large saucepan or Dutch oven, bring all ingredients to a boil. Alkaline water / Lye water / Potassium Bicarbonate – this adds chewiness to the texture If you do end up trying to bake them, I’d appreciate if you can update me, I’m curious to know too ð, Made some today, noticed that your recipe for the doughnut is the same as in Agnes Chang’s Hawker ‘s Delights cookbook! Steam over high heat for 45 minutes or until the soft is soft and sticky. It is a popular tea time snack among the Indonesian Chinese and also the native Indonesian. 2. Drain off the soaking water. 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. Thank you very much for sharing this recipe.Iâm 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. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Make a small well in the middle. Watch the heat so they won't get too dark on the outside but the dough is not cooked inside. Seam side down. Keep them covered and work with one dough at a time. Cover and let them rest for 20 minutes before frying, Preheat oil over medium heat. RESTING Recipe was originally published in 2018. The recipe is with step-by-step photos and video as your guides. Taste wise was very much like "ham chim peng", visually it looked very much like "ham chim peng" too. Rest 15 mins. Sorry for asking for substitutions in an old, authentic recipe Judy! Transfer the rice to a steaming dish. 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. Place on an absorbent paper towel to absorb extra oil. This also depends on humidity. Roll it up to the other side. Place on an absorbent paper towel to absorb extra oil. 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. isit suppose to be like that? Thank you, Lisa! Hint hint ð) is also a rarity. Serve warm. The dough is then shaped, filled (or not) and deep-fried. They can look quite rough at this point; don't feel the need to make them look perfect! Ham Chim Peng is deep fried bread, a very popular snack in Malaysia. Turn the steam release valve to seal. 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 ? Sweet red bean paste. I thought I'd share this recipe with you because it's so easy except that the poofing time is quite long. So excited to make this!! Cover and put at a warm place. Posted a picture on your FB page of the results! If it’s really humid where you are, it’s best to keep in the refrigerator for up to one week. Let it cools down completely. Red Bean Paste Ham Chin Peng 豆沙咸煎饼. Let it cools down completely. Cut the dough into 20 pieces. COOK GLUTINOUS RICE (IF MAKING KAP ZHONG) Add one tsp of red bean paste in the centre and wrap 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). It is called kue bantal in Indonesia. How to Start a Food Blog (without breaking the bank), Alkaline water / Lye water / Potassium Bicarbonate. The bread flour will give you that nice “chewy” texture even without the lye water ð I hope you like the recipe. Learn how your comment data is processed. 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. 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. Keep the heat between 325 to 350 degrees for the duration of the frying process. 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