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. Hi Kassie, like you, I forgot about it many years ago. Repeat with the rest Use a spatula to scoop the dough out onto the floured surface. Well worth trying out. Repeat with the other dough and five spice paste. Can you use the recipe for Nau Lei Sou (ox tongue pastry) as well? They were super delicious and my friends were really impressed. Save my name, email, and website in this browser for the next time I comment. Flatten the dough to a 5-inch circle with a small hole in the middle and set aside on a well-floured surface. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Next, add the dark brown sugar, regular sugar, mashed fermented bean curd, and five-spice powder. Roll out the dough and on a lightly floured worktop and knead the dough till smooth. Keep the heat between 325 to 350 degrees for the duration of the frying process. 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. Whoppeeee..time to fry, bake and stir fry! Directions. Add wet ingredients, mix and knead for 10 minutes for even distribution of all ingredients *dough is quite dry for the first few minutes. Cut the dough into 20 pieces. 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. Put sugar and salt and stir to mix with the rice. mmm…def a forgotten yumminess these days. Roll the dough out into a rectangle, about 1 cm in thickness Are you talking about curry puffs or “cow horn” pastries ? Keep them covered and work with one dough at a time. It is often served during breakfast or as a tea time snack. I did leave the dough for a little over 15 minutes (40 minutes actually), that may have affected the texture. Cover and let the dough rest for 15 minutes. And guess what??? ; Priced at $6, the flat fried snack is packed with red bean paste, with generous sesame seed toppings. i haf a few ques. I’ve never fried, or baked in my entire life (and I’m 47). Cooking time should remain the same for 8-quart size but will take longer to pressurize. At any point if it's sticky, lightly dust with flour until you can form a large dough ball. On top of that, it serves flat fried red bean pancake or ‘ham chim peng’. Cut the dough into 20 pieces. Keep the other covered. isit suppose to be like that? 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. Mix all the dry ingredients for the dough from all-purpose flour all the way to baking soda in a large mixing bowl. Hi Viola, yes you can omit the lye water and you can use bread flour too. Makes me happy to see large air holes inside the doughnuts. Seam side down. Soak the glutinous rice for at least 4 hours or overnight if cooking on the stove. Bantal means pillow in Indonesia. Bring the water in the steamer to a boil. Whisk to mix. Hi Kassie, I saw your picture on FB, yours turned out really well too. Cover with a cloth or plastic wrap or a bowl and let it rest for 20 minutes PREPARE STARTER Shaping and gently squeezing to form a log. 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. I especially love the indonesian desserts recipes and Singapore snacks. I can find it in Perth, WA. Sweet red bean paste. Large air holes inside the ham chim peng, which is what we are looking for. I think there is one bakery in boston chinatown that still sells it by the gate, (haven’t been in recent years tho). Fluff the rice. Cut into 10 equal pieces. Stir to mix and to make sure the rice is covered by water, Close the lid. You can reheat by baking them in the oven at 375 F for 8-10 minutes in the oven. Make a small well in the middle 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. The bread flour will give you that nice “chewy” texture even without the lye water 🙂 I hope you like the recipe. Keep the other covered. and it allows even puffiness. The hawker stalls selling ham chim peng and you tiao usually will have these as well 😀 Have you every tried? I love them both. Let it cools down completely. If it’s really humid where you are, it’s best to keep in the refrigerator for up to one week. 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. Dust with a bit of flour and use a rolling pin to roll it flatter and more round. I put it in my oven using “bread proof” function. Cover them with a cloth to let them rest for 20 minutes before frying. It’s one of my 95yr old dad’s favorites, so I just might have to try making it for him. Thanks to your recipe, I capture more than the taste! thanks for your awesome recipe and website! You will still have a very sticky and wet dough, don't panic, Generously flour your working surface with flour. Fry the dough in batches, frying each side until golden brown, flipping one to two times to brown both sides. 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. After resting, dust your working surface with some flour again. It’s the best I’ve ever tasted. First mix together the flour, baking powder, and baking soda in a mixing bowl. Make sure everything is well-combined. 🙂 🙂 🙂 But I would love to try these, I bet they taste amazing. Dust with a bit of flour. No one had any idea what I meant by that. The previous recipe I posted took 15 hours to make the dough starter. Transfer to serving plate. I have tried a lot of recipes too and I can say they are really really good 🙂 Thank you so much. Hi Lorelai, I love Cantonese Fried Dough. I have a feeling they are. Sausage Steamed Buns / Sausage Bao (with fun... Soft Fluffy Chinese Steamed Buns Recipe (Baozi/Mantou), Mung Bean Paste Mooncake (with Dou Sha Filling). Use a spatula to scoop the dough out onto the floured surface. I’ve never tried it baked in the oven or in the air fryer before. Cover and let them rest for 20 minutes before frying, Preheat oil over medium heat. 3. When you are ready to cook them, get them out from the freezer to thaw them on the counter before frying. Sorry for asking for substitutions in an old, authentic recipe Judy! Serve warm. Gather the side to wrap and seal. Cut the dough into two. Thank you for trying and for letting me know 🙂. 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. Spray with a bit of water on top and sprinkle some white sesame seeds on top and gently press them on the dough. If you plan to cook on the stove, steam over high heat for 45 minutes or until the soft is soft and sticky.  The only ham chim peng recipe I ever need really! Transfer the rice to a steaming dish. Drain off water. Then roll up from the side near you into a log, Then cut into 10 pieces. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! At any point if it’s sticky, lightly dust with flour until you can form a large dough ball. Use a rolling pin to roll it flatter .Add hot boiling water and mix with wooden spoon to form a rough dough.. 3. 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. The recipe is with step-by-step photos and video as your guides. 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. I gotta to try this recipe soon! Put sugar and salt and stir to mix with the rice. I don’t think the end result will be quite the same if you bake them though. Flatten the dough, wet the center of the dough with a little water, sprinkle with some sesame seeds and press it firmly. Roll the dough out into a rectangle, about 1 cm in thickness The problem is, we can’t find fermented bean curd. Repeat with the other dough and five-spice paste. Once the dough is rested, dust a clean surface with a good amount of flour, and scrape the dough onto the floured surface. 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 am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Soft Ham Chim Peng/Soft Chinese Fried Dough Today's RECIPE, Ham Chim Peng/Fried Dough is a traditional recipe. Hi Hubert, the potassium carbonate is to make it a bit more “bouncy”, you can definitely omit it, it will no ruin the outcome. Drain off the soaking water. Let it aside. Keep them covered and work with one dough at a time. After resting the dough will be flexible for rolling and shaping now Hi Marvellina, I have been following your blog for a while now. Repeat with the other dough and glutinous log. FOR SWEET RED BEAN PASTE HAM CHIM PENG i half already rested for 20min x3 times. Ham Chim Peng (chinese 5 spice doughnuts) (A) Gelatinised dough 120g plain flour 85ml hot boiling water 1. Heat up oil for frying. Covered with plastic wrap at put in a warm place. 1. I love Indonesian & Singapore snacks/kueh/ desserts too LOL! Red Bean Paste Ham Chin Peng 豆沙咸煎饼. Repeat the same to the rest of the dough. FRYING For mini duo (3-quart), I suggest to half the recipe and use the same amount of time to cook*. That’s an interesting question. FOR CHINESE FIVE-SPICE HAM CHIM PENG Preheat oil over medium heat.Fry 2-3 pieces at a time over medium heat. Recipe was originally published in 2018. Karen, whether or not you can re-use the oil, I know you really should make it for your 95 year old father ;-). 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. I only made the ham chim peng with the sweet red bean paste filling. My grandma loved ham chim peng, especially the one with glutinous rice stuffed in the middle of the dough. Shaping and gently squeezing to form a log. Hi. Hi Jesse, hope you can try this recipe out and let me know if they are similar. 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. 2. It turned out pretty good. Red Beans and Ham…an old-time favorite that is still enjoyed today. Red Bean Paste Ham Chin Peng 豆沙咸煎饼 - YouTube. Cut into two logs, No soaking required if you use a pressure cooker. The dough is then shaped, filled (or not) and deep-fried. One question about the oil for frying … How many times can I reuse the same oil; Or use it for other cooking afterwards? Not as common as it once was, but a nostalgic food that brings back fond memories for many. https://www.yummly.com/recipes/great-northern-beans-ham-and-beans Place ingredients for starter in a mixing bowl and stir to mix everything 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 The result is incredibly soft and airy doughnuts. RESTING Cheers, mate.. 🙂. Slowly stir in the water to form a wet dough. Spread the five-spice paste you prepared earlier on the surface Turn the steam release valve 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. Fluff the rice and let it cools down completely, Place a parchment paper on a working surface, about 10x10 inch. Next, add the dark brown sugar, regular sugar, mashed Chinese fermented red bean curd, and five-spice powder… I, too, am very glad that I was able to recreate and capture the taste. But that itself was good (the taste) – my young and not so Asian princess gave it the THUMBS UP!!!! xoxoxo, Fermented Red Bean Curd is not hard to find. This is as delicious as I knew it would be. 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. Yes, the dough is crazy wet and sticky, but as long as you dust it with flour well, you can work through it. The dough is soooo soft, light, and airy. After resting, dust your working surface with some flour again. It’s a bit of a work, but it’s worth the effort IMHO! 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. 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. Thank you so much, David! Add one tsp of red bean paste in the centre and wrap the dough. 3. Hint hint 😉) is also a rarity. 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. They look great, Judy! it sticks all over, so i use a wooden spoon. Here goes: Recipe: Flour Dough 150 gms Flour 1 tsp Sugar 1 pkt Instant Yeast xoxoxo. Oh so yummy with a bowl of hot congee. When 15 minutes is up, wait 10 minutes and then release pressure completely. There are different varieties of fried savory dough (Ham Chim P… You guys have an amazing weekend! Flatten the dough slightly and then place the sweet bean paste ball in the middle of the 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. 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. 3 For water dough: Sift together plain flour and icing sugar, add in salt, mix well. Nam Yee and Red Bean Dumplings/ Ham Chin Peng/ 油炸面包 A blog about cooking and baking at home. “Ham” in Cantonese means salty, “Chim” means fried and “Peng” means dough or often referred to as bread or doughnut. They can look quite rough at this point; don't feel the need to make them look perfect! I thought I'd share this recipe with you because it's so easy except that the poofing time is quite long. 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. It should take 1 to 2 minutes each. Reduce heat; cover and simmer for 30 minutes or until heated through. It slowly disappeared soon after I found out about it, along with the sweet one whose name had something to do with cow horns (?) Let it cools down completely. It is called kue bantal in Indonesia. You will have a total of 20 in the end Heat the oil. Place the glutinous rice log towards the side near you. hope it will spark some ideas for you. When 15 minutes is up, wait 10 minutes and then release pressure completely. Drain off water. I do plan to experiment on this long-forgotten snack!! I have updated with a faster version and even better soft and chewy dough from Katherine Kwa’s. Divide the sweet red bean paste filling and roll into 20 equal balls. Uncooked dough Roll it up to the other side. Fry until dough is golden brown. 1-2 hour before you plan to cook them, bring them out and let them thaw completely on the counter before frying. Repeat until all 12 dough balls have been shaped. Cover and put at a warm place. 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.

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