Ham Chim Peng (Chinese Doughnut) with glutinous rice & Nam Yue 咸煎饼

When I made this Ham Chim Peng (is kind of Chinese doughnut) at home yesterday, I feel myself like 吃饱饭没事做 (Having nothing better to do after being fed), because I can easily find Ham Chim Peng in every morning wet market ^^....

One stone kill 2 birds, I use the same dough made into two flavours, one is my most favourite filling, glutinous rice and another is Nam Yue filling (red fermented bean curd)..

I were seen this recipe from Lily was adapted by My Kitchen Snippets, she was highly recommened this recipe. Yes, this recipe is really good, the taste is very close to what we buy from outside stall and still soft even i kept it overnight (this morning i just enjoy this with a cup of Kopi O, YUM YUM)

The dough is very sticky and need to prepare starter dough in advance which need to keep for 2 days but I only keep for 14hours, luckily the result still good.

This is the cooked glutinous rice made into log..use a non-stick baking paper to handle will be more easy..

There is no way i can use a rolling pin to roll as the dough is very stickey, just use your hands to spread the dough will do..

Nam Yue filling (red fermented bean curd)

I was so happy to see when the Ham Chim Peng first floated to the top..

Ham Chim Peng(Chinese Doughnut) with glutinous rice & Nam Yue 咸煎饼
(recipe souce: adapted from Lily’s Wai Sek Hong with minor changes)


Ham Chim Peng dough
Starter dough
90 g all purpose flour
90 ml water
2 tsp vinegar


Ingredients
360 g bread flour
130 g sugar
1 tsp bicarbonate of soda
1/2 tsp alkaline water
250 ml water
1/2 tsp instant yeast


Method:


1. Mix all the ingredients for the starter. Leave covered for 2 days ( I only kept for 14hrs under room temperature).
2. Mix all the ingredients with the starter which has been proved in a large mixing bowl. Use a wooden spoon or spatula to mix as the dough is very sticky.
3. Leave the dough covered with plastic wrap and let rest of 20 minutes.
4. After 20 minutes, bring and fold the dough from the sides to the center of the mixing bowl and continue to do this until the dough is smooth. Rest 20 minutes again.
5. Repeat the folding and resting for another 3 more times (I only did 2 more times).
6. Rub some oil on the surface of dough, cover well with plastic wrap and leave to proof for 2 - 3 hours.


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. Spread a lot of flour before pouring dough on a worktop and coat both hands with flour.
2. Pat and spread the dough into a rectangle by hand. Spread filling on and roll up like a swiss roll.
3. Cut dough into pieces and pat and spread the cut out dough into a small thin round sheet and press some white sesame seeds.
4. Heat oil over medium low flame and deep fry the dough. When dough floats to the top, use the chopsticks to turn dough as frequently as possible. Turning the dough allows even puffness. Fry until dough is golden brown.
5. Drain oil on paper towels.


Ham Chim Peng with glutinous rice
*Makes 15pcs


Half portion of Ham Chim Peng dough


1 cup glutinious rice (about 190g) – soaked for 4 hours and drained
2 tbsp sugar
1 tsp salt
120ml water


Generous amount of all- purpose flour for dusting


Method:


1. Put the soaked glutinous rice, sugar, salt and water in a steaming pan, steam over high heat for 30mins.
2. Remove and let cool slightly. While still warm, form into a log about 2” in diameter( using non-stick baking paper for easy handling).
3. Spread a lot of flour before pouring dough on a worktop and coat both hands with flour.
4. Pat and spread the Ham Chim Peng dough out into a rectangular by hands, same length of the glutinous rice log, the width should be just enough to wrap up the glutinous log. Pinch the edge of the dough tightly to seal.
5. Cut into 3/4 - 1 inch pieces and roll each piece out slightly and form them back into shape.
6. Dust away as much of flour as possible before deep frying.
7. Deep fry on medium heat and keep turning Ham Chim Peng for even browning.

Thanks to Lily for kind sharing, this recipe is a keeper, next time i going to make with red bean filling..You may find many traditional kuih-muih recipes from Lily's blog.

I am submitting this post to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.