Ham Chim Peng (Savory Fried Chinese dough) with red bean filling is a traditional Chinese pastry. It is often served during breakfast or as a tea-time snack. There are different varieties of Ham Chim Peng, this is a recipe with sweet red bean paste filling, and sesame seeds are sprinkled on top before deep-frying for a subtle nutty flavour.
What is Chinese Fried Dough (Chinese: 咸煎饼)
Ham Chim Peng (Chinese: 咸煎饼) is said to be originated in Guangdong Province (广东) in 1930, the dough when deep fry will puff up thus making it crunchy on the outside and soft inside. This dish is most popular with breakfast; however, many people enjoy eating it throughout the day as well. It has various local names depending on the country and region in which it is served, but it is most commonly known as “Fried Chinese Donut”. This dish is also known in Singapore, Malaysia, and other neighboring countries as ham jin beng, hum chim peng, ham chin peng, ham jim peng, ham jing peng, etc.
Another similar snack is the Chinese breadsticks commonly known as youtiao or cakoi in Southeast Asia.
Note:
- The red bean paste in this recipe is enough to make 3 times the amount of dough. You can store the extra in the refrigerator for later use. Red bean paste can be used as a filling for buns, bread rolls, and pastries.
CHINESE VERSION: 五香咸煎饼-红豆馅食谱
Ham Chim Peng (Red Bean Savory Fried Chinese Dough) Recipe | MyKitchen101en
Yield: 6 pieces
Ingredients:
Dough ingredients (340 g dough):
- 200 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp five-spice powder
- 2 tsp fine sugar
- ½ tsp salt
- ¼ tsp instant yeast
- 120 ml water
- ½ Tbsp oil
- ½ Tbsp white sesame seeds (5g)
Red bean paste ingredients (250 g paste):
- 75 g red bean
- 500 ml water
- 100 g fine sugar
- 1 Tbsp oil
- ⅛ tsp salt
- ½ Tbsp glutinous rice flour + 1 Tbsp water
Instructions:
Red Bean Paste:
1 Quick Hot Soaking: Wash and clean 75 g of red bean. In a large pot add in 1.5 L of water and red bean. Bring to a rolling boil and continue to boil for 3 minutes. Remove from heat, cover and soak in hot water for 1 hour. Soaking dry red bean in hot water will shorten the cooking time. Alternatively, you can soak the bean overnight in the refrigerator using room temperature water.
2 Drain the soaked bean and add in 500 ml water, bring to boil, reduce to low heat, and simmer for 1 hour 30 minutes. Check the water level every 15-20 minutes to make sure they don’t go dry, top-up extra water if needed.
2.1 Simmer for 1 hour 30 minutes until beans are tender.
3 Allow the cooked bean to cool slightly and puree until smooth using a blender.
4 Pass through the red bean paste using a fine-mesh strainer to get a smooth paste texture.
5 Mix in 100 g sugar, 1 Tbsp oil, ⅛ tsp salt and slaked glutinous rice flour (½ Tbsp glutinous rice flour + 1 Tbsp water)
6 Bring the mixture to boil and turn the heat down when the mixture starts to thicken, stir continuously.
7 Cook until a smooth paste is formed. Red bean paste can be prepared in advance, and store in the refrigerator. Return the red bean paste to room temperature before using it as filling.
Dough ingredients:
8 Sieve in 200 g all-purpose flour, ½ tsp baking powder, and ¼ tsp five-spice powder, whisk to mix thoroughly.
9 Mix in 2 tsp of fine sugar, ¼ tsp instant yeast and ½ tsp of salt.
10 Add in 120 ml of water, knead until the dough is slightly formed, add in ½ Tbsp oil and knead for 4-5 minutes until a smooth dough is formed. Cover and proof the dough for 40 minutes. Note: Add flour if the dough is too sticky.
11 Lightly dust the working surface, roll the dough into a log, and divide into 6 equal pieces.
12 Take out 72 g of red bean paste, divide into 6 equal pieces with 12 g each, and roll into a ball shape.
13 Wrap the red bean filling with dough; tighten the edge firmly with fingers.
14 Brush with some water and sprinkle with white sesame seeds, flatten and rest the dough for 10 minutes.
15 Deep frying at 180°C (360°F) until golden brown, flip the dough occasionally to allow the dough to puff up equally on both sides.
16 Deep-fry until golden brown.
Fried Chinese Donut Recipe -Fried Red Bean Bun (Chinese: 咸煎饼)
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Ingredients
Dough ingredients (Yield: 340g dough):
- 200 g all-purpose flour
- ½ tsp baking powder
- ¼ tsp five-spice powder
- 2 tsp fine sugar
- ½ tsp salt
- ¼ tsp instant yeast
- 120 ml water
- ½ Tbsp oil
- ½ Tbsp white sesame seeds 5g
Red bean paste ingredients (Yield: 250g red bean paste):
- 75 g red bean
- 500 ml water
- 100 g fine sugar
- 1 Tbsp oil
- ⅛ tsp salt
- ½ Tbsp glutinous rice flour + 1 Tbsp water
Instructions
Red Bean Paste for Filling
- Quick Hot Soaking: Wash and clean 75 g of red bean. In a large pot add in 1.5 L of water and red bean. Bring to a rolling boil and continue to boil for 3 minutes. Remove from heat, cover and soak in hot water for 1 hour. Soaking dry red bean in hot water will shorten the cooking time. Alternatively, you can soak the bean overnight in the refrigerator using room temperature water.
- Drain the soaked bean and add in 500 ml water, bring to boil, reduce to low heat, and simmer for 1 hour 30 minutes. Check the water level every 15-20 minutes to make sure they don’t go dry, top-up extra water if needed. Simmer for 1 hour 30 minutes until beans are tender.
- Allow the cooked bean to cool slightly and puree until smooth using a blender.
- Pass through the red bean paste using a fine-mesh strainer to get a smooth paste texture.
- Mix in 100 g sugar, 1 Tbsp oil, ⅛ tsp salt and slaked glutinous rice flour (½ Tbsp glutinous rice flour + 1 Tbsp water)
- Bring the mixture to boil and turn the heat down when the mixture starts to thicken, stir continuously. Cook until a smooth paste is formed. Red bean paste can be prepared in advance, and store in the refrigerator. Return the red bean paste to room temperature before using it as filling.
Dough ingredients:
- Sieve in 200g all-purpose flour, ½ tsp baking powder, and ¼ tsp five-spice powder, whisk to mix thoroughly.
- Mix in 2 tsp of fine sugar, ¼ tsp instant yeast and ½ tsp of salt.
- Add in 120 ml of water, knead until the dough is slightly formed, add in ½ Tbsp oil and knead for 4-5 minutes until a smooth dough is formed. Cover and proof the dough for 40 minutes. Note: Add flour if the dough is too sticky.
- Lightly dust the working surface, roll the dough into a log, and divide into 6 equal pieces.
- Take out 72 g of red bean paste, divide into 6 equal pieces with 12 g each, and roll into a ball shape.
- Wrap the red bean filling with dough; tighten the edge firmly with fingers.
- Brush with some water and sprinkle with white sesame seeds, flatten and rest the dough for 10 minutes.
- Deep frying at 180°C (360°F) until golden brown, flip the dough occasionally to allow the dough to puff up equally on both sides.
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