ham chim peng

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. The doughnuts are soft yet chewy. The recipe is with step-by-step photos and video as your guides.

Ham Chim Peng (Chinese Fried Doughnuts) - Three Ways!

gr all purpose flour

tsp sugar

instant yeast

water

gr bread flour

110 gr sugar

salt

tsp baking powder

tsp baking soda

tsp alkaline water/potassium carbonate (it adds chewiness to the dough)

Tbsp oil

All-purpose flour

300 gr glutinous rice (soak for at least 4 hours (if cooking on the stove))

ml water (if cooking on the stove)

300 ml water (if cooking with pressure cooker)

Tbsp sugar

400 gr sweet red bean paste ((double recipe) or you can use store-bought)

White sesame seeds (for sprinkle)

five-spice powder

tsp salt

Place ingredients for starter in a mixing bowl and stir to mix everything. Covered with plastic wrap at put in a warm place. I put it in my oven using &quot;bread proof&quot; function. The starter will double in size in about 2 hours

Prepare starter (need 2 hours to proof):

Mix all ingredients for five-spice paste in a bowl and set aside

Prepare five-spice paste:

Soak the glutinous rice for at least 4 hours or overnight. Drain off water. Put sugar and salt and stir to mix with the rice. Bring the water in the steamer to a boil. Transfer the rice to a steaming dish. Steam over high heat for 45 minutes or until the soft is soft and sticky. Fluff the rice. Let it cools down completely. Proceed to shaping it into a log

Place a parchment paper or cling wrap on a working surface, about 10x10 inch. 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. Shaping and gently squeezing to form a log. Cut into two logs

Steaming glutinous rice on the stove:

No soaking required if you use a pressure cooker. Briefly rinse the rice with clean water. Drain all water. Pour 1 cup of water into the inner pot. Place the trivet in the pot. Pour the rice into a heat-proof container. Add water, sugar, and salt. Stir to mix and to make sure the rice is covered by water

Close the lid. Turn the steam release valve to seal. Press pressure cooker, high pressure, and set timer for 15 minutes. When 15 minutes is up, wait 10 minutes and then release pressure completely. Open the lid carefully and remove the rice from the pot. Fluff the rice and let it cools down completely

Place a parchment paper on a working surface, about 10x10 inch. 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. Shaping and gently squeezing to form a log. Cut into two logs

Cooking glutinous rice with Instant Pot pressure cooker :

Mix all the dry ingredients for the dough from all-purpose flour all the way to baking soda in a large mixing bowl. Whisk to mix. Make a small well in the middle. Add the starter, water and alkaline water, oil and stir to mix. You will still have a very sticky and wet dough, don&#039;t panic

Generously flour your working surface with flour. Use a spatula to scoop the dough out onto the floured surface. Use the flour to help you shape the dough into a large dough ball. You need to flour your fingers too. At any point if it&#039;s sticky, lightly dust with flour until you can form a large dough ball. Cover with a cloth or plastic wrap and let it rest for 20 minutes

Prepare the dough:

After resting, dust your working surface with some flour again. Cut the dough into two. Keep the other covered. Roll the dough out into a rectangle, about 1 cm in thickness

Place the glutinous rice log towards the side near you. Roll it up to the other side. Seam side down. Cut into 10 equal pieces. Repeat with the other dough and glutinous log. You will have total of 20 in the end

Dust with some flour and use rolling pin to roll them flatter and more round shape. Cover with a cloth and let them rest for 20 minutes before frying

Shaping for kap zhong/kap chung:

Divide the sweet red bean paste filling and roll into 20 equal balls

After resting, dust your working surface with some flour again. Cut the dough into 20 pieces. Keep them covered and work with one dough at a time. Flatten the dough slightly and then place the sweet bean paste ball in the middle of the dough. Gather the side to wrap and seal.

Dust with a bit of flour. Use a rolling pin to roll them flatter and more round shape. Spray with a bit of water on top and sprinkle sesame seeds on top and gently press them onto the dough. Cover and let them rest for 20 minutes before frying

Shaping for ham chim peng with sweet red bean paste filling:

Spread the five-spice paste you prepared earlier on the surface and then roll up from the side near you and then cut into 10 pieces. Repeat with the other dough and five spice paste. You will have 20 pieces total

Dust with some flour and use a rolling pin to roll them flatter and more round shape. Cover and let them rest for 20 minutes before frying

Shaping for ham chim peng with five-spice flavor:

Preheat oil over medium heat. Fry 2-3 pieces at a time over medium heat. Watch the heat so they won&#039;t get too dark on the outside but the dough is not cooked inside. 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. Fry until dough is golden brown. Place on an absorbent paper towel to absorb extra oil. Transfer to a serving plate. Serve warm

Frying:

https://content.jwplatform.com/videos/o0gJJCTM.mp4

Ham Chim Peng (Chinese Fried Doughnuts) are stuffed with white glutinous rice (kap zhong/kap chung), red bean paste, or five-spice filling and then deep-fried. The doughnuts are soft yet chewy. They are simply amazing with this easy fool-proof recipe.

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Ham Chim Peng (Chinese Fried Doughn...

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