Saturday, August 29, 2009

Ham Chin Peng ( Savoury Pancake wt Red Bean)

Ham Chin Peng literally translate to English as Salty Deep Fried Pastry .This fried round pancake is a popular hawker or street food. It's also eaten by many Chinese Malaysian as the breakfast food.I understand Ham Chin Peng may comes in 3 types;Plain,Red Bean filling and Glutinous Rice. My favourite Ham Chin Peng is with red bean paste filling. Here is my simple and humble Ham Chin Peng with Red Bean Paste filling.

Ingredients Started Dough:

150 gm plain flour (sifted)

100 ml water

1 tbsp instant yeast


300 gm bread flour (sifted)

60 gm sugar

10 gm fermented red bean curd(nam yu) mashed

160 ml water

1 tsp instant active yeast

1 tsp 5 spice powder

1/4 tsp baking soda

2 tsp oil

1/2 cup sesame seeds


1: Started dough:Combine well all ingredients in a medium bowl and leaves to proof for at least 8 hours.

2:Combine 150 gm starter dough with bread flour,sugar,fermented red bean curd,water,yeast,5 spice powder and baking soda and knead into dough.Add oil and continue to knead well.(I dump all ingredients in bread maker to knead and proof) Cover and leave to proof for about 30 minutes.

3:When the dough has risen,roll into a large thin rectangular shape.Brush with some oil (not necessary to brush the edges) and roll up.Cut each piece to about 1 inch each.

4:Brush the surface of one side with water ,then coat with sesame seeds.Roll out the dough to about 2 inch wide on the edges,then place sesame seed side dough on the bottom of your counter .Repeat the remaining cut dough with the same procedure.Sprinkle some flour to work on the counter if necessary.Scoop 1 tsp of red bean in the center of the dough,then top another piece of roll up dough together before roll again on the thin edges to smooth out the round shape . Set aside to proof for about 20 minutes before deep fry.

5:Heat fryer with oil at medium high heat.Place round filling dough into fryer,deep-fry in hot oil till golden brown. Dish out and place on a towel paper to drain the excess oil,serve warm.
roll up dough
round shape dough with sesame seeds


Dough made from a starter dough with yeast is more fragrant and stable.


petite nyonya said...

Wah!! You so steady lah know how to make ham chin peng! I salute you !

Unknown said...

I really like the sound of deep frying red bean filled pancakes!!

Sonia ~ Nasi Lemak Lover said...

I also salute you, this diff thing you also know how to do it, for me, I will rather buy it..Anyway, good job. Look like those selling outside..

Sunshine said...

yummmy!!!I love ham chim peng too but I think I would like to eat just one and then what am I going to with the rest? U know what I mean?Hubs like yau char kwai but I don't he and his uncle likes ham chim peng coz they think is weird the way I eat red bean soup. They said red bean should not be sweet or something..If I stay near you leh sure ask you to give me one'll be my local mamak/hawker stall?LOL

ICook4Fun said...

I love Ham Chim Peng especially those with red bean paste inside. I didn't have this in such a long time. Wish I can have one or two now. Eliot like this?

Nat LD said...

I love your blog! It's so great to be able to cook food that I grew up with being so far away from home!! Thanks!

My Asian Kitchen said...

petite nyonya:
mana ada steady,just main main saja when I have the mood to make something different la..but thanks for your salute! lol!

thanks! actually this bread similiar like the Japanese pancake wt red bean-an pan.

thanks! but too bad here I cannot buy outside if I want to eat..I know making,baking or cooking take lots of time and works..but it's Ok for me coz I love it!

thanks!!..cepat cepat,move near me someone can share my food wt me..U don't need to ask for it, I will send to your house,door to door serve if you're my neighbor..hubby not interested at all..if I make something wt cheese or hotdog he sure eat it!

Gert,this is my second time making HCP..been busy all summer long expect last few days we have rain,so I have some time baking this and that..too bad nobody share my HCP...I eat it every morning for breakfast and night as supper..Eliot walk away when I ask him and said enjoy!! *sigh*

Thanks for dropping by and your kind words..hope to see you again soon!

noobcook said...

wah you really can make everything. looks delish and authentic :)

Tsu Lin + + said...

Wow.. I always thought red bean paste in ham chin peng is "red bean" but your recipe tells me it is Nam Yu instead! Now I can put 2 and 2 together and it makes sense - i always wondered what is the salty ham chin peng and why have i not tried the red bean paste that ppl have been talking about.

This is lovely!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.