Recipe - Making "Ham Chim Peng"

Ham Chim Peng

After making You Char Kuey, I crave for Ham Chim Peng. In Malaysia, when you see a vendor making and selling You Char Kuey, definitely Ham Chim Peng will be sold as well.

Recipe for You Char Kuey  (http://5foodway.blogspot.com.au/2015/04/recipe-making-you-char-kuey-chinese.html )

Red fermented bean curd ("Nam Yee")

Red bean paste

 Ingredients

300 gm all purpose flour

1 tbsp baking powder

2 tbsp sugar

1 tbsp unsalted butter

1 piece of red fermented bean curd (nam yee)

120ml water

½ tsp yeast with 100 ml warm water

Filling

300 gm red bean paste

White sesame seeds

   

Procedure

Mix sugar, yeast and with warm water (A). Set it aside to let it proof.

Sieve all purpose flour into a bowl. Add in (A), baking powder, unsalted butter, "nam yee" and lastly water. Knead into a dough. Cover with cling wrap or a piece of damp cloth and let it rest until the dough rises double its size. 

 Roll out the dough and on a lightly floured worktop and knead the dough till smooth. Divide the dough into 13 portions. Shape it into a ball. Flatten each dough into a circle. Add one tsp of red bean paste in the centre and wrap the dough. (If you are living in Sydney, you may buy ready made red bean paste from the Asian grocery store).

Shape into a ball again and flatten it. This time let it rest for 15 minutes.

Brush or wet some water on the centre of the dough and sprinkle with some sesame seeds.

Heat plenty of oil (enough to cover the dough(s)) in a wok or pot for frying. Slightly stretch the dough before putting into the hot oil. When the dough rises up to the top, flips it over. Fry until golden brown.

Dish and drain on paper towel and serve hot.