Leaven Chinese Crullers @ 'Ham Chim Peng'

This kind of Chinese Crullers are very common here over in Asia and it's also called as 'Ham Chim Peng'. The one with glutinous rice filling is called as 'Kap Zhong'. These are the kind of street food you can easily find along the road side with a tiny stall with a big wok of frying oil. There are so many versions out there . And I found one just perfect for my homemade leaven.

Here's what I did.

Ingredients Starter Dough :
(original version)
300gm high protein flour
1 tspn yeast
1 tspn sugar
1-1/2 cups lukewarm water

( combine all ingredients and leave aside for 24hours. )
*OR :
Ingredients for Leaven Starter Dough :
70gm water
250gm bread flour

( combine all ingredients and leave aside for 24 hours.)

Here's my leaven starter dough.

Ingredients for Main Dough :
(A)
650gm all purpose flour
1-1/2 tspn baking powder
1/4 tspn baking soda
2 tspn salt
2 tspn five spice powder
250gm starter dough

(B)
1-1/2 cups water
a pinch of ammonia
1 tspn alkaline water (optional)

(C)
3 tbsp butter

Method :

- combine ingredients (A) in a mixing bowl and slowly stir in ingredients (B) mixture.
- once a soft dough is formed, then add in butter and knead to combine. (I used hand knead)
- then cover and leave aside for an hour.
- again knead the dough untill smooth and leave to rest for another one hour.




- now, you can see the dough is actually very very smooth.
- place dough over a slightly floured working table.
- divide into 4 portion and then roll out flat one portion at a time.
- again cut dough into 6 portion and form into balls.
(or you can add in some red bean fillings)
- and flatten the ball by hand/rolling pin.
*
for glutinous rice filling:
- roll the dough about 11cm width and 1cm thick, then cut in stripes about 3cm width.
- wrap the dough around the rice and then slightly coat with flour.
- press the dough flatten by hand.




Finally, deep fry untill brown.

Ingredients for Glutinous Rice Filling :
1 cup glutinous rice, soaked for 3 hours
2 tbsp sugar
1/2 tspn salt
*
Method :
*
- combine all ingredients together.
- place glutinous rice to a baking tray.
- add in some water just about to cover the rice.
- steam for 20 mins over high heat.
- and then leave cool, finally divide rice into 8 rice ball.
*
The texture of this 'ham chim peng' is quite crispy just like those 'you tiao' @ Chinese Oil Stick/churros. Yet I still prefer the softer type. Most probably I'll omit the alkaline and use bread flour instead next round. But my children love it this way. They like it crispy more than the soft ones. Well, whatever so, just enjoy! ^_^

Comments

  1. These look like a great treat. Can't go wrong with deep fried dough! I hope you had a terrific weekend.

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  2. Eh, maybe make the rice pandan flavour?
    I ate pandan kap zhong in Ipoh b4 and it was nice.

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  3. Wow, the marriage between bread and rice is so inviting!

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  4. Kait : Thanks and you too. Have a wonderful day!

    Wendy : Hey, thanks so much for the tips. I guess pandan coconut rice is more interesting huh! Mouthwaterng just thinking of the flavour. Aiyo...can't wait to make that lol. haha... We love the one with glutinous rice.

    TLSpoon : Yeah, we love it very much. Quite filling though!

    Thanks alot for visiting guys. Hope you all having a wonderful day!

    Cheers, Kristy

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  5. Sounds & looks wonderful! Glad your children enjoyed them just the way they turned out! I think you can never go wrong with fried dough! :)

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  6. Wow! homemade ham chim peng and kap zhong....yummy! We love these! Yours look just like those bought from outside...great job!

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  7. Your ham chim peng looks very yummy. I usually buy it from the famous stall but never bother to make it.

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  8. They look wonderful. I am always learning new things on your blog. This is something I've never seen before.
    *kisses* HH

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  9. Andrea : Thanks! Hope to share these with you ^_^

    Jeannie : Thanks alot! There's always good food around KL. No worries.

    Anncoo : But the thing is they don't sell kap zhong here! I like 'kap zhong' and 'ma kuek' very much. Soemtimes, it's hard to find a good one here!

    Thanks for stopping by and hope you all have a fabulous day!

    Cheers, Kristy

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  10. I haven't had a fresh ham jim pang for such a long time.. this is a torture!

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  11. send some over plaese...kakaka

    you made it looked so easy to make. But I hate frying :(

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  12. yo...this one also u know how to make??? *tabik* :p

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  13. I love this! I like the one with red bean.

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  14. A very interesting speciality! Those crullers look mighty delicious! An original combo.


    Cheers,

    Rosa

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  15. Mmm...I love how every culture has a version of fry bread...we're more alike than we are different.

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  16. I love this - it reminds me a little of the fried potato dough - langos - I had in Budapest. I am a sucker for fried dough!

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  17. Echoing love of fried dough - have many Italian such recipes. Born out of necessity and lack of ovens I suppose. But the results are just delicious - all over the globe. You are a wondrous baker!

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  18. They look so yummy. I must give it a try. I believe it better the one sold in Chinatown. LOL. What kind of leaven did you use?

    Kim

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  19. 3HTummies : Oh poor guy! Go & make some then.

    SKucing : It was very easy to make! I think you've no need to do that. Better you spend time wtih your kid than wasting time on these things! hehe.. You can esily get those around KL.

    Claire : Boleh-lah tahan! haha....

    PigpigCorner : I like the one with glutinous rice!

    Rosa : Thanks alot. Glad that you like it too!

    Belinda : Talking about food... we're more a like!

    Trix : Hi there, glad to see you around. So, I must check that Langos as well!

    Claudia : Thanks so much for your kind words. Glad that you like it too. I'm truly happy everthing works out well in this recipe.

    Kim : Hi there, welcome to my hummble little space. OK, now you can check out the leaven from here as follow.
    http://kristygourmet.blogspot.com/2010/05/homemade-lavean-wild-yeast.html
    Hope you'll enjoy the recipe and hope to hear from you more often.

    Thanks everyone for visiting. Hope you all are having a wonderful time!

    Blessings, Kristy

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  20. Didnt know there was something called high protein flour.

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  21. looks like doughnuts filled with rice, :) thanks for the tip :).

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  22. I remember eating these when I was in Penang....very delicious. You made them perfect. . I just wish you can make them for me :P

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  23. I don't believe I've ever had these. I'm always fascinated with foods that are outside my comfort zone. These look wonderful. I hope you are having a great day. Blessings...Mary

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  24. I never had these, but would like to. It sounds and looks yummy.

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  25. Thanks for the lavean link. Now, I can try you delicious Kap Zhong and no need to go to Chinatown to get some.

    Kim

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  26. These look like such scrumptious treats! Thank you for sharing the recipe, I would love to try to make these soon!

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  27. These look really interesting - there are just so many different foods out there to learn about.

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  28. Oh yes these look so good. I am coming over to your house so I can try all these lovely goodies that you make! Yummmy!!

    P.S.- yes I got your email and I replied today...sorry it took me a while!

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  29. Wowza!!!!!! You're killin me here. Luuuuuuuvly ....

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  30. Shirley : High protein flour is also called as bread flour!

    Peanutts : You have never had these before. I thought you can easily get this kind of food over at your place too!

    MaryMoh : Now, make you craving for these again. haha....

    Mary : Since you made 'you tiao' before then these shouldn't be a problem at all!

    Anna : Glad that you like it too! Enjoy!

    Kim : You're welcome. All the best!

    Natasha : Glad that you like it too! Hope you'll like the recipe.

    Choclette : You haven't seen all yet! hehehe.... I've learned alot ever since after blogging. Hope you too & enjoy every moment of it.

    Lynd : Ooo...you know that you're always welcome! Just too bad, I can't send these over. hehe...

    Thank you very much everyone for stopping by. Hope you all having a fabulous day!

    Blessings, Kristy

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  31. HH : Hopefully, there'll be more coming up!

    Sam : Thanks and glad that you like it too!

    Thanks so much for visiting and hope you guys are having a wonderful day!

    Cheers, Kristy

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  32. Oh! I never had anything like these...but I know that I will love them...love the dough and the glutinous rice...so it is a win win situation :-)

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  33. I think fried bread is the most delicious snack one can ever have.

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  34. This is like so difficult to make and you seem to made them with ease :)

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  35. First time I've ever read someone's recipe for this - my husband and I love them!

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  36. What a beautiful dough! Looks really yummy!

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  37. Wow, your're so talented, Kristy! Can set up stall already, I do like the 'kap choong' i.e. the one with the glutinous rice.

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  38. Kristy, one question. Is bread flour, the same as high protein flour?

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  39. Juliana : Thanks and glad that you like it too!

    Elra : Guess, you haven't taken this since a long long time already!

    Tigerfish : You can do it too, girl! Just believe in yourself.

    Sook : Thank you!

    TSCook : Hope you'll enjoy this recipe!

    Talita : Thanks!

    Cheah : Yeah, high protein flour & bread flour are both the same!

    Thanks alot for visiting everyone. Hope you all having a wonderful time!

    Blessings, Kristy

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  40. You are the most miraculous baker, Kristy! I am always so impressed with your posts! This one looks delicious. I doubt I will ever attempt it, but I sure love reading about it!

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  41. Those look so good. I bet they lend themselves to multiple variations. I'd like to try a quicker bread recipe but use the filling. interesting.

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  42. These look great- and you photos are amazing.
    I have never heard of this type of bread before but I am pretty sure I would love it.

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  43. Fried stuff are my weakest spot...I would love to dip them with some soya milk!

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  44. You are so talented. These look amazing with the comforting rice filling. Perfect 'street food'.

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  45. Kristy! This is out of control delicious. I spent a short time in, but never had the opportunity to try this gorgeous fried dough. But with your recipe, you've given me an opportunity to make them here at the house. They kind of remind me of Indian fry bread. We used to pour honey all over the fried bread! Yum!

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  46. Barbara : Oh, that's so sweet of you! Thank you so much. Glad that you like it too.

    Joanne : Thanks alot. Hope you'll enjoy this! Have fun!

    LadyRen : Thanks and I'm glad you love it.

    Angie : Reminded you of something! Do you feel like having breakfast with these? =)

    Bridgett : Thank you and hope you'll like it too!

    Patty : well, hello dear! Glad to see you around. Hope that you'll enjoy this with your family.

    Thank you very much guys for all your kind comments. Really appreciate it. Hope you're all having a fabulous day!

    Blessings, Kristy

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  47. j'adore ils sont à tomber tes beignets et très appétissants
    comme d'habitude
    bonne soirée

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  48. Oh my gosh! They look delicious! Great photos and you are a fantastic baker! Just wish I had one of them now!

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  49. OMG! I love hum cheem peng! But, I've never even seen one with a sticky rice filling! My favourite is the red bean stuffed one which I make when I have time, though not often. The ones at the shops are so dissapointing. They are so stingy with the filling :P

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  50. I love Ham Chim Peng to bits... but pathetically I'm so lazy to go throw such hustle to fry some for my own(paiseh), I would rather get it from the pasar!

    You are such a wonderful pastry chef, I really learnt a lot from you!

    Have a nice day, Kristy!

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  51. Fimere : Thank you & hope you'll like it too!

    Pam : That's so kind of you! Thank you.

    Denise : Ah, they're not stingy! Just that after frying when the dough puffs up the fillings look smaller. haha....

    Velva : Thank you vey much!

    Thank you so much for spending your time here and hope you're having a wonderful day!

    Cheers, Kristy

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  52. I've never seen the Kap Zhong, but I'm a fan of the Ham Chim Peng! And, like your kids, I vote for the crispy one:)

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  53. You always come up with the most incredible breads, I have never seen something like this! I love it!

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  54. Oh I love it! Never heard or had it before but based on the recipe, I can tell I'll like it.

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  55. Tana : Oh, you've never seen the one with glutinous rice before! Gosh, that's my favourite.

    Silvia : Hope to share these with you!

    RoseBelle : Thanks alot. Glad that you like it too!

    Thanks so much for stopping by ladies! Hope you're all having a wonderful time!

    Blessings, Kristy

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  56. wow this id defintely an awesome delicious pieces, thanks for sharing the recipe! :)

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