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

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

Course: Snack
Cuisine: Chinese
Prep Time: 3 hours
Cook Time: 15 minutes
Prepare starter: 2 days
Total Time: 3 hours 15 minutes
Servings: 25 pieces
Author: Marvellina
Soft dough is stuffed with white glutinous rice and another version with sweet red bean paste and then deep-fried. My favorite childhood snacks!
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Ingredients

Starter:

Dough:

For dusting:

Glutinous rice filling:

Sweet red bean paste:

Instructions

Prepare starter (1 day before you plan to make):

  • Place ingredients for starter in a mixing bowl and stir to mix everything. Covered with plastic wrap at room temperature for at least 15 hours (or up to 48 hours). I made it successfully with both 15 hours and 48 hours

Prepare the dough with stand mixer:

  • Place all ingredients for dough in a large mixing bowl for stand mixer if you have one. Add in the starter that has been proofed for at least 15 hours. Use a dough hook to knead the dough at medium speed for 2 minutes. The dough is super sticky at this point. Proceed to proofing

Prepare the dough by hands:

  • Place all ingredients for dough in a large mixing bowl for stand mixer if you have one. Add in the starter that has been proofed for at least 15 hours. Use rubber or wooden spatula to mix. Cover the dough and let rest for 20 minutes. After 20 minutes, bring the dough from the sides into the center and continue to do this until the dough is smooth. Rest 20 minutes again
  • Repeat the folding and resting process for another 3 more times. The dough is super sticky at this point. Proceed to proofing

Proofing:

  • Pour a bit of oil on the palm of your hands and rub some oil on the surface of dough, cover well with plastic wrap and leave to proof for 2 - 3 hours at a warm place. I preheat my oven to 100 F and then turn off and wait 10 minutes and then let the dough proof in there for 2 hours. It will double in size

Cooking glutinous rice with Instant Pot pressure cooker:

  • 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
  • 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 8-inch in length log using the aid of the parchment paper. Shaping and gently squeezing to form a log

Shaping (for ham chim peng with glutinous rice):

  • Divide the dough into two. Cover the other one you are going to use for sweet red bean paste filling. Dust your working surface and your hands generously with all-purpose flour. Pour the dough out. The dough is very soft
    Ham Chim Peng (Chinese Fried Doughnuts) - Two Ways!
  • Roll dough into a rectangle shape, it should triple the width of the glutinous rice log, about 6 inches in width, and slightly longer than the log, so it could wrap it over. You need to use your hands to do this, rolling pin will not work as the dough is quite sticky
    Ham Chim Peng (Chinese Fried Doughnuts) - Two Ways!
  • Place the glutinous rice log in the middle of the rectangle dough. Gently lift one side of the dough up to cover the glutinous log 
    Ham Chim Peng (Chinese Fried Doughnuts) - Two Ways!
  • Then roll over to completely cover. Pinch to seal the end
    Ham Chim Peng (Chinese Fried Doughnuts) - Two Ways!
  • Cut into 1-inch pieces, you'll get probably about 15 pieces
    Ham Chim Peng (Chinese Fried Doughnuts) - Two Ways!
  • Because the dough is very soft, they will be slightly out of shape after you cut. Just use your hands to shape it bag into rounds the best you can. Proceed to cook
    Ham Chim Peng (Chinese Fried Doughnuts) - Two Ways!

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

  • Divide the 250 gr of sweet red bean paste and roll into 10 equal balls. I didn't do this, but making it into balls actually makes your life easier
  • Dust your working surface and your hands generously with all-purpose flour. Pour the dough out. The dough is very soft. Cut the dough into 10 equal pieces. 
    Ham Chim Peng (Chinese Fried Doughnuts) - Two Ways!
  • Flatten the dough slightly and then place the sweet bean paste ball in the middle of the dough
    Ham Chim Peng (Chinese Fried Doughnuts) - Two Ways!
  • Gather the side to wrap and seal. Press some white sesame seeds on top. Proceed to cook
    Ham Chim Peng (Chinese Fried Doughnuts) - Two Ways!

Cooking:

  • Heat oil until 325 f and deep fry the dough. When dough floats to the top, use the chopsticks to turn dough as frequently as possible. Turning the dough allows even puffiness. Fry until dough is golden brown. Place on an absorbent paper towel to absorb extra oil. Transfer to serving plate. Serve warm