Wednesday, December 11, 2013

Ham Chim Piang with RedBean Filling

11.12.2013 - Batam.  My first ever Ham Chim Peng mission is accomplished and successful! :) * Happy!! Yeah!!  This recipe adapted from My Kitchen Snippets, orignal from Lily's Wai Sek Hong Recipe.

Seriously if i could easily buy HCP at where i stay, i probably wouldn't have the effort to make HCP, just by reading the recipe already stresses me out.  Making HCP is alot of work to me, especially during the process of folding and resting and repeating for 3x and another rest for 2-3hours and not forget to mention making the starter dough ahead of time rest for 2 days in the kitchen....LOL..

When i was folding the dough, just thinking why can't we use a mixer to do the kneading instead of we use a wooden spoon to do manually.  after checking with MKS, she says she follow the recipe turn out just fine and she told me that i can always try. Well, i wanted to try but i do not want to take the risk anymore since my starter dough has been resting for 2 days and i do not want to make mistake and re-do again .....so i just be patience like MKS said, follow the recipe till the end. Maybe i am not patience with the process but anyway, thankfully i follow the recipe step by step and with all  my patience, the result is rewarding.

My HCP turn our super soft, delicious and better than the one i get from the market and bakery.  I remember i ate my last HCP when i was in Brunei, the HCP is quite tough and chewy, its not a warm HCP is cool. So to compare to this, even it is cool, the HCP texture still soft. I really love it. This recipe is good to keep!

Good luck to you who is making this!!



Starter Dough:
90 g all purpose flour
90 ml water
2 tsp vinegar

Mix all the ingredients for the starter, cover and leave it on the counter for 2 days.


Ingredients A
360 g bread flour
130 g sugar
1 tsp bicarbonate of soda
1/2 tsp alkaline water ( Omitted this ingredient taste just good )
1/2 tsp instant yeast
250 ml water

Ingredients B
1/2 tsp 5 spice powder
1/2 tsp salt
Some red bean fillings
Some sesame seeds


1. Mix all the ingredients A with the starter in a big mixing bowl (Use a wooden spoon or spatula as the dough is very sticky) for 5 minutes until combined. Covered the dough with plastic wrap and let rest of 20 minutes. After 20 minutes, bring the dough from the sides into the center and continue to do this until the dough is smooth. Let it rest again for 20 minutes. Repeat this folding and resting for another 3 more times.

2. Rub some oil on the surface of dough, cover well with plastic wrap and leave to proof for 2 - 3 hours. When the dough is ready, sprinkle the salt and 5 spice powder into the dough. Give it a few folds. ( i rest my dough for 2 hours exactly )

3. Sprinkle the work surface generously with flour. Pour out the dough; pinch the desire size of dough. Flatten it and put a tsp of red bean paste in the center and wrap the dough up to seal. Let it aside. Repeat the same to the rest of the dough.

4. Heat up oil for frying to about 325 degree F. Flatten the dough, wet the center of the dough with a little water, sprinkle and press on some sesame seeds.

5. Lower 2-3 pieces into the hot oil and as soon as the dough rises up to the top, flips it over. Try and flip as often as possible, this will enhance the puffiness. Fry until golden brown.

6. Remove and drain the oil on paper towel. Serve warm or at room temperature.

 This is the fermented starter dough that has been on the table counter for exactly 2 days not refrigerated.  Don't worry, dough won't spoiled. 

 Mix the starter dough to the flour mixture, i used a whisk to mix

 at this stage, u will get a very sticky dough, now do the folding from the side to the centre and you can keep turning you mixing bowl while folding. See the pic i scooping up the dough and 

 fold to the centre.  Do this steps for 3x, resting 20 mins after each fold, i fold the dough like 5 mins each time

 After a total of 4x folding and resting and another 2 hours resting, sprinkle the salt and 5 spice powder into the dough. Give it a few folds.   Sprinkle the work surface generously with flour. Pour out the dough and is ready to be cut into desire size 

 cut dough evenly for filling

 Flatten with my fingers and put a big tbsp of red bean paste in the centre and roll into a ball.  Let it aside. Repeat the same to the rest of the dough.

 Use a rolling pin to flatten the balls gently and brush just a thin layer of water and sprinkle some sesame seeds


 Lower 2-3 pieces into the hot oil 

as soon as the dough rises up to the top, flips it over. Try and flip as often as possible, this will enhance the puffiness. 

 Fry until golden brown.

 The Best HCP ever!!




3 comments:

Jackie Loo said...

Thank you so much for showing us the folding method. Was searching for it from other blogs, no one seems to give me a pictorial form. I will give it a try.

Jackie Loo said...

Hi , just to let u know I tried and the HCP turns out fluffy and nice. Made second batch using mixer with attached hook, kneaded until dough turned smooth n let it rest for 2 hours. The result is the same.

Amirah Waznah @ Jessica said...

Hi Jackie, im so sorry for the late reply. im happy that u try it out and thank you for sharing your experience too. hope to see more from you! :)

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