Monday, October 17, 2011

Ham chim Peng (咸煎饼)

My first attempt was last year June.
Still remember the time and hard works involved.
But when i saw Sonia (Nasi Lemak Lover) made this last week, I really feel like having a big bite on them.
So I try for the 2nd time.
This time i reminded myself to use the mixer. Not to get my hands tired on kneading the sticky dough.
And it works! So much easier and the outcome still taste as nice as last time.
It still soft even put till the next day.
Seriously, we dont even bother to heat up in the microwave.
But if you can get this from your local hawker then just pay for it.
Save your efford and time, enjoy your ready bought ham chim peng with your love one with a hot kopi-o.
But if you insist of making your own then just browse this 2 website before you start.It helps.
Recipe from My Kitchen Snippets and Nasi Lemak Lover

Starter Dough: 90g all purpose flour, 90ml water, 2 tsp vineger (Mix all ingredients together. Cover and leave it in room temparature for 2 days)

Ingredient A:
  • 360g bread flour, 130g sugar, 1 tsp bicarbonate of soda, 1/2 tsp alkaline water, 1/2 tsp instant yeast, 220ml water
Ingredients B:
  • 1/2 tsp 5 spice powder, 1/2 tsp salt,  1tsp oil  (mix well)
  • some red bean fillings
  • Some sesame seeds
  1. Mix all ingredients A with the starter in a big mixer and mix in low speed for 3 mins. Covered the dough with plastic wrap and let rest of 20 minutes.
  2. Continue mixing after 20 minutes until the dough is elastic and not  stick to the bowl and hands (About 14mins on speed 3).
  3. Rub some oil on the surface of dough, cover well and leave to proof for 2 hours.
  4. When the dough is ready, roll it out and spread/brush 5 spice powder on the dough. Roll it up.
  5. Sprinkle the work surface generously with flour. Cut the roll dough into small pieces (around 1-1.5cm thick).
  6. Flatten dough 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.
  7. Heat up oil for frying. Flatten the dough, wet the center of the dough with a little water, sprinkle with some sesame seeds and press it firmly. Rest 15 mins.
  8. 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.
  9. Remove and drain the oil on paper towel. Serve warm or at room temperature.


  • 360 克高筋面粉,130 克糖,1茶匙苏打粉,1/2茶匙碱水,1/2茶匙即溶酵母,220ml 水
  • 1 /2小匙五香粉,1/2茶匙盐,1茶匙油
  • 适量红豆馅(我用日本进口罐装红豆)
  • 适量白芝麻
  1. 把所有材料A加入面种拌匀,慢速拌打3分钟,盖好面团休息20分钟。
  2. 继续搅拌至面团不沾手但非常软 (我用中速3打14分钟)。
  3. 涂上少许油在面团表面,待发2小时。
  4. 将面团杆成薄片,扫上已混合均匀的材料B。然后将面团卷成长条形。

  5. 将面团切成1-1.5公分厚,用手掌压扁,表面撒上芝麻,杆扁,静置 15 分钟。

  6. 入预热后的油锅中炸至金黄色/浮起,捞起漓干油,即可。


  1. Jane,哇,这次有人帮你拿相机啊?我自己不要做这个ham chim peng 啦,你可以下次做的时候留几个给我吗?我很喜欢吃如果有“马虾炸”就更好!

  2. jane,你的手艺真的非常好,什么都能做。

  3. 娴,mimi帮我拍的。还不错啦。“马虾炸”我够喜欢咯。再多2个月回家吃。哈哈。。

    yen, tq very much:)

  4. 很赞,那天看到SONIA做,已经口水流满地了

  5. You so kan chung already made this huh! Hehehe.. Look at your, I feel like want to make again, this time with red bean ^^

  6. 被ham chim beng引过来了。。

  7. 鲸鱼,我就是被sonia引诱到不能tahan而奋不顾身的做了它咯。现在到我来害你。呵呵。。。

    sonia, aiyo! my tatse buds keep asking me to do lei. luckily u din post up you cha kueh & 麻花炸 or i will definitely die faster. haha...

    Brenda, TQ so much.

  8. Jane, the HCP looks perfect!! Seeing yours and Sonia's makes me want to make this again but can't as I will be the only one eating it :(

  9. 我喜欢啊, 点咖啡就适合了, 不过我想我还是去买, 好懒惰, 呵呵。

  10. 我喜欢吃,但不爱炸。。。 Jane,你懂我的意思吗。。。。 呵呵。。

  11. 最近失败重重,还是吃你做的吧;)

  12. Hi Jane,
    First of all thank you very mch for sharing the making of this authentic Kueh. I am truely very happy with the result after making it following your methods. The Kueh is so delicious and a match to those sold by the "ah Sau" hawker stalls.

    1. you are most welcome. So long i dint make this already. Am too lazy to cook, bake and update my post :)

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