Tested Recipe Adapted from Agnes Chang’s Hawkers Delight
Ingredients: (for 15 to 20 ham chin peng)
360g high protein flour
120g caster sugar
1 tsp bicarbonate soda
1/2 tsp alkaline water
250ml water (I only used 200 ml, ‘cos the dough was already very sticky)
2 tsp vinegar
1/2 tsp yeast
1 tsp sugar
1 tbsp flour
2 tbsp water
1/2 tsp five spice powder
1/2 tsp nam Yee (fermented red bean curd)
1/2 tsp oil
150g sweet red bean paste
1. Mix ingredients B two days before.
2. Mix ingredients C and leave for 15 minutes.
3. Mix ingredients A, B and C together. Knead well. Leave it to proof for 1 to 2hrs until it double in bulk.
4. For salty filling, rolled out the proofed dough into a rectangle. Mix five spice, nam eye and oil together. Brush it on the dough and roll it up like a Swiss roll. Cut into slices, shape each slice with your hands and flatten it a little.
5. If you want to add red bean paste, take each cut up slice and flatten it. Then fill it with about 20g of red bean paste. Seal nicely and press one side of the dough onto some sesame. Let dough rest for 15 minutes before frying them.
6. Heat up about 1 cup of cooking oil in a pot, with medium heat. Gently lower the dough into the oil and fry each side for about 3 to 5 minutes till golden brown.
7. Remove from oil and place on paper towel to drain the oil. Serve while still hot.