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Savoury Pancake (Hum Chee Peng)

I was at Chow Kit Road Wet Market in Kuala Lumpur shopping with my mom but we went separate way.My mom want to buy some fruit while I'm getting some take out Nasi Lemak and Curry Noodles.I saw my mom over the other side of Fried Chinese cruller stall.I quickly walk over to meet my mom,I asked the owner of fried Chinese cruller how to make Chinese cruller and Ham Chee Peng.She refused to tell me her recipe or how to make her product.She just keep quite but her hubby reply"why want to make yourself,just buy from the store,it's much easy,"!!.Well,I guess they 're not telling me what is inside their recipe.My mother laugh at me.She said they won't tell me because they're doing business not play play like me!!.So I promise myself,I'm going to buy few local recipe book but must have "Ham Chee Peng" recipe!!Yes,I bought a Hot Favourite Kueh Recipe Book from Popular Bookstore. Here is my "Ham Chee Peng"!!.How it's look?.To my surprise,Elliot love it.He keep coming for more the next day.I altered the recipe to suit my taste.I add red bean paste filling,to make it tasty not too bland.

Starter Dough
150 gm Plain Flour (sifted)
100 ml water
1 tsp yeast
150 gm bread flour(sifted)
150 gm plain flour(sifted)
60 gm sugar
10 gm fermented red bean curd(nam yu) mashed
160 ml water
1 tsp yeast
1 tsp five spice powder
1/4 tsp baking powder
2 tsp oil
1/2 cup white sesame seeds
1 can red bean paste(400 gm)
1:Starter dough:Combine well all ingredients and leave to proof for at least 8 hours(I left it overnight)
2:Combine 150 gm starter dough with bread flour ,plain flour,sugar,fermented red bean curd,water yeast,five spice powder and baking powder and knead into dough.Add oil and continue to knead well.(I add dry flour not oil to knead).Cover and leave to proof for about 30 minutes at warm place.
3:When the dough has risen,roll into a large thin rectangular shape.Brush with some oil or water.Cut into 1 cm section each dough.
4:Roll each cut dough flat ,fill the bottom flat dough with 2 tsp red bean paste in the center and brush the edge with some water or oil.Top another flat roll dough on the top.Pinch all the edge together,make sure the filling won't spill.Brush some water on the center of the top dough,sprinkle with white sesame seeds.Set aside for about 20 minutes(proofing) before frying.
5:Deep fry in hot oil until golden brown.
** Note:#3 and #4 step is my own invention.I have no idea how to insert red bean filling without spilling .So,I try my own method and it's worked!!.The original recipe doesn't come with red bean paste.**
**Tips:Dough made from starter dough with yeast is more fragrant and stable.**



Anonymous said...
May 8, 2008 at 7:37 PM

Lesley, you are really teror lah. Hum Chim Peng also you make. I do have the recipe for Yau Cha kuey and HCP but never attempt to make it. Too much work :) I like HCP with tau sar inside. Your really look like the one sell in Malaysia. Well done!! Wish I can have one now :)

Anonymous said...
May 8, 2008 at 8:01 PM

Ya lor, agreed with Gert, very teror lah! Looks so authentic and yummy some more, pei fu pei fu!

Anonymous said...
May 8, 2008 at 9:58 PM

ooh these look delicious. i love red bean filling in asian dishes.

Anonymous said...
May 8, 2008 at 10:49 PM

Wow, the ham chim peng looks good, very much like what you will get at the shops. Great job!

Anonymous said...
May 9, 2008 at 12:20 AM

Most Hum Chee Peng have little filling and too much flour-dough. Yours is different. I like it!

Anonymous said...
May 9, 2008 at 2:30 AM

cool! i normally buy something similar in shops nearby...i wish i could make this ^_^

Anonymous said...
May 9, 2008 at 2:59 PM

Thank you :)I just want to try making HCP and see how it's come out.Well,it's really come out good.My next try will be YCK..wanna to dip in rojak sauce!.Yes,I would love to have YCK recipe,thanks in advance:)

*blushing*.Thank you:)but stall is is much better shape than this amature one la!!

Thank you:)I think my hubby like it bcoz of red bean paste too.

Thank you for your encouragement:)No yet ,mine one just good to eat at home can't compare with the store one!

You 're right,HCP sell in stall have too much dough,less filling.It's too doughy for me too.I like plenty of filling:)

Yes HK do sell HCP in coffee shop.If it's easy for you to acess to the store,buying is much more easy.For me it's took me 30 miles driving to nearest chinatown.So I better make myself:)

Anonymous said...
May 9, 2008 at 4:36 PM

These look great! I have never tried anything like this before, but I certainly would love to try one!

Welcome to The Foodie Blogroll!

Anonymous said...
September 6, 2008 at 5:22 AM

must use bread flour meh ? I'm now trying my friend's recepi, but it seems does not rise up to double size, can someone tell me why ??

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.