Firstly, this is not my recipe, I couldn't possibly invent a Ham Chin Peng recipe. I saw this recipe at my friend's house while reading her cookbooks' collection. This recipe was from a cookbook called Pasar Malam Delights. When I saw this recipe, I got to have it because it has my favorite Ham Chin Peng recipe which the book called Nam Yee and Red Bean Dumplings. What got my attention was the easy one step method (no starter, no ingredient I couldn't recognize) and furthermore, I already have all the ingredients at home. You know me, I don't attempt any difficult recipe, anything too complicated, too troublesome, I passed. If you are like me, this is one recipe you should look at and try.
The end result, crispy skin, soft fried bread, sweet red bean paste and Nam Yee smell in the bread. Next time, I will try the savory version using this recipe, just replace the red bean paste with salt and five spice powder and wrap it differently (I liked the savory one more). I have a little step-by-step pictures in my next page and tips/note. Living abroad and everything have to make ourselves, this recipe is good enough for me. The one we get at the Vietnamese bakery store in Denver is plain, unlike the ones in Malaysia.
Ready dough waiting to be deep-fried. I made only 13 pieces. I didn't bother to measure 30g each.
During deep-frying. Remember to stretch the round dough wider before putting into the hot oil. Peanut oil recommended.
Deep-fried until golden brown like above.
Note/Tips: The dough will be sticky. I floured my hands before shaping the dough and added in the filling. Also remember to stretch the ready bread again before adding it into the hot oil to deep-fry.
I got the recipe from Pasar Malam Delights cookbook at a friend's house.
300g plain flour (or 2 cups)
1 Tbsp. baking powder
2 Tbsp sugar
1 Tbsp shortening (I used butter)
2 pieces nam yee
300g red bean paste (I used canned red bean paste)
divided into 15 portions
some white sesame seeds
1. Sift flour and baking powder together into a mixing bowl. Add in the remaining ingredients and knead into a smooth dough. Cover with a piece of damp cloth or plastic sheet and rest for 30 mins.
2. Divide dough into 15 portions (35g each) and wrap in filling. Shape into ball, flatten it and rest for 15 mins.
3. Brush a little water onto the dough and sprinkle a little sesame seeds on top.
4. Heat up oil for deep-frying, deep-fry dumplings with medium heat until golden brown. Dish up and drain. Leave to cool before serving.