I tried the sweet one with the red bean filling earlier but I had the soft spot for the savory 5-spice powder ham chim peng. While looking through my recipes for the pumpkin cake recipe, I came across the red bean paste ham chim peng recipe and I immediately craved for the savory ham chim peng. Reading through the recipe, I thought I could make it work with the savory ham chim peng. My mind was set and I set to work the next day.
Glad to say that it was not bad at all considering the steps were very straight forward and easy. Crispy on the outside and soft inside with hint of saltiness and 5-spice powder. We had enough for lunch, snack and breakfast the next day.
Crispy on the outside and soft inside
- 2 cups unbleached all-purpose flour
- 1 Tbsp. baking powder
- 2 Tbsp. sugar
- 2 Tbsp. oil (canola or melted butter) I used canola oil.
- 180ml water
- 1 tsp. Sea salt / salt
- 1 tsp. 5 spice powder
1. In a big mixing bowl, add in flour and baking powder, whisk well. Add in sugar, mix well.
2. Add in oil and water. Use your hand to mix and knead into a smooth dough. Add a little extra flour if needed. Dough will be sticky. Cover with a cling wrap and let it proves for an hour for until double in size.
3. Spread some flour on your working surface. Roll your dough to a rectangle shape. Spread the top with salt and 5 spice powder.
5. Cut into pieces and place on parchment lined baking sheet or Silpat.
6. Let it rest for 15-30 minutes, cover with a cling wrap.
7. Heat up the wok with hot oil. Test with a wood chopstick to see if it's bubbles. Flatten the ham chim peng with your palm. Stretch it out and slowly drop into the hot oil. Deep-fry until golden brown on both sides.
8. Drain on paper towel. Eat warm or reheat in the microwave for 15 seconds to warm it up. I made about 15 pieces.