Rose's Kitchenette

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Hum Cheem Peang

Hum Cheem Peang

Ingredients For Yeast Dough:

450 gm plain flour

250ml water

Method:

1.  Sift flour onto table, add water gradually and knead into a smooth dough, taking about 20 minutes.

2.  Place dough into an oiled container, cover with a piece of damp cloth and put on the container lid.

3.  Set aside for 48 hours for dough to ferment.  (Dough will take a longer or shorter time to ferment depending on weather conditions).  The dough is ready for use when it turns sourish.

Ingredients for Five-Spice Doughnut:

450 gm prepared yeast dough

250 gm sugar

375 gm plain flour

125 ml water

1 tbsp bicarbonate of soda

1/2 tsp alkaline water

Filling Ingredients:

1 tbsp five-spice powder

1 tbsp salt

a little water for brushing

Method:

1.  Dissolve bicarbonate of soda in 125 ml water and add to yeast dough.  Add sugar and alkaline water and knead for 5 to 10 minutes.

2.  Add sifted flour and knead well.  Sprinkle top with some flour, cover with a piece of damp cloth and set aside to proof for 1 hour or longer.

3.  Sprinkle some flour on table top.  Roll out dough into a rectangular sheet.

4.  Sprinkle some five-spice powder and salt over dough.  Dip a brush with some water and brush over mixture lightly.

5.  Roll dough up like a swissroll and cut into 2.5 cm slices.  Flatten each piece into a thin round shape with a wooden roller.

6.  Deep fry in hot oil till golden brown.  Drain off excess oil on absorbent paper.

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August 14th, 2007 Posted by | Dim Sum | 20 comments

20 Comments »

  1. Hi Rose,

    Just wondering whether I can have your permission to link your blog to mine. Thanks.

    http://preciousmoments66.blogspot.com/

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    Comment by Small cookie | October 22, 2007

  2. Hi Small cookie,
    I enjoy visiting your blog too! Just go ahead.
    With blessings!

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    Comment by rose | October 28, 2007

  3. Hi Rose,
    I am most facinated by your website and indeed very grateful for all the wonderful recipes you so kindly shared with everyone. I am looking for the recipe of steamed fruit cake, one that my late mother used to make when we were kids. I would be so glad if could share your recipe with me. Many thanks.

    God bless,
    Emmie

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    Comment by emmie | February 21, 2008

  4. Hello Rose
    First of all, thank you so much for your generosity in sharing all these lovely recipes.

    I would like to check with you please on the Hum Cheem Pang recipe yeast dough ingredients. There is no yeast in the ingredient list, yes?

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    Comment by selena | May 19, 2008

  5. Hi Rose,
    I intend to make Hum Chee Pang upon seeing your recipe but why is it there is no yeast in all the ingredients?
    Hope to receive your reply so that I could start trying.
    Thank you for taking up your time.

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    Comment by Pauline | July 29, 2008

  6. Dear Rose,
    Just wondering – the hum-cheem-peang yeast dough that you set aside for 48 hours do not require yeast?
    Thanks,
    Irene

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    Comment by Irene Tan | November 14, 2008

  7. Hello Rose,
    I have the same questions about the yeast bit, and wonder do you answer them privately, as I don’t see any of your reply on this page.
    Regards,
    Limei

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    Comment by Limei | February 18, 2009

  8. I’m interested in your hum cheem peng recipe. So I start with the yeast dough used a damp cloth to cover then with the container lid on top. But after 48 hours the dough is ready to use. I found out that it turn mouldy on the surface with the sourish smell. Why is it like that, can it be used? But I throw away.
    Hope to receive your reply.
    Thanks
    K H

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    Comment by K H Ong | April 7, 2009

  9. yr set aside for 48hrs is not put in the fridge right?
    will sure to turn bad right?

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    Comment by Michael | June 5, 2009

  10. The recipe seems to make a lot of Hum Cheem Peang. How do I scale down the recipe to make about 5-10 pieces?

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    Comment by wengyie | August 9, 2009

  11. Hi Rose, many blessings have flown from your website touching many lives, hearts, mouths, tongues and stomachs too. I like penang apom balik where the centre has either banana or corn. Would you be able to teach me how to make this? Thanks very much. I have left penang since 1984 and am currently living in Singapore for the past 20 years. So I miss Penang food alot.

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    Comment by daniel oon | October 3, 2009

  12. Hi,

    I believe yeast is required, she may have omitted it not knowing. I have used her recipes and found them excellent.

    How much? Can be as little as 2 tsp because a small portion of yeast dough can be preserved (refrigerated) for further use, meaning in another batch of making a yeast dough. That is what I learn from some Chinese friends from the North of China.

    The 48-hour proofing can be done in the part room temperature (for approximately 2 hours) and part refrigerator (remaining hours). Just like a frozen pizza dough, it is frozen when bought from the store.

    I used the above method of proofing the dough for her Ban Chien Kueh recipe. I was very happy with the result. Better still, the end result tasted just like back home in Singapore.

    Thank you very much Rose for your generosity in sharing all the recipes on the website.

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    Comment by joanne | October 4, 2009

  13. Hi Rose

    First of all,thanks v much for your recipe. Can i check if there is any replacement for alkaline water? Is it compulsory? I cant get any here…

    regards
    miss B

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    Comment by everybodyeatswell | May 18, 2010

  14. I notice that no yeast is added to the flour in the yeast dough. how much yeast has to be added?

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    Comment by Jane Tan | June 26, 2010

  15. Hi Rose, same question as the rest… is Yeast necessary in the recipe for yeast dough? if yes, how much?

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    Comment by Michelle | August 16, 2010

  16. Hi Michelle. Yeast is necessary for making yeast dough.You need about 10g of yeast.

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    Comment by Mag Hong | August 26, 2010

  17. Hi Aunty Rose,

    Just wondering the difference of adding alkaline water into the dough and without? As Aus ban that from selling on the shelf. Will be great if alkaline is ok to be omitted from the recipe as I really miss eating this and would like to try it. Have a great weekend.

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    Comment by http://swatskitchen.blogspot.com/ | March 31, 2011

  18. Dear Rose, How much of yeast would you suggest we use for the yeast dough? Please respond. Thanks!

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    Comment by patricia danker | September 1, 2011

  19. Hi Rose,

    Found the Hum Cheem Peang recipe in your website. I thought of trying it out. But I noticed that there is no yeast in the section you said is yeast dough. If there is yeast, can you tell me how much yeast I have to add into the flour and water?

    Appreciate for your reply.

    Regards,
    Kim

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    Comment by kim | September 9, 2012

  20. Hi Rose

    Cld u pls supply You Char Kuey Recipe if u have. I had tried yr Hum Chean Peng. It is good but not very puffy. I only proof for 1 day because I didn’t have the time to wait for another day. Next time I will try for 2 days of proofing and wld like to see the result.

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    Comment by Irene | May 8, 2013

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