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.
Print This Recipe
Email This Recipe
(1 votes, average: 5 out of 5)If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
RSS Feed
Hi Rose,
Just wondering whether I can have your permission to link your blog to mine. Thanks.
http://preciousmoments66.blogspot.com/
Comment by Small cookie | October 22, 2007
Hi Small cookie,
I enjoy visiting your blog too! Just go ahead.
With blessings!
Comment by rose | October 28, 2007
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
Comment by emmie | February 21, 2008
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?
Comment by selena | May 19, 2008
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.
Comment by Pauline | July 29, 2008
Dear Rose,
Just wondering - the hum-cheem-peang yeast dough that you set aside for 48 hours do not require yeast?
Thanks,
Irene
Comment by Irene Tan | November 14, 2008
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
Comment by Limei | February 18, 2009
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
Comment by K H Ong | April 7, 2009
yr set aside for 48hrs is not put in the fridge right?
will sure to turn bad right?
Comment by Michael | June 5, 2009
The recipe seems to make a lot of Hum Cheem Peang. How do I scale down the recipe to make about 5-10 pieces?
Comment by wengyie | August 9, 2009
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.
Comment by daniel oon | October 3, 2009
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.
Comment by joanne | October 4, 2009