Ham Chim Peng (Chinese Savory Fried Doughnut)

Ham Chim Peng is a Chinese savory fried doughnut. The dough is rolled with 5-spice and cinnamon, and shaped flat into a pancake before frying. It is a pastry commonly found in Southeast Asia.

What is ham chim peng?

Ham Chim Peng, with various spellings and names (eg. ham ji peng, or ham chin biang) is a Chinese deep-fried doughnut.

Literally meaning "salty pan-fried biscuit/pancake" in Chinese, ham chim peng are savory, unlike Western-style doughnuts.

The doughnuts typically contain a mixture of five-spice, cinnamon, and salt that is rolled up similar to a cinnamon roll.

Sometimes white sesame seeds are added to the dough.

Other variations include youtiao (fried doughnut sticks), jian dui (fried sesame balls), and ox-tongue pastry.

These doughnuts are commonly eaten as a breakfast food in Malaysia and Singapore.

What does it taste like?

The Chinese five-spice doughnuts are savory and are aromatic in flavor from the mixture of spices.

It has a light, soft and chewy texture.

Why you'll love this recipe

Simple: this recipe is straightforward and easy to make.

Nostalgic: this old-school treat is perfectly spiced and delicious.

Delicious: the fried dough is light and fluffy!

Ingredients you'll need

For the dough:

• warm milk
• active dry yeast: if using instant yeast, just reduce the amount by ¼
• granulated sugar
• all-purpose flour: regular plain flour, or you can use bread flour for a chewier texture
• vegetable oil: you can use any light, neutral oil

Spice mixture:

• five-spice powder: a mixture of spices usually containing star anise, cloves, cinnamon, Sichuan peppercorn, fennel seeds
• ground cinnamon
• fermented red bean curd: is a preserved tofu in cubed form, made with soybeans and seasonings; is has a very salty flavor and you can find this jarred in Asian supermarkets -- there are two types, red and white bean curd
• granulated sugar

For deep frying:

• peanut oil: or any high smoke-point oil

How to make the Chinese fried doughnuts

Make the red bean curd paste:

In a small bowl, combine the fermented red bean curd with 1 teaspoon sauce and sugar and mash together. Set aside.

Make the five-spice mix:

In a small bowl, combine 5-spice powder, ground cinnamon. Set aside.

Make the dough:

In a mixing bowl, combine warmed milk, sugar and yeast. Give it a stir and let the yeast activate.

Add in flour and knead until it comes together and becomes smooth.

Pour 1 teaspoon of vegetable oil into the dough and continue kneading until it becomes a smooth dough.

Cover the dough with plastic wrap and leave it a warm location until it doubles in size.

Once the dough has risen, deflate the dough and flatten it out to about 9" by 13" in diameter on a clean working surface. Use a rolling pin to help roll out the dough.

Use the back of a knife to lightly score the dough.

Spread the fermented red bean curd paste over the surface of the dough.

Sprinkle the 5-spice and cinnamon mixture onto the dough.

Starting from the long side, roll up the dough like a cinnamon roll.

Cut the dough log into 12 equal pieces.

Turn the dough with the spiral side up, and flatten into a round circle with your palm.

Lightly cover and rest for another 20-30 minutes.

Fry the doughnuts:

Heat up a wok or pot with frying oil until it reaches 350F degrees with an instant-read thermometer.

Work in batches and place the dough into the hot oil.

Fry until golden brown on both sides, flipping them occasionally.

Use a slotted spoon to remove the fried doughnuts from the oil and drain on paper towel.

Serve immediately.

How to serve & store

As with any fried doughnut, serve freshly fried, on the same day.

Try it with a warm soy milk, black sesame latte, or matcha latte.

Other variations

There are many variations of ham chim peng including ones with:

• red bean paste
• white glutinous rice

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