Ham Chim Peng or Chinese five spice doughnuts is a very popular Cantonese street food in Malaysia and Singapore. “Ham” in Cantonese means salty, “Chim” means fried and “Peng” means dough or often referred to as bread or doughnut. There are three different types of Ham Chim Peng, namely the salted fried doughnuts mixed with Chinese red fermented bean curd; with red bean filling (dou sha) and glutinous (sticky) rice fillings. These type of Chinese doughnuts are commonly sold alongside plain Chinese doughnuts called “Youtiao” by street vendors. Both the Youtiao and Ham Chim Peng are normally served together with plain rice porridge as a breakfast food. They can also be eaten as a snack any time of the day with tea or coffee.
These variety of Chinese salty fried doughnuts are my childhood favourite and they are not readily available overseas. Most of us living abroad would have cravings about these delicious Ham Chim Peng as they are not sold commercially. Recently, one of my readers requested for a gluten free Ham Chim Peng recipe, so I decided to make these doughnuts with red bean paste filling and the gluten free fried dough is made with gluten free self-raising flour, potato starch and Chinese five spice powder. This recipe is also vegan, dairy free, nut free, corn free, egg free, soy free and refined sugar free. Refer to my Homemade Red Bean Paste recipe here.
Ingredients
- Rice bran oil for deep frying
- Some gluten free flour for dusting
- 100 g 3.5oz red bean paste (refer relevant recipe)
- 3½ tablespoons white sesame seeds for coating
For the dough:
Dry Ingredients:
- 800 g 1.8Ib/28oz gluten free self-raising flour (Orgran)
- 125 g 4.4oz potato starch
- 3 tablespoons baking powder
- 3 teaspoon xanthan gum
- 1 teaspoon Chinese Five Spice Powder
- ½ teaspoon salt
Wet Ingredients:
- 100 g 3.5oz vegan butter (Nuttelex Buttery)
- 4 tablespoons agave syrup
- 2 teaspoons vanilla extract
- 300 ml rice milk
Instructions
For preparing the dough:
- Warm the rice milk in a small pot for around 2 minutes, then turn off the heat. Add in agave syrup and vanilla extract and mix well.
- In a large mixing bowl, sift in all the dry ingredients, whisk and mix well.
- Add the butter into the dry ingredients mixture and rub the cold butter into the flour until well combined.
- Make a well in the middle of the large mixing bowl and gradually pour 250ml of the warm rice milk mixture into the well. Use a spatula to mix the dry and wet ingredients together.
- Then add in the rest of the 50ml rice milk mixture gradually as you use your hands to knead the dough until you have a smooth dough that is slightly sticky.
- Cover the dough with cling wrap and rest on the benchtop for 30 minutes.
For stuffing the dough:
- Dust the work surface with some gluten free flour.
- Divide the dough equally into 26 round balls around 55g (2oz) each.
- Flatten each ball into a disc or patty and shape each patty into 3 inch round dough with the middle thicker than the edges.
- Scoop and place 1 teaspoon of red bean paste onto the middle of each dough, wrap and pinch the dough together with small amount of water and shape into a smooth ball again.
- Using your fingers, gently flatten the ball into a patty. Hold and rotate the patty as you press gently with your fingers until the patty is around 3 inch wide and 1cm in thickness.
- Dust with some gluten free flour and place on a large tray.
- Wet the surface of each dough with some water and sprinkle generously with some white sesame seeds. Press the white sesame seed onto the dough with your fingers.
For cooking the doughnuts:
- Heat up a wok half filled with rice bran oil. Deep fry each doughnut for 1 to 2 minutes on each side on low to medium heat or until golden brown. Cook the doughnuts in batches.
- Remove and drain the cooked doughnuts on kitchen paper towel.
- Reheat by covering the doughnuts with aluminium paper and bake in the oven for 5 minutes or in microwave for 40 seconds or until doughnuts are soft.
Notes
Disclosure Statement: I am NOT paid by Orgran or Nuttelex for this post.
This recipe looks amazing and great for people with food allergies and intolerances. I like red paste so It’sa winner already! R
This is an allergy friendly recipe. Love red bean paste too especially in desserts and pastries. 🙂
These look extremely flavourful and pretty too. Thanks for sharing the recipe
Thanks Stuart! ????