Other than steam rice rolls with beef and egg, Ham Chim Peng is the one thing I must eat every time I go back home. From what I’ve seen, <5 Cantonese restaurants in San Francisco sell it. It’s less common than the “beef tongue” fried pastry (which, by the way, contains no beef tongue, just named after its shape). But Ham Chim Peng is my true favorite, because I am completely obsessed with the subtle but distinct aroma of fermented red bean curd.
In my opinion, this savory donut is rare for a few reasons: fermented red bean curd isn’t always easy to find, Ham Chim Peng is not as widely known, and the process has a few more steps compared to other fried pastries. Still, my craving was too strong to wait an entire year just to enjoy it once or twice back home. So I tried to make it and will continue refining the recipe till I can recreate my absolute favorite texture and flavor.
Trust me, once you taste it, you’ll fall for it too.
Ingredients (Makes ~6–7 donuts)
- 250 g all-purpose flour
- 20 g lard
- ½ egg (about 25–30 g)
- 2 blocks fermented red bean curd
- Pinch of five-spice powder
- 6 g salt
- 40 g sugar
- 10 g minced garlic
- 2 g dry yeast (optional, for a puffier, softer texture)
- 4 g baking powder
- 2 g baking soda
- 125 g water (including liquid from fermented red bean curd)
- Toasted white sesame seeds
Instructions
- Step 1: Soak 10 g minced garlic in 2 tbsp water for about 30 minutes, then drain and reserve the garlic water.
- Step 2: Combine all ingredients (except the toasted sesame seeds and reserved garlic water) in a mixing bowl. Mix at the lowest speed for 1 minute until no dry flour is visible, then increase to speed 2 (KitchenAid whisker) and knead for 4–5 minutes, or until the dough stretches without tearing easily.
- Step 3: Cover and let the dough rest for a few hours at room temperature, or preferably overnight in the refrigerator.
- Step 4: Transfer the dough to a work surface and roll it into a sheet. Brush the surface with the reserved garlic water, then roll it tightly from top to bottom into a log. Divide into 6–7 portions, forming small disk-like pieces.
- Step 5: Brush both sides of each disk with more garlic water, then press firmly into toasted white sesame seeds so they adhere well.
- Step 6: Heat oil to about 320°F / 160°C over medium-high heat. Right before frying, gently stretch each disk into a palm-sized round with slightly thicker edges and a thinner center.
- Check the oil temperature to ensure it’s at least 320°F / 160°C, if the oil temperature is too low, the dough will absorb much more oil and be less crispy
- Step 7: Carefully place the dough into the hot oil. Fry each side for 30 seconds to 1 minute, flipping once golden. When both sides are golden brown and the donut has puffed up beautifully, remove and drain on oil absorbing sheet.
Let the Ham Chim Peng cool completely before eating. Then take a bite and savor that mild yet distinct fermented red bean curd fragrance, slightly chewy and fluffy on the outside, crispy inside.
Warning: this puffy, crispy savory donut is seriously addictive.
