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Ham Chim Peng is a very popular street food sold in Malaysia and Singapore. Along with other varieties of pastries, HCP is sold by hawkers or road side vendors. I’ve always preferred You Char Kway (chinese cruller) and Mah Kiok (butterfly buns) when I am home, so I was pleasantly surprised to find that the five spice powder was not too overwhelming when I tried this.

Munching on the HCP brought back memories of home. Cue Ratatouille. Most of all, the HCPs were a hit with both my roomates and that makes me the happiest!

Ham Chim Peng
Adapted from here
 
60g water
70g sugar
5g dry yeast, activated in 100g water and 5g sugar
5g bicarbonate soda
7g salt
250g all purpose flour, low gluten
1 tbsp five spice powder
2 tbsp sesame seeds
Oil for deep-frying
 
Combine activated yeast with water, sugar, bicarbonate soda and salt. Lightly fold the flour in to get an evenly distributed dough. Lightly knead the dough. The flour will still be sticky/wet but don’t worry about the texture.
 
Sprinkle some flour on top of sticky dough and try to form it into a ball. Leave to rise for 30-60 minutes, covered.
 
Roll dough into a rectangle, about 1.5cm in thickness. Sprinkle the five spice powder on top, making sure it is well covered. Roll dough into a log and let stand for 10 minutes.
 
Using a dough scraper, cut dough into 2 cm pieces. Lightly shape each piece into a round disc and brush a bit of water on one side. Sprinkle sesame seeds on top. Sprinkle some flour on top of sesame seeds. Leave on for 30 minutes, uncovered.
 
Heat cooking oil in a deep wok. Flatten bread dough to 1 cm thickness and drop into medium hot oil. Do this one at a time. The dough will drop to the bottom of the wok. When it floats right back up, flip over. Continue flipping three or four more times to get even golden color. Remove from wok and drain on paper towels. Serve warm.
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