Chinese Dessert Recipes
Chinese Donut or Ham Jim Peng is another favourite of traditional Chinese desserts which I enjoy. The texture is almost similar to Chinese crullers but fleshier. This donut is either filled with red bean paste or glutinous rice (this variant is called 'Kap Zhung'), or just sprinkled with five spice powder. So you either have the sweet or the salty version. You can either enjoy it just like that or cut into bite sizes and dunk into your favourite dessert soup (tong sui). Chinese donut is sold together along with Chinese crullers (yu tiao), so Chinese folks will usually buy both types. The aroma wafting from these crullers will make you drool, really. Especially when you have your black coffee ready.
So if you want to make your own chinese donut, put on your best apron and start kneading away! 300 g High Protein Flour 1 tsp Instant Yeast Powder 1 tsp Fine Sugar 1 1/2 cups Warm Water Ingredients B 650 g Plain Flour 2 tsp Baking Powder 1 tsp (level) Salt 1 1/2 tsp Five Spice Powder (or Cinnamon Powder) 250 g Starter Dough (from Ingredients A mixture) 1 1/2 cups Water A pinch Ammonia 3 tbsp Softened ButterMethod To prepare starter dough, mix ingredients A well and leave aside for at least 20 hours. Mix together ingredients B and add ammonia and water gradually until you have a soft kneadable dough. Add the butter and continue to knead with your hands. Cover with cloth and allow to rise (leave for an hour). Remove cloth and knead again until dough is smooth. Leave aside again for another hour. Place risen dough on a slightly floured work top. Split evenly into 4 portions. With a rolling pin, roll flat each portion. Cut the dough now into 4 portions and form them into balls. If you want to make red bean chinese donut, you can first fill flat dough with red bean paste (you can easily buy readymade paste) before forming into balls. Do not overfill or the dough will break during deep-frying. Deep fry in hot oil until donut turn golden brown. But if you wish to make the type with glutinous rice filling, you can cut the dough into wide strips (2 - 3 cm) and wrap strips around the rice filling. Coat lightly with flour. Flatten dough lightly by hand. You can make Glutinous Rice Filling (it is time consuming, yes but you will be happy with the result) by adding sugar and salt into the pre-soaked glutinous rice. Cover rice with water (just slightly above rice level) and steam for half an hour over high heat. Can't find what you're looking for? Try Google Search.
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IT's TIME TO WOK!CHINESE RECIPE SPECIALS!Home cooked Chinese meals are the BEST! Bring on the woks and what haves you & start afrying.
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