Thank you for trying and for letting me know ð. I put it in my oven using "bread proof" function. Transfer the rice to the parchment paper and carefully shape the rice into a 2-inch diameter and about 16-inch in length log using the aid of the parchment paper. HAM CHIN PENG This recipe makes about 6 ham chin peng (A) 40 gm plain flour 40 ml water ... Wrap the red bean with the dough and shape it into a ball. It’s the best I’ve ever tasted. Once the dough is rested, dust a clean surface with a good amount of flour, and scrape the dough onto the floured surface. Spray with a bit of water on top and sprinkle sesame seeds on top and gently press them onto the dough. Alkaline water / Lye water / Potassium Bicarbonate – this adds chewiness to the texture Fry until dough is golden brown. Is there a way to make this without it? Recipe was originally published in 2018. Roll the dough out into a rectangle, about 1 cm in thickness, Place the glutinous rice log towards the side near you. Thank you so much, David! The starter will double in size in about 2 hours, Mix all ingredients for five-spice paste in a bowl and set aside, Soak the glutinous rice for at least 4 hours or overnight. The recipe is with step-by-step photos and video as your guides. Hi. é ¥ (Recipe? Then roll up from the side near you into a log, Then cut into 10 pieces. The problem is, we can’t find fermented bean curd. No one had any idea what I meant by that. mmm…def a forgotten yumminess these days. 3 For water dough: Sift together plain flour and icing sugar, add in salt, mix well. soak for at least 4 hours (if cooking on the stove), (double recipe) or you can use store-bought, Place ingredients for starter in a mixing bowl and stir to mix everything. 1. Reduce heat; cover and simmer for 30 minutes or until heated through. It’s a bit of a work, but it’s worth the effort IMHO! But ever since then, I deem them the best apple cider dount in my book. Cover them with a cloth to let them rest for 20 minutes before frying. i haf a few ques. How to Start a Food Blog (without breaking the bank), Alkaline water / Lye water / Potassium Bicarbonate. Roll the dough out into a rectangle, about 1 cm in thickness Soak the glutinous rice for at least 4 hours or overnight. Well worth trying out. When 15 minutes is up, wait 10 minutes and then release pressure completely. Can I freeze the dough to make another day. Cut into two logs, No soaking required if you use a pressure cooker. You will have total of 20 in the end, Dust with some flour and use rolling pin to roll them flatter and more round shape. There are different varieties of fried savory dough (Ham Chim P… Drain off the soaking water. Now, heat the oil to 325 degrees. You will see large air holes inside the doughnuts when you tear it open. Repeat with the other dough and glutinous log. 1. The doughnuts are soft yet chewy and dough doesn’t require kneading. TL;DR. You Peng Noodle Dumpling House serves wholesome noodles and dumplings. Cooking time should remain the same for 8-quart size but will take longer to pressurize. Next, add the dark brown sugar, regular sugar, mashed fermented bean curd, and five-spice powder. It is named as such because of its softness. Dust with a bit of flour and use a rolling pin to roll them flatter Preheat oil over medium heat.Fry 2-3 pieces at a time over medium heat. I guess that’s where the saltiness come from. One question about the oil for frying … How many times can I reuse the same oil; Or use it for other cooking afterwards? For mini duo (3-quart), I suggest to half the recipe and use the same amount of time to cook*. I hope this helps.  The only ham chim peng recipe I ever need really! Flatten the dough, wet the center of the dough with a little water, sprinkle with some sesame seeds and press it firmly. Add the starter, water and alkaline water, oil and stir to mix. I did leave the dough for a little over 15 minutes (40 minutes actually), that may have affected the texture. No soaking is needed if cooking with a pressure cooker. Unlike the Western doughnuts, ham chim peng is made without any butter, milk, and eggs. Keep the other covered. Hi Viola, yes you can omit the lye water and you can use bread flour too. Here goes: Recipe: Flour Dough 150 gms Flour 1 tsp Sugar 1 pkt Instant Yeast May 19, 2020 - Making a traditional Chinese fried savory dough also know as Ham Chim Peng (咸煎饼) with sweet and smooth red bean paste filling. xoxoxo. Cut the dough into two. Transfer to serving plate. You may need to dust with a bit of flour if they get too sticky for you to pick up with your fingers after thawing. I am not sure what would be a good substitution for the fermented bean curd. I have to smile just imagining what my grandma would have said that there are doughnuts out there filled with beans and rice. can't wait. And thank you for the yummy recipe! If you do end up trying to bake them, I’d appreciate if you can update me, I’m curious to know too ð, Made some today, noticed that your recipe for the doughnut is the same as in Agnes Chang’s Hawker ‘s Delights cookbook! Repeat with the rest 3. Cut the dough into 20 pieces. I had no idea that they were flavored with fermented red bean curd. Cover and let them rest for 20 minutes before frying, Preheat oil over medium heat. Fry until dough is golden brown. Add the starter, water and alkaline water, oil and stir to mix until you get a sticky dough, Generously flour your working surface with flour. hi im in d process of making your hum chim peng. The dough is soooo soft, light, and airy. Weâre Bill, Judy, Sarah, and Kaitlinâ a family of four cooks sharing our home-cooked and restaurant-style recipes. When 15 minutes is up, wait 10 minutes and then release pressure completely. Shaping and gently squeezing to form a log. Thanks, Hi Belinda, Thank you so much for following and trying ð I’m so glad you’ve enjoyed them so far. The hawker stalls selling ham chim peng and you tiao usually will have these as well ð Have you every tried? It seems very similar to horseshoe fritter ingredients (which is basically also made with ham chim peng basic dough recipe) but with some sweet paste added on it. Flatten the dough slightly and then place the sweet bean paste ball in the middle of the dough. You will still have a very sticky and wet dough, don't panic, Generously flour your working surface with flour. Chinese Dessert Recipes More information chinese fried bread, ham chim peng Makes 8 pieces ingredients: 160 g ice water 75 g sugar 5 g instant yeast 5 g bicarbonate soda 7 g salt 250 g all purpose flour, low gluten 1 tbsp five spice powder 2 tbsp sesame seed, un-toasted Oil for deep-frying Hi Lorelai, I love Cantonese Fried Dough. Shaping and gently squeezing to form a log. Divide the sweet red bean paste filling and roll into 20 equal balls. Ham Chim Peng (pronounced in Cantonese more like, "hahm jeen baeng") is one of those foods that has largely disappeared from menus. Let it aside. However, the inside could not be any different. Place on an absorbent paper towel to absorb extra oil. and i can't really use my hand to fold. But overall, it’s simple to follow, we did thought the Chinese Red Bean was hard to find, but in the end that fear was allayed. It is a popular tea time snack among the Indonesian Chinese and also the native Indonesian. They were super delicious and my friends were really impressed. 2 When cooled, divide filling into 12 portions . Cheers, mate.. , and ‘s near/is impossible to find now–both in the Chinatowns AND in Guangzhou area now :( Thank you so so much for making a recipe of this and I can’t wait to try it. You need to flour your fingers too. Tap here to receive our FREE top 25 recipe book! I have heard that reusing the same frying oil is unhealthy and I donât like to throw out the oil, so I rarely deep fry anything. Fry the dough in batches, frying each side until golden brown, flipping one to two times to brown both sides. And thank YOU. This Chinese savory donut is eaten with congee, usually at breakfast. 2. Pour the rice into a heat-proof container. This site uses Akismet to reduce spam. Can’t get enough of it! Recipes, homemade, homecooked, homecookedmeal, Malaysian, cooking recipes, baking recipes… SHAPING Seam side down. COOK GLUTINOUS RICE (IF MAKING KAP ZHONG) The dough will be very wet, so flour both hands before handling the dough. Whoppeeee..time to fry, bake and stir fry! If it’s really humid where you are, it’s best to keep in the refrigerator for up to one week. Roll out the dough and on a lightly floured worktop and knead the dough till smooth. Spray with a bit of water on top and sprinkle some white sesame seeds on top and gently press them on the dough. When you are ready to cook them, get them out from the freezer to thaw them on the counter before frying. Fluff the rice and let it cools down completely, Place a parchment paper on a working surface, about 10x10 inch. But that itself was good (the taste) – my young and not so Asian princess gave it the THUMBS UP!!!! PREPARE THE DOUGH Red Bean Paste Ham Chin Peng 豆沙咸煎饼 - YouTube. I would love to see it! Proceed to shaping it into a log, Place a parchment paper or cling wrap on a working surface, about 10x10 inch. Watch the heat so they won’t get too dark on the outside but the dough is not cooked inside. It turned out pretty good. I also found that it was really hard to flatten the dough (when you say the dough was very wet, I definitely did not expect just how wet it was), so I added an additional quarter cup of flour to the mix. I believe the dough for the ox tongue pastry’s dough is slightly drier though. Whisk to mix. Keep them covered and work with one dough at a time. ; Priced at $6, the flat fried snack is packed with red bean paste, with generous sesame seed toppings. Make a small well in the middle. This recipe was from a cookbook called Pasar Malam Delights. 3. Flatten dough and put a tsp of red bean paste in the center and wrap the dough up to seal. Every weekend we would visit grandma and mom would make sure she bought some ham chim peng with glutinous rice for her. Hi Marvellina, I have been following your blog for a while now. Hi Kassie, like you, I forgot about it many years ago. When I saw this recipe, I got to have it because it has my favorite Ham Chin Peng recipe which the book called Nam Yee and Red Bean Dumplings. They may not be as puffy, but again so sorry that I can’t tell you for sure because I haven’t tried it personally. Dust with a bit of flour and use a rolling pin to roll it flatter and more round. Directions. If I could indulge, I would make these every week :-). I LOVED hahm jeen bang as a kid (and I’m around Kaitlin’s age by guesstimate) and they had it in some NY Chinatowns until at least a decade ago or a decade and a half ago. SUPER SIMPLE EVER!!! Ham chin peng are like salty beignets! Mix all the dry ingredients for the dough from all-purpose flour all the way to baking soda in a large mixing bowl. Sorry for asking for substitutions in an old, authentic recipe Judy! I saw this recipe at my friend's house while reading her cookbooks' collection. Place the trivet in the pot. Fluff the rice. Nam Yee and Red Bean Dumplings/ Ham Chin Peng/ 油炸面包 A blog about cooking and baking at home. xoxoxo, Fermented Red Bean Curd is not hard to find. Cover and let them rest for 20 minutes before frying, Spread the five-spice paste you prepared earlier on the surface and then roll up from the side near you and then cut into 10 pieces. It is called kue bantal in Indonesia. Ham Chim Peng with Nam Yue filling *makes 20pcs Half portion of Ham Chim Peng dough Filling 1/2 tsp Chinese five spices powder 1/2 tsp Nam Yue (red fermented bean curd) 1/2 tsp cooking oil 1/4 tsp salt some white sesame seeds Generous amount of all- purpose flour for dusting Method 1. Next, add the dark brown sugar, regular sugar, mashed Chinese fermented red bean curd, and five-spice powder… .Add hot boiling water and mix with wooden spoon to form a rough dough.. 3. Taste wise was very much like "ham chim peng", visually it looked very much like "ham chim peng" too. After resting, dust your working surface with some flour again. Ham Chim Peng (Chinese Fried Doughnuts) recipe with three varieties: kap zhong/kap chung (glutinous rice ), red bean paste fried doughnuts , or Chinese five-spice doughnuts. Cover with a cloth or plastic wrap or a bowl and let it rest for 20 minutes The previous recipe I posted took 15 hours to make the dough starter. Open the lid carefully and remove the rice from the pot. Let it cools down completely. red-colored Chinese fermented bean curd (åè ä¹³), Savory Soy Milk Soup w/ Fried Dough (Dou Jiang), Cantonese Chicken & Salted Fish Fried Rice, Chinese Beef Stir-Fry with YouTiao (Chinese Fried Dough). I have a feeling they are. Keep them covered and work with one dough at a time. Thanks so much for this recipe. My grandma loved ham chim peng, especially the one with glutinous rice stuffed in the middle of the dough. *Recipe is written for 6-quart Instant Pot to cook the glutinous rice. Stir to mix and to make sure the rice is covered by water, Close the lid. isit suppose to be like that? They are so easy and quick to make, give it a go :-). Repeat with the other dough and five spice paste. I couldn’t help but thinking about grandma (my mom side) when I made ham chim peng a few months ago. The fried savory dough also know as Ham Chim Peng (咸煎饼) with sweet red bean paste filling. This looks exactly like how I remembered it as a wee little kid, and I’m more than certain it will taste the same! https://www.yummly.com/recipes/great-northern-beans-ham-and-beans I would slather that bread with butter and get it all soaked up with the liquid the beans had been cooked in and then pile the beans on top.. Yum…Dad didn’t like the Wonder bread as he said you ate it and wondered what you ate. I can find it in Perth, WA. Divide it into 12 equal pieces. You can also coat both sides if you like. I’ve never fried, or baked in my entire life (and I’m 47). Posted a picture on your FB page of the results! The result is incredibly soft and airy doughnuts. Hi Hubert, the potassium carbonate is to make it a bit more “bouncy”, you can definitely omit it, it will no ruin the outcome. Thank you so much for your recipe and looking forward to trying it. thanks for your awesome recipe and website! In a large saucepan or Dutch oven, bring all ingredients to a boil. 2. Transfer to a serving plate. The doughnuts look just like the doughnuts my grandmother used to make as well. 1. Hi Jesse, hope you can try this recipe out and let me know if they are similar. Put sugar and salt and stir to mix with the rice. And guess what??? A food blog that brings you tried and true Asian recipes. Make sure everything is well-combined. Pour 1 cup of water into the inner pot. I do plan to experiment on this long-forgotten snack!! It should take 1 to 2 minutes each. I have updated with a faster version and even better soft and chewy dough from Katherine Kwa’s. Flatten the dough slightly and then place the sweet bean paste ball in the middle of the dough. Hi Kassie, I saw your picture on FB, yours turned out really well too. I remember there was this famous yau char kuai (油炸粿) stall right in front of Chow Yang coffee shop at PJ SS2 and there will be a long line of people waiting to buy this popular snack. On top of that, it serves flat fried red bean pancake or ‘ham chim peng’. Repeat with the other dough and five-spice paste. Use a spatula to scoop the dough out onto the floured surface. Let it cools down completely. Thanks to your recipe, I capture more than the taste! Use a spatula to scoop the dough out onto the floured surface. White glutinous rice Heat up oil for frying. hope it will spark some ideas for you. FOR KAP ZHONG (GLUTINOUS RICE HAM CHIM PENG) Cut the dough into two. Shape into 10 balls of 15g each *refer recipe here Homemade Red Bean Paste Ham Chim Peng 咸煎饼 Combine and mix all dry ingredients. 6. Place ingredients for starter in a mixing bowl and stir to mix everything Cut into 10 equal pieces. I put it in my oven using “bread proof” function. You guys have an amazing weekend! Fry 2-3 pieces at a time over medium heat. Can you use the recipe for Nau Lei Sou (ox tongue pastry) as well? You will have 20 pieces total. 5. Hi Kathy, you will love this recipe. âI am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Roll it up to the other side. Divide the dough into 13 portions. For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision. Cut into two logs, Mix all the dry ingredients for the dough from all-purpose flour all the way to baking soda in a large mixing bowl. Leftover Place flour in a mixing bowl. Like seriously!! They look great, Judy! Seam side down. 1. Use the flour to help you shape the dough into a large dough ball. I ended up using lots of flour to help in rolling and shaping the doughnuts. Combine mung bean paste and fried shallot in non-stick frying pan, cook over medium heat for 10-11 minutes until the mung bean paste is a bit dry. I only make this when we have visitors, as it’s definitely a treat :-). (If you are living in Sydney, you may buy ready made red bean paste from the Asian grocery store). Once you are done shaping and filling the dough, you can freeze them by placing them on a large baking sheet lined with parchment paper in a single layer until they are firm and hardened and then wrap each one in a plastic wrapper and place in a freezer bag. Winter Pasta with Mushrooms, Sausage Meatballs, Walnuts & Crispy Sage. My most recent remembrance of this forgotten treat was when I tried an apple cider donut from the White Mountain cider company where I thought the dough was unlike any other cakey donut varieties I tried thus far. ð ð ð But I would love to try these, I bet they taste amazing. When dough floats to the top, use the chopsticks to turn dough as frequently as possible so they brown evenly. You will have 20 pieces total, Dust with some flour and use a rolling pin to roll them flatter and more round shape. When dough floats to the top, use the chopsticks to turn the dough as frequently as possible so they brown evenly and it also allows even puffiness. You will have a total of 20 in the end You can also make sweet red bean paste from scratch if you want to. November 2020. Uncooked dough Hi There, I don’t live in an asian country and was wondering if i can omit the lye water and maybe substitute bread flour with alll purpose ? I personally love both ham chim peng with glutinous rice and also the ones with sweet red bean paste (dou sha) stuffed inside, that’s my dad’s favorite too. 5. Roll the dough out into a rectangle, about 1 cm in thickness While the dough is resting, take a medium pot and fill it with about 1 inch of oil for frying. Loving the recipe! I believe you will still have decent ham chim peng! First mix together the flour, baking powder, and baking soda in a mixing bowl. I only made the ham chim peng with the sweet red bean paste filling. Ham Chim Peng (chinese 5 spice doughnuts) (A) Gelatinised dough 120g plain flour 85ml hot boiling water 1. I love Indonesian & Singapore snacks/kueh/ desserts too LOL! Hope this helps someone! Keep the other covered. Whisk to mix. You can find vendors selling this kind of snack along the road side stall. Hehehe, it sure does Judy! Cover with a cloth and let them rest for 20 minutes before frying, Divide the sweet red bean paste filling and roll into 20 equal balls. They can look quite rough at this point; don't feel the need to make them look perfect! Cover them with a cloth to let them rest for 20 minutes before frying. Recipe Instructions First mix together the flour, baking powder, and baking soda in a mixing bowl. Dust with a bit of flour. 2. Rest 15 mins. Use a rolling pin to roll them flatter and more round shape. Spread the five-spice paste you prepared earlier on the surface Itâs one of my 95yr old dadâs favorites, so I just might have to try making it for him. 3. Transfer the rice to a steaming dish. Use the flour to help you shape the dough into a large dough ball. This is as delicious as I knew it would be. Take each dough ball, and dip it into sesame seeds to coat--more or less depending on your preference. I don’t know how important the baking soda was, and seeing that: A, I didn’t have it, and B, it was only a teaspoon-ful amount, I just simply omitted it. Drain all water. Flatten the dough to a 5-inch circle with a small hole in the middle and set aside on a well-floured surface. After resting the dough will be flexible for rolling and shaping now Gather the side to wrap and seal. Leftover ham chim peng can be stored at room temperature for about 2-3 days. the dough is very sticky after mixing the starter and eveything else. Drain off water. Keep the heat between 325 to 350 degrees for the duration of the frying process. Cut the dough into two. Thank you, Lisa! Make a small well in the middle And thank your princess for her THUMBS UP! Briefly rinse the rice with clean water. I especially love the indonesian desserts recipes and Singapore snacks. 1-2 hour before you plan to cook them, bring them out and let them thaw completely on the counter before frying. Learn how your comment data is processed. It is often served during breakfast or as a tea time snack. Hint hint ð) is also a rarity. Are you talking about curry puffs or “cow horn” pastries ? Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.â. It slowly disappeared soon after I found out about it, along with the sweet one whose name had something to do with cow horns (?) This also depends on humidity. RESTING It’s exactly the kind like what Bill et all displayed on this blog…. and it allows even puffiness. Make a small well in the middle. Roll it up to the other side. You know, I just published this horseshoe fritter few hours ago ha..ha… https://whattocooktoday.com/ma-kiok.html This butterfly thing I almost forgot but now I remember now that you mentioned it. i half already rested for 20min x3 times. Add Pau Flour, Salt, Fermented Bean Curd, 5 Spcie Powder to TM Bowl (3 Min, ) Step 3 Divide individual dough to 25g each, and wrap with 1/2 tbsp of Red bean paste. FOR CHINESE FIVE-SPICE HAM CHIM PENG Ham Chim Peng (Chinese Doughnut) with glutinous rice ... nasilemaklover.blogspot.com › 2011/10 Oct 12, 2011 - When I made this Ham Chim Peng (is kind of Chinese doughnut ) at home yesterday, I … FRYING ð. The Secrets of my Recipes- Chai Kuih and Ham Chim Peng August 08, 2012 Very often I am asked by many of my friends why they just could not get the same taste as I made even when they have followed my recipe to the letter. I made a few little tweaks as I was making it since I didn’t have some of ingredients in the pantry, namely the baking soda, and brown sugar. Thank you very much for sharing this recipe.Iâm so glad that my first attempt of making the Ham Chim Peng turns out well.Indeed the dough is very wet but it rises well and tastes just like how I remember them.My friends and I enjoy this very much.So good..yummy, Hi Lai, I’m so glad the recipe works out for you. Keep the other covered. But I can tell you, when I gave the fermented bean curd to an Italian friend to try, his first reaction was: wow, it tastes like cheese. May 23, 2020 - Fried savory dough with red bean filling is a traditional Chinese pastry. Steam over high heat for 45 minutes or until the soft is soft and sticky. Place on an absorbent paper towel to absorb extra oil. Repeat with the other dough and glutinous log. I, too, am very glad that I was able to recreate and capture the taste. Set aside. Add one tsp of red bean paste in the centre and wrap the dough. Do you think we can cook this in an oven or air fryer and yield the same result? The starter will double in size in about 2 hours Flatten each dough into a circle. Red Bean Paste Ham Chin Peng 豆沙咸煎饼. TIP: For those who found it hard to flatten the dough without it sticking absolutely everywhere (even when you flour everything liberally), I think the best solution would be to mix the dusting flour and sesame (1:1 ratio) to a dish, rolled the wet dough in it to form a slightly flat ball, poke the hole while the ball was in the dish, and then pat the flour off between your hands. Ham Chim Peng with Nam Yue filling *makes 20pcs Half portion of Ham Chim Peng dough Filling 1/2 tsp Chinese five spices powder 1/2 tsp Nam Yue (red fermented bean curd) 1/2 tsp cooking oil 1/4 tsp salt some white sesame seeds Generous amount of all- purpose flour for dusting Method 1. Covered with plastic wrap at put in a warm place. I love them both. I don’t think the end result will be quite the same if you bake them though. Put sugar and salt and stir to mix with the rice. 3. Transfer the rice to the parchment paper and carefully shape the rice into a 2-inch diameter and about 16-inch in length log using the aid of the parchment paper. Saved by Christine Choo. At any point if it's sticky, lightly dust with flour until you can form a large dough ball. Put sugar and salt and stir … If I omit that from the recipe, how does it affect the outcome? Repeat the same to the rest of the dough. You need to flour your fingers too. We hope you forgive us! Now.. Cover with a cloth or plastic wrap and let it rest for 20 minutes, After resting, dust your working surface with some flour again. Cover and put at a warm place. Bantal means pillow in Indonesia. Bring the water in the steamer to a boil. Shape it into a ball. Add water, sugar, and salt. Watch the heat so they won't get too dark on the outside but the dough is not cooked inside. This is the first time I am doing a Ham Zhim Peng!!! Add wet ingredients, mix and knead for 10 minutes for even distribution of all ingredients *dough is quite dry for the first few minutes. Ham Chim Peng is deep fried bread, a very popular snack in Malaysia. Large air holes inside the ham chim peng, which is what we are looking for. After resting, dust your working surface with some flour again. If I cannot find potassium carbonate, what is a good alternative? Cover and let the dough rest for 15 minutes. Press pressure cooker, high pressure, and set timer for 15 minutes. Their dough and flavor reminded me of this “ham chim peng”. Ham chim peng is of Chinese origin and obviously has made its way to Indonesia as well. Yes, the dough is crazy wet and sticky, but as long as you dust it with flour well, you can work through it. 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. Cover bowl with cling film and leave dough to cool in the fridge for at least 1 hour (B) Ingredients (main dough) 380g plain flour These look fantastic! That’s an interesting question. Take the a ball and slowly flatten it and brush some water on it and sprinkle some sesame seeds and drop into the hot oil and fry with medium heat until golden brown. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! I think there is one bakery in boston chinatown that still sells it by the gate, (haven’t been in recent years tho). Sweet red bean paste. You are absolutely right, it’s delicious. Red Bean Dumpling (Ham Chin Peng) 最简单的南乳红豆咸煎饼！！！ Exactly!! The bread flour will give you that nice “chewy” texture even without the lye water ð I hope you like the recipe. For Instant pot pressure cooker, press pressure cooker, high pressure, and set timer for 15 minutes.
Pie Crust And Cherry Pie Filling, Complete Subject And Predicate Examples, Japanese Kit Kat Uk, Please In French, Arbor Cove Apartments,