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Soft and Chewy Fried Doughnut Recipe
One of the yummiest Chinese snacks, these fried doughnuts, best known as ham chim peng, are a soft and chewy delicacy that are highly addictive—having one is simply never enough. They’re a popular street food and best to have as a tea time snack or a quick sweet treat. Recreate this at the comfort of your home with this doughnut recipe.
Meal: Snack, Dessert
Cuisine: Chinese
Preparation time:
Cooking time:
Total time:
Yield: 10 servings (20 pieces)
Ingredients
Starter:
- 100g of all-purpose flour
- 1 tsp of sugar
- 1 tsp of instant yeast
- 150ml of water
Glutinous rice filling:
- 300g of glutinous rice
- 125ml of water
- 3 tbsp of sugar
- 1 tsp of salt
Dough:
- 300g of bread flour
- 110g of sugar
- 1 tsp of salt
- ½ tsp of baking powder
- ½ tsp of baking soda
- 140ml of water
- ¼ tsp of potassium carbonate
- 1 tbsp of oil
- Flour (for dusting)
- Oil (for frying)
Equipment
- 3 bowls
- Cling wrap
- Steamer
- 1 whisk
- 1 spatula
- Cloth
- 1 rolling pin
- 1 pot
- 1 pair of chopsticks
Directions
- In a bowl, add all-purpose flour, sugar, instant yeast, and water. Stir to mix.
- Cover the bowl with cling wrap and transfer it to a warm environment. Set aside for two hours to let it proof.
- In another bowl, add the glutinous rice and water and leave to soak for at least 4 hours.
- After 4 hours, drain the water and add sugar and salt. Stir to mix.
- Using a steamer, bring water to a boil and transfer the glutinous rice in.
- Steam over high heat for 45 minutes. Fluff the rice in between.
- Transfer it out of the steamer and set aside to let it cool down completely before shaping it into a 2-inch by 16-inch log.
- In a separate bowl, add the bread flour, sugar, salt, baking powder, and baking soda. Whisk to mix.
- Make a small well in the centre and add the starter prepared earlier.
- Add water, potassium carbonate, oil, and mix. The dough should be sticky and wet.
- Dust a flat working space with flour.
- Using a spatula, transfer the dough to the floured surface and shape into a large dough ball.
- Cover the dough with cloth and let it rest for 20 minutes.
- After resting for 20 minutes, dust the working surface with more flour.
- Cut the dough into half and begin rolling it out into a rectangle, leaving the other half of the dough covered.
- Place the glutinous rice log on the bottom, rolling the dough up and encasing the log.
- Cut it into 10 equal pieces. Repeat with the other half of the dough and glutinous rice logs.
- Dust the doughnuts with flour and using the rolling pin, flatten them into a rounder shape.
- Cover again with the cloth and set them aside for another 20 minutes.
- In a pot, add sufficient oil over medium heat.
- Fry the doughnuts in batches, depending on the size of your pot. Best would be 3 at a time.
- Fry until the doughnuts are golden brown—if it floats to the top, use chopsticks to flip them around to ensure even cooking.
- Transfer to a paper towel to drain any excess oil.
- Transfer to a plate and serve!
Other different fillings
You can try making this doughnut recipe with alternative fillings that are equally as yummy! Other than the glutinous rice filling, you can try red bean paste or the Chinese five-spice versions. Here’s how you can switch them up.
- Divide the red bean paste equally, rolling them into balls. Place the filling in the centre of the dough, gather the sides and wrap.
- Combine 1 teaspoon of five-spice powder, ¼ teaspoon of salt, and 1 teaspoon of water. Once you get the paste, spread it on your dough, roll, and cut.