Ya, these are one of my favourite kuih and I can ate 3 -4 at one GO!! and skipped my lunch or dinner after that. From the picture here, you can see the very yummy looking "Ham Chim Peng" right??? But, I'm gonna to tell you the truth. I follow the recipe given by a friend of mine. Knead the dough by hand but, the dough turn out a little bit sticky and I was having real hard time to shape them one by one.
However, when I fried them the dough expand nicely in the wok. I was so happy and thought this time I'm going to successfully make this "Ham Chim Peng". The "Ham Chim Peng" taste good when eaten warm but once it's cold, the texture turns hard and chewy. "WHY"???...
In this post, I'm not going to share the recipe here. I FAILED...!!!
* HELP!!! anyone can share with me the tips of making this kuih????
However, when I fried them the dough expand nicely in the wok. I was so happy and thought this time I'm going to successfully make this "Ham Chim Peng". The "Ham Chim Peng" taste good when eaten warm but once it's cold, the texture turns hard and chewy. "WHY"???...
In this post, I'm not going to share the recipe here. I FAILED...!!!
* HELP!!! anyone can share with me the tips of making this kuih???? Anyway, I just want to share with all of you my first "Ham Chim Peng" pictures. Look YUMMY right??? lol~
p/s: I will try it again until I success. Wish me LUCK!! 
~ hehehe...
HAVE A NICE DAY!!
AMY
7 comments:
friend... so "gum"", I just had 2 pieces of ham chim peng today, made by a Vietnamese lady at Tzu Chi. Unfortunately, the texture was ame like what you have mentioned. chewy when they are cold...
oh so sorry to hear that. never mind hope that you can succeed next time! if you really succeed remember to send one piece to my house ya?! lol :p
wow..this looks really good..
I never prepare this before, can't help you, sorry ya.
Your hum chin peng looks just like those being sold outside. Real pro! Well done!
saw your Ham chim peng recipe, love this kuih.
May be try addinng some food grade humectant to your recipe, such as glycerin (food grade),there's other humectant, but this can be use in baking, so it whould work in deep frying? some may not work at high heat.
I work in a lab, & have use humectants. & a lot of the prepacked food have humectants now a day, so it's safe.
if you try, please let us know how it come out.
Best of luck, happy cooking
Where you get your recipe from anyway? I'm very much looking forward to make this too. We have stalls selling this in the market but not the one with glutinous rice which I love the most! hehe.. I'll try to use the recipe from Lily's blog. I wanted to check your recipe and see where goes wrong! Thanks.
Cheers, Kristy
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