Hum Cheem Paeng With Red Bean Filling

I have not make this snack for a long time and when my dear friend, Nellie, wanted to make some, i had to pull up  the Hum Cheem Paeng II recipe to refresh my memory of how the recipe goes, it has been awhile ago and i did not remember that vinegar was used for the starter instead of yeast.  It was a lengthy process - 2 days but it was worth it. It must be the presence of vinegar which made the starter more acidic and  made the baking soda very happy and that made me happy too, a good puffy cake. The red bean paste filling is a perfect match for this cake, it was so good that they were hijacked - I wanted one for breakfast but found the whole bag was missing.  I made some "kap chung"  with the same dough and will post the method soon.

Ingredients:

1 Hum Cheem Paeng II recipe

1 Red Bean Paste recipe Sesame seeds
Oil for deep frying


Method:

Make the dough folowing Hum Cheem Paeng II and when dough is ready for adding the salt and 5 spice, just sprinkle these two into the dough, then divide into portions of your choice.

Roll portions out into a circle and put a tsp of red bean paste in the center and wrap dough up sealing the edges well.  Leave aside.

Repeat until all the portions are done.

Heat oil for deep-frying until 325f.

Roll out the first filled portion thinly and finish rolling the rest of the portions.

Wet the center of portions with a little water and press in some sesame seeds

Lower 2 - 3 pieces(do not crowd the pan) into oil and as soon as the dough rises up to the top, flip it over.  Try and flip as often as possible, this will enhance the puffiness.  Fry until golden brown.

Remove and drain on rack and then on kitchen towel.

Serves