Ham chim peng
 Vietnamese bánh tiêu | |
| Alternative names | Hum chim peng |
|---|---|
| Place of origin | Southern China |
| Region or state | Southeast Asia |
| Main ingredients |
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| Similar dishes | Youtiao, Jian dui, Ox-tongue pastry |
Ham chim peng (Chinese: 鹹煎餅; Chinese: 咸煎饼; pinyin: xiánjiānbǐng; Jyutping: haam4 zin1 beng2; lit. 'salty fried pancake'), also spelt hum chim peng, known in Singapore and Malaysia as haam ji peng, hum ji peng, or ham ji peng,[1] is a deep-fried hollow doughnut of Cantonese origin. Commonly eaten as a breakfast food, it is sometimes fried with a coating of sesame seeds.[2]
There are at least 3 varieties of ham chin peng - with glutinous rice, five spice powder and red bean paste.[3]
The pastry is eaten throughout Southeast Asia; it is known by various local names, including Indonesian: kue bantal, and Vietnamese: bánh tiêu.[4]
See also
[edit]
Other Chinese fried dough dishes
[edit]References
[edit]- ^ "Peng's Kitchen: 咸煎饼 Ham Ji Peng". 22 August 2014.
- ^ "Cantonese Fried Dough - 咸煎饼 (Ham Chim Peng)". The Woks of Life. 2016-01-02. Retrieved 2020-12-29.
- ^ "Ham Chim Peng (Chinese Fried Doughnuts) – Three Ways!". What to Cook Today. 2016-01-02. Retrieved 2021-02-01.
- ^ "Ham Chim Peng (Chinese Fried Doughnuts) - Three Ways!". What To Cook Today. 2018-08-02. Retrieved 2020-12-29.
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