• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Hard, Normal

Recipe Ingredient

  • (A) Yeast Dough:
  • 300g high protein flour or bread flour, sifted
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1 1/2 cups lukewarm water
  • B:
  • 1 1/2 tsp baking powder
  • Pinch of ammonia
  • 1/4 tsp bicarbonate of soda
  • 2 tsp salt
  • 1 1/2 cups water
  • 650g flour
  • 1 tsp alkaline water
  • 250g yeast dough
  • 3 tbsp margarine
  • Filling (combine well):
  • 2 tsp five spice powder
  • 1 tsp salt


  1. Put all the yeast dough ingredients (A) in a plastic container. Mix well and cover. Leave aside for 24 hours for it to ferment.
  2. Combine all ingredients (B) in a mixing bowl in an electric mixer, using a dough hook.
  3. Add in yeast dough and knead well. Mix in margarine and knead until dough is soft. Leave aside for half an hour.
  4. Knead dough for one to two minutes again, then leave aside to prove for half an hour to one hour or until dough doubles in bulk.
  5. Roll out dough into a rectangle on a floured surface. Sift filling mixture evenly over it. Roll up Swiss roll style and cut into slices.
  6. Shape each slice neatly with the palms of your hands and flatten slightly. Heat oil for deep frying. Fry dough pieces over low heat, a few at a time.
  7. Turn over frequently until Hum Chin Peng is a light golden colour. Drain well on absorbent kitchen paper.

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