Ham chim peng
Ham Chim Peng (also known as HCP) is a type of traditional Chinese pastry that is commonly found in Cantonese cuisine. It is a popular street food in regions such as Hong Kong, Macau, and Guangdong.
Description[edit | edit source]
Ham Chim Peng is a deep-fried doughnut-like pastry. The dough is typically made from a mixture of flour, sugar, yeast, and water, which is then deep-fried until it achieves a golden brown color. There are two main variations of Ham Chim Peng: the sweet version, which is often filled with red bean paste, and the savory version, which is flavored with five-spice powder.
History[edit | edit source]
The origins of Ham Chim Peng can be traced back to the Qing Dynasty in China, where it was a common breakfast food among the working class. It was brought to other regions by Chinese immigrants and has since become a staple in many Chinese communities around the world.
Cultural Significance[edit | edit source]
Ham Chim Peng is often associated with Chinese festivals and celebrations, particularly the Mid-Autumn Festival. It is also a common offering at Chinese temples during religious ceremonies.
Preparation and Serving[edit | edit source]
The preparation of Ham Chim Peng involves mixing the dough ingredients together and allowing it to rise. The dough is then shaped into small balls, which are flattened and deep-fried. The sweet version is typically filled with red bean paste before frying, while the savory version is flavored with five-spice powder. Ham Chim Peng is best served hot and is often enjoyed with a cup of Chinese tea.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD