Don Signature Crab - Singapore Food Guide

Hum Chim Peng (Salted Dough Bun)

A Singapore-style hum chim peng (salted dough bun) — crispy, lightly salted deep-fried buns with an airy interior, made in a wok or deep pot for kopitiam-style teatime snacking.

Hum Chim Peng (Salted Dough Bun)

About this dish

Hum chim peng (咸煎饼), often seen at kopitiam counters and hawker stalls across Singapore, is a humble deep-fried dough bun with a slightly salty edge and crisp exterior that gives way to a soft, pillowy crumb. In the heartlands from Tiong Bahru kopitiams to East Coast morning stalls, people pick one up with kopi or teh for breakfast or as a late-night supper snack after a zi char session.

This recipe presents a home-friendly version that balances traditional technique with pantry-friendly options — proofed yeast dough for lightness, plus an optional quick-bake baking powder shortcut. You can flavour the dough simply with a touch of sugar and salt, or fold in classic local accents like chopped spring onions, preserved radish (chai poh) and sesame seeds for the hawker-centre vibe. The end result is golden, slightly blistered skin and an airy interior that soaks up a dip of light soy or chilli sauce.

Perfect for busy families looking for a teatime treat, potluck snack or weekend baking project, hum chim peng is versatile: serve it straight from the wok at a family table, cooled in a lunchbox, or alongside a plate of soft-boiled eggs. If you’re shopping in Singapore, ingredients like preserved radish, sesame seeds and kecap manis are available at NTUC FairPrice, Cold Storage and local provision shops. The frying technique — stable oil temperature, moderate heat and a clean wok — is what lifts this from home-cooked to hawker-quality.

Ingredients

  • 350 g plain (all-purpose) flour
  • 1 tsp fine salt
  • 1 tbsp caster sugar
  • 7 g instant dry yeast (1 sachet)
  • 180 ml warm water (about 40°C)
  • 15 g unsalted butter, melted (optional for richer dough)
  • 1 tbsp vegetable oil (for the dough)
  • 50 g chopped preserved radish (chai poh), well drained (optional, for local flavour)
  • 2 spring onions, finely sliced (optional)
  • 1 tbsp toasted sesame seeds, plus extra for sprinkling
  • Vegetable oil for deep frying (about 1.2–1.5 litres in a wok)
  • 1 tbsp light soy sauce (for dipping)
  • Chilli sauce or sliced chilli in soy, to serve
  • Optional quick version: replace yeast with 2 tsp baking powder and omit proof time

Step-by-Step Method

  1. Mix the flour, salt and sugar in a large bowl. If using yeast, add it to the dry mix and combine.
  2. Stir in the warm water, melted butter and 1 tbsp oil to form a soft, slightly tacky dough. If adding preserved radish and spring onion, fold them in now so they are evenly distributed.
  3. Knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Alternatively use a stand mixer with a dough hook for 5–6 minutes.
  4. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm spot until doubled in size, about 40–60 minutes (less in warm kitchens).
  5. Punch down the dough, divide into 8–10 equal pieces (for medium buns). Shape each piece into a smooth ball and rest for 10–15 minutes under a damp cloth to relax the gluten.
  6. Meanwhile, pour oil into a wok or deep pot to a depth of 7–8 cm and heat to 170–180°C. Use a thermometer or test with a small piece of dough — it should sizzle and slowly rise to the surface.
  7. Stretch each dough ball slightly, scatter sesame seeds on top if using, then gently slide into the hot oil. Fry in batches, turning occasionally, for 3–5 minutes until puffed and golden-brown on all sides. Adjust heat to keep oil between 165–180°C to avoid burning the exterior while undercooking inside.
  8. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven if cooking in batches.
  9. Serve hot with light soy, chilli sauce or sliced chilli in soy. For a kopitiam feel, pair with kopi or teh and enjoy as a breakfast or teatime snack.

Tips & Serving Ideas

  • Maintain oil temperature between 165–180°C for even puffing; too hot and the outside browns before the centre cooks.
  • If you can’t find preserved radish (chai poh) at home, use finely chopped spring onions and a pinch of five-spice for a different local twist — available at NTUC FairPrice, Cold Storage or neighbourhood provision shops.
  • For a quicker version, swap the yeast for 2 tsp baking powder and fry immediately after mixing; texture will be slightly different but still tasty.
  • Drain on a wire rack rather than paper towels to keep bottoms crisp. Store leftovers in an airtight container and reheat in a 180°C oven for 5–6 minutes to refresh the crust.
  • Adjust salt and sugar to taste before proofing; Singapore hawker-style is slightly savoury so err on the lighter side with sugar.
  • Make dough ahead: freeze shaped buns (uncooked) on a tray, then transfer to a bag. Fry from frozen with a slightly longer cook time.
  • When frying, use a long metal spoon or chopstick to turn buns gently so they puff evenly; avoid overcrowding the wok.

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