Rose’s Kitchen

Hum Cheem Peang

Hum Cheem Peang

Ingredients for Yeast Dough:

450gm plain flour

250ml water


1.  Sift flour onto table, add water gradually and knead into a smooth dough taking about 20 minutes.

2.  Place dough  into an oiled container, cover with  a piece of damp cloth and put on the container lid.

3.  Set aside for 48 hours for dough to ferment.  (Dough will take a longer or shorter time to ferment depending on weather conditions).  The dough is ready for use when it turns sourish.

Ingredients for Five-Spice Doughnuts:

450gm prepared yeast dough

250g sugar 

375gm plain flour

125ml water

1 tbsp bicarbonate of soda

1/2 tsp alkaline water

Filling Ingredients:

1 tbsp salt

1 tbsp five-spice powder

a little water for brushing


1.  Dissolve bicarbonate of soda in 125ml water and add to yeast dough.  Add sugar and alkaline water and knead for 5 to 10 minutes.

2.  Add sifted flour and knead well.  Sprinkle top with some flour and cover with a piece of damp cloth.  Set aside to proof for one hour or longer.

3.  Sprinkle some flour on table top.  Roll out dough into a rectangular sheet.

4.  Sprinkle some five-spice powder and salt over dough.  Dip brush in some water and brush over mixture lightly.

5.  Roll dough up like swiss roll and cut into 2.5 cm slices.  Flatten each piece into a thin round shape with a wooden roller.

6.  Deep fry in hot oil till golden brown.  Drain off excess oil on absorbent paper.

August 11, 2007 - Posted by | Desserts and Snacks


  1. Hi rose,
    do you missed yeast for the yeast dough?? I was wondering..or maybe i was wrong…? hope to hear you soon. thank you.

    Comment by wati | August 12, 2007 | Reply

  2. hi Wati,
    This yeast dough does not require yeast to help it ferment.

    Comment by roseskitchen | August 13, 2007 | Reply

  3. Hi Rose your doughnuts look delicious. 🙂

    Comment by jeena | September 5, 2007 | Reply

  4. Hi Jeena,
    The picture is just to show how the Hum Cheem Peang looks like. Your website is very interesting too! I hope to try out some of your recipes. I love Channa Bhatura, Chicken Marsala and Kulfi. Thanks for sharing.

    Comment by roseskitchen | September 7, 2007 | Reply

  5. Rose, I tried this recipe but I fermented the yeast dough for 2 1/2 days cos I wasn’t sure whether it was sour yet. The texture turned out beautifully. I’m wondering whether I can leave out the alkaline water cos it gives an after taste.

    Comment by Sally (Brisbane) | September 24, 2007 | Reply

  6. Hi Sally,
    I used the fermented yeast dough for making paus and it turned out beautifully. You can leave out the alkaline water. Let me know the results cause I’ve not made this for a long time.
    All the best!

    Comment by rose | September 28, 2007 | Reply

  7. hi Rose, I would like to make kueh .(its pulot below with kaya on top .I dont know is it called kueh sarlat. Do you have the recipe? tks, molly

    Comment by molly | September 30, 2007 | Reply

  8. Hi Rose,
    You have a very informative website. Thanks for sharing all the recipes. I will try them out.Regards, Beth

    Comment by Beth | October 1, 2007 | Reply

  9. hi Molly,
    I just made it yesterday, my family and friends love it. Hopefully I can post the recipe with the photos within these few days.

    Comment by rose | October 4, 2007 | Reply

  10. Thanks Beth, hope you enjoy trying out the recipes!
    Regards, Rose

    Comment by rose | October 4, 2007 | Reply

  11. Hi Rose,

    What is the five-spice powder?

    juria, linz austria

    Comment by Juria | October 10, 2007 | Reply

  12. Dear Rose
    I am fermenting my dough right but noticed a layer of yellow skin on top of the dough. Is it ok to use that as well? will post you the result of my cooking later. TQ

    Comment by dorothy | October 16, 2007 | Reply

  13. Hi Juria,
    Five-spice powder is made from a combination of spices like szechuan peppercorns, cloves, star anise, cinnamon and anise. It is available from most Chinese Medical Shops.

    Comment by rose | October 17, 2007 | Reply

  14. Hi Dorothy,
    I think it shouldn’t be a problem. Hope you will come out with good results. All the best!

    Comment by rose | October 17, 2007 | Reply

  15. Dear Rose,
    The 450g prepared yeast dough,is it 450g plain flour + 250g water or weight the prepared yeast dough and get 450g out of it?

    Comment by Anna Ng | October 18, 2007 | Reply

  16. Hi Anna,
    Just weigh 450g of the fermented yeast dough.

    Comment by rose | October 18, 2007 | Reply

  17. Just wondering how many hum cheem peang you can make with this recipe? Thanks!

    Comment by shelley | October 24, 2007 | Reply

  18. Hi Rose:

    How are you doing? I’m a breast cancer survivor too. Can you please post your recipe for paus.



    Comment by Debbie | November 6, 2007 | Reply

  19. Dear Rose
    The peang turned out well at the third attempt.Trial and error actually helped because after 48 hrs the dough wasn’t fermented. The longer the better was my experience. Thanks for sharing the recipe, really appreciate it.

    Comment by DOROTHY | November 27, 2007 | Reply

  20. Hi Debbie,
    How are you doing too? I’ll try my best to get back to posting recipes soon after my short break.

    Comment by roseskitchen | November 28, 2007 | Reply

  21. Hi Dorothy,
    Thank you very much for your feedback. Wow! you have so much patience in trying out the recipe. Hope you enjoyed your peang.

    Comment by roseskitchen | November 28, 2007 | Reply

  22. Hi Rose,

    Thank you for so generously sharing your recipe with us all.

    I tried your Hum Cheem Peang recipe. The yeast dough is now 24 hours later and it appears to develop some dark spots. This I suspect is turning out like the home made noodles I made some years ago. They turn blackish and I had to throw them out. Will my dough turn out o.k. when it ferments?

    Thank you for your advice.

    Comment by Thomas | March 10, 2008 | Reply

  23. you can try alkaline-ionized water with no wastes and no electicity, just like natural processes

    Comment by A. Murat KAHRAMAN | June 4, 2008 | Reply

  24. “If we drink good water, we can remove all of diseases over %80 (WHO)”. Alkaline water can sucsess this. Alkaline water flushes acidic metabolites and toxins from cellular level. Supplies health sustaining minerals such as Ca, K, Mg, Na to the body. Contains smaller water clusters (51KHz) that hydrates the body up to 3 times more effective than normal water. Facilitate nutrients and mineral absorptions efficiently. Promotes general well-bing by restoring the body.

    Comment by Su Arıtma | August 19, 2008 | Reply

  25. how can it named a yeast dough without yeast in it.
    It is just plain dough

    Comment by grace | October 26, 2008 | Reply

  26. the way you spell it is so cute. i never thought of how to spell it, but my whole family loves to eat it. hahahaha 🙂

    Comment by ying | November 18, 2008 | Reply

  27. Dear Rose,

    Thank you very much for sharing your recipes.

    Is the yeast dough same as the one for making you tiow ?


    Comment by kay | April 13, 2009 | Reply

  28. Hi Rose,
    It is very kind of you to share your recipes with others. I’d love to try some of them one day. I wonder where I can find recipe for ‘coconut bun’?
    Thanks again & take good care always!

    God blessed,

    Comment by pei | April 15, 2009 | Reply

    • Hi Pei,
      Let me check it out. I will post it if I have one.
      God bless.

      Comment by rose | April 22, 2009 | Reply

  29. Hi… May I know what is alkaline water

    Comment by Andrea Amy suin | August 14, 2018 | Reply

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