Kap Chung

Fried Dough with Glutinous Rice aka Kap Chung

Kap Chung is one of the delightful street food found in Penang. Kap Chung is fried dough with glutinous rice in the middle. We always make it a point to eat some of these whenever we are in Penang. To our knowledge, there is only one street stall that sells these wonderful little pieces of fried dough and they sell out quickly.

We simply love the combination of taste and texture of kap chung – slightly crispy and salty fried dough with soft, tender and sweet glutinous rice. Yum!

Here is a recipe on how to make these fried dough with glutinous rice at home. There is really no need to wait for that trip to Penang to taste these wonderful little parcels of yummy fried dough.

Video Link: https://youtu.be/oCUAmBDNsDo


Ingredients (makes 6-8 small pieces)

  • 90 gm self raising flour
  • 1/8 tsp of preserved red bean curd (mashed)
  • 1/4 tsp salt
  • 1//2 tsp baking powder
  • 1/4 tsp baking soda
  • 20 gm sugar
  • 65 ml cold milk
  • 1 tsp oil


1. Add baking powder and baking sofa to cold milk. Stir to combine.

2. Mix salt, self raising flour and oil. Add milk mixture (a little at a time) and stir to combine.

3. Knead the mixture for 5 – 10 mins.

4. Cover and rest the dough for 30 mins (in a warm place).



  • 60 gm glutinous rice (soaked for 30 mins)
  • 15  gm sugar
  • Dash of salt
  • ¼ cup of water


1. Soak the glutinous rice in water for 30 mins or so.

2. Add sugar and salt and water to the rice.

3. Place in steamer and steam for 30 mins until the rice is fully cooked and tender. If the rice is hard, continue to steam for another 15 mins.

4. Once cooked, cool slightly and roll up the rice with plastic wrap into a log (about 1.5 ” diameter).

6. Place the wrapped log in the fridge to cool down completely.


1. Roll the dough out to a long rectangle; the length should be slightly longer than the log of glutinous rice.

2. Dot tiny bits of the mashed preserved red bean curd all over the dough.

3. Put glutinous rice roll in the middle of the dough.

4. Roll up the dough, enclosing the log of glutinous rice. Seal the edges by pinching them together.

5. Cut into 1 ” wide pieces.

6. Sprinkle black & white sesame seeds on top.

7. Flatten each piece slightly.

8.  Dust the exposed glutinous rice lightly with flour.

9. Heat up 2″ of oil in a saucepan. Test the oil by dropping a couple of sesame seeds, If they float up, the oil is ready.

10. Drop the prepared dough into the hot oil (2 or 3 at a time, do not over crowd). Deep fry in LOW-MEDIUM heat, turning them over regularly until golden brown.

11. Remove with a slotted spoon to kitchen paper to drain off any excess oil.


  1. Where do you use the preserved red bean curd listed under the dough section? And is preserved red bean curd the same as fu Yi?

    1. Preserved red bean curd is ‘nam yi’. It’s the red version of ‘fu yi’ and has a unique aroma and flavour. This is added under “Assembly point 2. Dot tiny bits of the mashed preserved red bean curd all over the dough.” I didn’t add this in my video but adding it will certainly make the end product more authentic.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.