“You Tiao” / “You
Char Kuey” (Chinese Cruller)
In
Malaysia, it is known as “You Char Kuey”. “You Char Kueys” are usually sold in
morning street markets or night markets (pasar
malam). They are commonly eaten on its own or soaking them inside a hot
bowl of porridge or by dipping them into a bowl of sweet kaya (coconut jam) or by dipping them into a cup of black coffee (kopi-o).
I tried a number of recipes and found Kakwan’s recipe
(citarasawan) is the best. Her “You Char Kuey” turns out really nice.
Ingredients
Main Dough (A)
400 gm all purpose flour
1 tbsp sweetened condensed milk
Others (B)
1 tsp ammonia baking powder
1 ½ tsp baking powder
½ tsp soda bicarbonate
1 ½ tsp salt
Water
300 ml
Procedure
Mix ‘B’ with water until dissolve. Add ‘B’ into ‘A’ until a
dough is form. The dough must be sticky and stick to fingers. If not, add more
water. Cover with cling wrap and let it rest for 1 hour.
Roll out the dough on a lightly floured worktop and knead
the dough till smooth.
Slightly stretch the four angle sides of the dough and fold
towards the middle. Overturn the dough and repeat it 3 times.
Divide the dough into two. Wrap it with cling wrap and let
it rest for 5 hours or you can also leave it overnight in the refrigerator.
Dust some flour on the dough surface and roll the dough out
into a long rectangle. Cut them into about 1” X 4” strips. Place 2 strips on
top of each other and press down with a sate skewer in the middle.
Heat oil in a wok or frying pan. Stretch the dough by
pulling 2 ends before dropping into hot oil. Deep fry, turning constantly until
each cruller turns puffy and golden brown.
Drain on paper towel and serve hot.
