This is a direct import from China is almost identical to the You Tiao. It tends to be a little smaller in dimenions.


  • 500 grams (4-5 cups) plain flour, sifted
  • 2 teaspoons sea salt
  • 1/2 teaspoon instant yeast
  • 1 tablespoon caster sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking ammonia
  • 1/8 teaspoon sodium bicarbonate
  • 1 1/2 cup (375ml) water
  • 1 each chicken egg
  • 2 tablespoons vegetable oil
  • 1 litre (1 qt) vegetable oil for deep frying
  1. Mix the dry ingredients. Add the water, egg and  vegetable oil. Mix until smooth and slightly sticky, you may have to add in a bit more flour. Let the dough rise until double, about two hours.
  2. Punch the dough down and cut off a strip of dough. Pull the dough out into a strip as long as the length of your arm. Repeat with another strip.
  3. Cut the strips into 8 to 10 cm  by 1.5 cm.(3 - 4 in by ½ in)
  4. Brush a little bit of water down the middle of the cut lenghts and place the pieces on top of each other, pinching the middle of each pair to cause them to stick to each other.
  5. Heat the cooking oil  and deep fry the crullers on one side until puffed and brown, then flip and repeat for the other side. Drain on paper towels.

These can be served a number of ways and with a number of foods including jok (porridge), pandan custard, they can also be drizzled with condensed milk, sprinled with suagr or eaten plain. Fresh crullers with the first or second cup of breakfast coffee is quite a light sustenance for those who find it difficult to face a substantial breakfast