Crispy Hollow Cakue (Chinese-Indonesian Fried Dough Sticks) from the Morning Market

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• 300 grams medium-protein all-purpose flour
• 20 grams tapioca flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp granulated sugar
• 1 tsp instant yeast
• 180 ml cold water/ice water
• 1 tbsp cooking oil, for the dough mixture
• 750 ml cooking oil, for frying

👩‍🍳 Instructions

1. 1 Combine the all-purpose flour, tapioca flour, baking powder, baking soda, salt, and sugar in a large bowl, and whisk until well mixed.
2. 2 Dissolve the instant yeast in 2 tbsp of the measured cold water, let it sit for 5 minutes until slightly foamy, then pour it into the flour mixture along with the remaining cold water and 1 tbsp cooking oil.
3. 3 Knead the dough by hand for 10-15 minutes until smooth, elastic, and no longer sticky. The dough will feel a bit soft, which is normal for cakue.
4. 4 Cover the bowl of dough with plastic wrap or a damp cloth, and let it rest at room temperature for 2-3 hours until it has doubled in size and feels airy when pressed.
5. 5 Gently deflate the dough and transfer it to a lightly floured surface. Shape it into a long cylinder, then cut lengthwise into small rectangular pieces about 2x10 cm (roughly 3/4 x 4 inches) in size.
6. 6 Stack 2 pieces of dough together (lightly brushing water in the middle so they stick), then press down the center lengthwise with a chopstick or the back of a knife so the two layers separate and puff up when fried.
7. 7 Gently stretch both ends of the stacked dough until it's about 15-18 cm (6-7 inches) long, twisting slightly in opposite directions to help the cakue puff up nicely and become hollow.
8. 8 Heat 750 ml of cooking oil in a deep skillet or pot over medium heat until it reaches about 180°C/350°F (dip the end of a piece of dough in; if small bubbles immediately form, the oil is ready).
9. 9 Fry the cakue one at a time, holding it briefly in the middle of the oil while basting it with hot oil so it puffs evenly; fry for 4-6 minutes, turning occasionally, until golden brown and fully puffed.
10. 10 Remove the cakue and drain on a wire rack or paper towels so excess oil doesn't make them soggy. Serve while warm.

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📊 Nutrition Facts / serving

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