You Tiaw or You Char Kwai - No ammonia/no yeast

Making Your Char kwai or You Tiaw takes time and requires patience.  After many attempts and varies trials I still prefer the recipe of  not using  ammonia or yeast. It tastes exactly like the ones sold in the market. The ones using yeast tastes like bread or doughnut!.
Due to many  request, today I made again using the recipe without ammonia and yeast  but as I was making just a little small amount, I decided to combine my recipe You char kwai traditional and You Char Kway made simple. I used the ingredients ratio of "You Char kway  traditional" recipe but using the method of made  "You Char kway made simple" recipe as both methods are more or less the same and suing the same ratioof measurement.  It turned out just as great! It was crispy n the outside and soft with hollow rings in the inside.

200 gm plain flour (sieved)
2½ tsp  baking powder
3 tablespoon vegetable oil
100 ml  plus another ½ tbsp water (or 110ml  water)
 tsp salt 


1. Dissolve the salt with the water and mix all the ingredients together in a mixing bowl. Add a little more flow if necessary
2. Knead for 5 minutes. Let it rest for 1 hour. After 1 hour knead again for another 3-5 minutes or until smooth. The dough should be soft but not sticky
3. Brush a little cooking oil on a working surface. Divide the dough into half and shape the dough into a into a long rectangle block about 1/2 in thick.
4. Brush cooking oil on both side of the dough and cover them on a plate sealed with cling wrap
5. Keep the dough in the fridge overnight or at least 12 hours
6. The next day take out the dough and set aside about 2 hours minutes to cool to room temperature. The dough should now be more soft than the day before.
7.  Cut into 1 x 2  inch  strips.  Place two strips, one on top of each other. Do the same for the rest of the strips..
8. Heat oil in a kuali. Take the strips and press lightly on the two strips of dough with a chopstick. Holds both ends of the dough and stretch gently twist the strips before lowering it into the hot oil. Deep fry, turning constantly until each cruller turns puffy and golden brown.

For more detail information please visit my website You char kwai traditional and You Char Kway made simple.


  1. I don't know where can i find sieved flour in Manila :(

    1. I think what the writer meant was just normal flour that has been seived..