HK You Tiao + Beancurd jelly+ Rojak

I caught a preview of the National Day Parade 2007 at Marina Bay while driving along Nicoll highway after Chef's Secret's class. This is the first time they're having it along Singapore's river and it was a spectacular sight! I managed to take some fireworks pictures and a very short video....

Ok, this was what we did at Chef's Secrets with Irene--> making of You Tiao ( Crisp Chinese Crullers), Beancurd jelly (tau hui or dou fu fa) and rojak. It was a hands-on class that was pretty intense as we had to stand all through the lesson. However, it was great! :)Wikipedia describes You Tiao as, "sometimes called fried bread stick, is a long, golden-brown, deep fried strip of dough in Chinese cuisine and other other East and Southeast Asian cuisines and is usually eaten for breakfast. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten as an accompaniment for rice congee or soy milk. "

It is pretty hard to find fresh and delish youtiao in the US and hence, although it is one of the unhealthiest foods, I still wanted to learn how to make it. ;p You know, cultural foods are a must once in a while. *grin*

BTW, this recipe is the Hong Kong's style you tiao. Singapore's style uses the yeast dough method. Irene said that Hong Kong version is preferred because the youtiao still remains crisp even after several hours.

Ingredients: -makes 10 pieces
Flour ( 1/2 bread flour + 1/2 plain flour, if bread flour has too much gluten use all plain flour)
baking powder,doubel action, 1 tsp
alum, 1 tsp ( level)
baking soda, 1 tsp
salt, 1 tsp
ammonia, 1/2 tsp
water, 220ml
glutinous rice flour, enough for coating hands

VIDEO!! Showing how the hong kong style you tiao is made. This video explains many of the techniques stated.

A. Mix flour and baking powder in a bowl.
B. In another bowl, add alum, baking soda, salt and ammonia. Add 220 ml water. bubbles will be seen. Stir until the mixture dissolves
C. Add the above water mixture to flour mixture. Mix well, with spoon until evenly coated. Cover with plastic sheet to allow fermentaiton process.
D. Write down knead times -> 4 times, every 15 minutes
for example:
1. 3.25- mix
2. 3.40 ( don't have to pull too high)
3. 3.55 ( able to fold higher and if not sticky, don't need to add glutinous flour)
4. 4.10
5. 4.25
And this is what you do for the Knead process:
1. Using the back of fingers, punch the dough down 8 times
2. Fold over 4 times
3. Flip dough over
4. Punch 8 times again. (never do more than 8 times as will over stretch the dough)
5. Cover with plastic to prevent drying
E. Coat plastic bag with shortening. Cut the dough into 2 batches. Leave it to ferment for 4 hours.
F. Turn dough onto a floured board with floured hands, form a long roll. Allow to rest for 5-10 minutes before cutting into strips.
G. Cut into wide strips. Pick up a strip and then place another strip on top of it.
H. Using a stick, dip in flour and press through the center, to join the strips securely.
I. Pick up a strip of dough and stretch lightly, drop into hot oil, turning continuously until golden brown.
J. Drain and serve hot.

**Extra tips**
* Fried you tiao keeps for up to 6 months, toast in the oven.
*If allowed to ferment for 4 hours, results will be better. Minmum is 2 hours. It can be left in the fridge over night to be fried the next day.
*Can be kept for a maximum of 2 days in the fridge before frying.
SOY BEAN CURD: Soy is one of the healthiest and best foods around. Seriously. This beancurd is fresh and soft. It taste even better when eaten with a little pandan syrup. ^__^


soya beans, 300g : water, 3 litres: Gypsum powder, 1 tsp (5 gm) OR citric acid, 1 tsp (4 gm): Corn flour, 3 tbsp (25 gm) : water, 100g


1. Making of SOY MILK: Soak beans for about 2-3 hours, add in water and blend into a fine paste. Put the blended beancurd in a bag and squeeze out milk. Add in the remaining water and squeeze. Do it at least 3 times to ensure all particles are removed, making it more smooth. Throw away sediments. Boil the milk in a sauce pan. Must stir constantly. After few minutes, add in pandan leaves. After it comes to a rolling boil, allow it to continue to boil for another 5-10 minutes longer. Remove pandan leaves. ( total amt of water used is only 3 litres)

2. Gypsum powder: Method: Put gypsum powder into a bowl. Add 100ml water. Mix well. Strain above mixture through a sieve into another bowl. Discard all sediments. Add in 3 Tbsp corn flour into the mixture. Mix and pour into thermal flask.

Citric acid method: Do not need to sieve, put everything together. and pour into flask.

3. Stir in a circular motion until all the powder has dissolved thoroughly. Swirl the mixture that is in the container before pouring the soy milk in. When pouring, it is important to start from low to high to ensure that everything is evenly distributed, for circulation. Put a cloth over. Cover and leave it to set for at least half hour.

Serve with sugar solution: sugar or gula melaka or honey rock sugar with pandan leaf. It can be kept for 4-5 hours and is best eaten the same day. The soymilk can be prepared the day before, kept in the fridge to be boiled the next morning to make into beancurd. If you do not have a warmer, able to use rice cooker instead. Make sure everything used is oil free.

ROJAK: a melange of different items combined into a dish!

Ingredients: (sliced)
guava, 300g
Cucumber, 300g
mango, 300g
star fruits, 300g
honey pineapple, 1
apple, 2
jumbo, 4
turnip, 200g
taupok 6 ( toasted and cut)
you char kueh, 4 sticks
ginger flower (bunga kantang), shredded (Look at the picture below if you don't know what ginger flower is. ) --
toasted peanuts, 500g
sesame seeds, 100g
Sauce: paste, 150g, plum sauce, 200g, lime juice, 10g, gula melaka or sugar, 50g, assam water (mix 25g of assam and 75 g water and strain), chilli paste, 25g
1. Mix sauce until well combined and add some peanuts to mix. Pour into a sauce to coat. Serve the remaining peanuts in a separate bowl. Arrange all ingredients on a big serving platter.
To serve: Pick whatever you like from the ingredients and mix with the prepared sauce. Sprinkle more peanuts and sesame seeds on top.


Anonymous said...

citric acid to set the soyabean curd? have tou tried this method before? i though its by using pectin...

Cherry Z said...

Hi! Well, there are 2 options- citric acid or gypsum powder. The citric acid is the same one used to set the konnyaku jelly that can be bought at most cake or baking stores. We experimented with both and found that citric acid gave a little softer texture and is suitable for vegetarians whereas the later gave a firmer texture. Furthermore, they are made from shells...not suitable for vegetarians.
I have not tried using pectin before...have you?

Anonymous said...

have not tried pectin before to set the soybean curd...ummm...won't the soybean milk and the acidic just curdle"?

Cherry Z said...

Hi....Well, you'll have to try it for yourself to find out! It won't curdle.

Anonymous said...

Hi cherry z,

Merry Chrstmas and Happy New Year ;)

About the You Tiao ( Crisp Chinese Crullers), I have even watched the youtube presentation. nice job I'll try making my own next year ;)

Anyway I still remember during my childhood years I used to love eating the sweet you tiao shape that look like butterfly.

Is the preparation the same as the long you tiao?


Katie said...

is ammonium essential for the you tiao? are there any substitutes? i plan on trying this recipe out on friday.. instead of letting it sit n the fridge for 4 hours, i can leave it overnight too right?

Anonymous said...

Hi.. May I know how much flour to use for the you tiao? TIA.

binx said...

hi, cheery , how much flour u use for ur you tao recipe.


Anonymous said...

Hi, may I know the amt of bread flour & plain flour used in the you tiao.Is it 1/2 CUP each?

Anonymous said...

Hi Cherry,

I like your blog and all those recipes are really good. Keep up the good work. I really enjoy it.

Could you let me know for the HK You Tiao recipe, how much flour should I be using?

miss_vivi said...

Hi! Well I'm leaving in France from Chinese parents, and I'm sorry but I just don't get what you mean by "alum, 1 tsp (level)" is it some kind of leavening agents? I'm confused by the "ammonia, 1/2 tsp" as well, that I didn't even know that could be used in a kitchen(!)

So can I replace them by anything else? Or where can I find them?
Do they have any kind of chinese name (so that I could maybe find them in a Chinese market, whatdo you think?)

Raymond said...

Hi Cherry...I have made you tiao in the pass but it wasn't crispy enough(chewy after 30 min). So I tried your recipe. The only different is your recipe has the alum and ammonia. When I added the two ingredients, the you tiao came out smelling bad and not crispy. what am I doing wrong?

Anonymous said...

Your blog is interesting and makes for enjoyable reading EXCEPT for the annoying music that is linked to it. Super annoying when there is a video link and one is trying to listen to the sound of the video and have this annoying music coming thru as well. Obviously we can't mute the pc when you want to hear the video sound... One suggestion, cut out the music, your blog is good enough, the music degrades it...

Sophia said...

i live in california, and i've never heard of alum or ammonia in cooking/baking. what is it and where can i find it? much appreciated!!!

Anonymous said...

Thanks for the recipe you tiao. I would like to try it but the flour stated 1/2 bread flour and 1/2 plain flour, how many grams/kilo?


Anonymous said...

May i know the amount of flour used in your youtiao recipe? Thanks.

Anonymous said...

have u heard of "chen piang" kuih which is another chinese kuih which is quite popular here in east malaysia(sabah)?The shape is round with a dark spiral pattern on it.Do u have the recipe?

Anonymous said...

i wanna try your recipe but you're not clear on how much flour to use. can u please help and tell us?

Anonymous said...

Thank you for sharing the Crisp Chinese Crullers recipe. I've made them several times now and it's always a big hit with my family and friends. I substitute the ammonia in the recipe with 1/2 tsp of baking soda and baking powder each.


Jerry said...

Thank you for the blessing of God's Word on your sites. The recipes sound great as well.

Elizabeth said...

I used 3 c bread flour. The dough should be shaggy/tacky, and letting the dough rest overnight REALLY makes the dough easy to manage...and brought me success! Make the dough the day before and fry the yutiao the next day--or you can freeze it and defrost & make the yutiao a couple of weeks later. Just remember to bring the dough to room temperature, etc.

Alum can be purchased at the supermarket--Schilling brand--used for pickling. Ammonia is actually ammonium carbonate and can be ordered from King Arthur's catalog, where it is called "baker's ammonia."

I hope this information helps.

Thanks, Cherry, for your wonderful site. God bless you!


Anonymous said...

Alum I found at SaveMart supermarkets and Safeway in the spice shelf (its alphabetized by the way, the clerks told me that and I found it). Its in a small round plastic spice container with a red lid. The brand I found it in is McCormick. Its in powder form, white...looks like baking powder.

I am actually trying this recipe myself right now. Just waiting for dough to ferment. Just 3 more hours. I found another variation using yeast...so I tried putting yeast in it also...I'll see how it all turns out...thanks so much for the youtube video, it clarifies so much of the recipe...and process.

Tau huay said...

Great! I am wondering how to make my You Tiao shaped nicely like those sold in Hawker Centres hmmmm.....

Anonymous said...

hi, do you offer classes for you tiao?

Anonymous said...

Cherry, thanks so much for sharing your recipe for You Tiao...by far the closest to those sold back home. I used bread flour 4x but on the 5th time,used just plain flour all 3 cups of it..and i must say, the texture is so much better and fluffier. Another secret is the frying technic...a must to follow the video above to get full blown You Tiao. Cheers!

Anonymous said...

Great fried dough recipe! Tank you very much for posting this, Cherry! I always wanted to make you tiao the way they make it in southern China. With this recipe I succeeded. You tiao without yeast will stay crispy for quite a long time. With this recipe you can make authentic you char kwai which really reminds you of a ghost dancing on the hot oil and then after being fried this you tioa is nothing but an extremely fluffy, crispy outside and soft inside fried stick - that's the way it should be!
Best greetings from Austria and chapeau, Cherry!

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.