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Homemade You Tiao (Dough Fritters)

Crisp, airy Singapore-style you tiao (dough fritters) made by deep-frying light, yeast-leavened dough until golden brown.

Homemade You Tiao (Dough Fritters)

About this dish

You tiao — the long golden dough fritter you find at kopitiams and hawker centres across Singapore — is a simple pleasure: crunchy on the outside, pillowy and slightly chewy inside. At breakfast many locals tear one open to dunk into hot soya milk or pair it with a bowl of warm congee; at supper it’s a comforting late-night snack from a neighbourhood zi char stall. Making them at home brings that hawker-centre nostalgia to your kitchen, whether you live in a HDB flat in the heartlands or an apartment near Tiong Bahru.

This homemade version follows a classic dough method (yeast or a baking-powder shortcut) and focuses on texture — a well-rested dough, a light dusting of tapioca or corn starch, and the right oil temperature for frying. The flavour is simply savoury with a whisper of sweetness so the fritters brown beautifully without tasting oily. In Singapore many people enjoy you tiao with hot soy milk, kopi, or as an accompaniment to bak kut teh and fish porridge — versatile for breakfast, family-style dinners, or festive leftovers at CNY gatherings.

Expect a satisfying crunch that gives way to a soft, airy interior. Local twists include frying in a mix of vegetable oil and a little lard for extra aroma, or shaping smaller bite-sized pieces for potlucks and party platters. This recipe is approachable for a weekend baking session; once you learn the dough feel and frying cues, you’ll happily recreate kopitiam vibes at home.

Ingredients

  • 500 g plain all-purpose flour (or 450 g plain flour + 50 g cake flour for lighter texture)
  • 300 ml warm water (about 38–40°C) for yeast method
  • 7 g active dry yeast (1 sachet) — or 2 tsp baking powder for no-yeast shortcut
  • 1 tsp fine salt
  • 1 tsp caster sugar
  • 1/2 tsp baking powder (if using yeast; helps rise and colour)
  • 1/4 tsp baking soda (optional; gives extra lift and brownness)
  • 1 tbsp vegetable oil or melted lard (for dough richness)
  • 2 tbsp tapioca starch or cornstarch (for dusting / light crispness)
  • 1.2–1.5 L vegetable oil for deep-frying (neutral oil like canola)
  • 1 tbsp sesame oil (optional, for finishing to add aroma)
  • Extra plain flour for dusting (about 2 tbsp)
  • Optional: 30 g rendered lard or shortening (for extra flavour)
  • Condiments: warm soya milk, light soy sauce, chilli sauce or sambal belachan for dipping

Step-by-Step Method

  1. Activate yeast (if using): mix warm water, sugar and active dry yeast in a jug and leave 5–10 minutes until frothy. If you prefer a no-yeast shortcut, skip this and proceed using baking powder in the dry mix.
  2. Combine dry ingredients: in a large bowl sift or whisk together flour, salt, 1/2 tsp baking powder and 1/4 tsp baking soda (if using).
  3. Make the dough: create a well in the flour, pour in the frothy yeast mixture (or 300 ml water if using baking powder method) and 1 tbsp oil. Mix with a wooden spoon until a shaggy dough forms.
  4. Knead: turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 4–6 minutes. The dough should be soft but not sticky; adjust with small flour or water if needed.
  5. First rest / proof: place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rest for 1–1.5 hours at room temperature until it doubles in size (for yeast). If using baking powder, rest 20–30 minutes to relax gluten.
  6. Shape: punch dough down, then roll into a rectangle about 25 x 30 cm. Lightly brush with a little water and dust with tapioca/cornstarch. Slice into 2.5–3 cm wide strips. Stack two strips on top of each other, press along the long edge with your index finger to adhere and create the classic paired shape; gently stretch each pair to about 20 cm long.
  7. Heat oil in a wok or deep pot: bring oil to 170–180°C (test by dropping a small piece of dough — it should sizzle and rise steadily). Maintain medium-high heat for frying; avoid letting oil smoke.
  8. Fry in batches: add 2–4 paired strips at a time (do not overcrowd). Fry for 1.5–2.5 minutes on the first side until they puff and turn golden, then flip and fry another 1–2 minutes until evenly golden and crisp. Adjust heat to keep steady bubbling without burning.
  9. Drain: remove you tiao with a slotted spoon to a wire rack or plate lined with paper towels to drain excess oil. Brush lightly with a little sesame oil if you like the aroma.
  10. Serve: enjoy hot with warm soya milk, alongside congee or bak kut teh, or with a chilli dipping sauce—classic kopitiam-style breakfast or supper fare.
  11. Storage & reheat: cool completely, then store in an airtight container for up to 24 hours; reheat in a hot oven or toaster oven at 180°C for 5–7 minutes to crisp up. Uncooked shaped dough can be frozen on a tray and transferred to a bag for later frying.

Tips & Serving Ideas

  • For authentic flavour, use a small amount of lard (rendered) in the dough or frying oil — many zi char stalls use lard for aroma; you can substitute with vegetable shortening if you prefer.
  • If you can't wait for yeast proofing, use the baking-powder method: mix 2 tsp baking powder into the dry ingredients and rest 20–30 minutes to relax the dough before shaping.
  • Oil temperature is crucial: aim for 170–180°C. Test with a wooden chopstick — bubbles should form steadily around it. Too hot and the outside will burn before cooking through; too cool and the fritter will absorb oil and be greasy.
  • Use tapioca starch or cornstarch dusting between layers to help achieve a crisp exterior and prevent sticking when shaping.
  • Make-ahead tip: shape the paired strips and freeze them on a tray. Once frozen, keep in a bag; fry straight from frozen (add a little extra frying time).
  • Where to buy ingredients: common flours, tapioca starch and shortening are available at NTUC FairPrice, Cold Storage or Sheng Siong across Singapore.
  • Leftovers reheat best in a hot oven or toaster oven for 5–8 minutes to restore crispness—avoid the microwave which makes them chewy.

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