Handmade Youtiao

45 minutes


8 - 10 pieces

When we think of youtiao, we think of going to the hawker centres early on a Sunday morning and eating breakfast with our families. This recipe brings back bites of nostalgia!
Whether you like your youtiao with porridge, youtiao with tau huay or you tiao with coffee, there’s no denying this extra airy and fluffy snack is a Singaporean’s all time favourite.

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Adjust Servings
1tbsp baking powder 10g
½tsp  baking soda 3g
1cup (237ml) fresh milk (cold)
cup (350g) plain flour (measure again)
tsp salt
1tbsp vegetable oil



In a small mixing bowl, add baking powder, baking soda and cold milk and mix well.
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In a large mixing bowl, add plain flour, salt and vegetable oil. Slowly add milk mixture into flour while mixing.
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Mix until dough forms, then use your hands to continue to form and knead the dough.
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Once dough is formed, knead for 10-12 minutes.
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Cover with cling foil and let it rest at room temperature for 30 minutes.
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Knead for another 2-3 minutes. Cut dough into half and roll into a flat long piece. Coat dough with some cooking oil and cover with cling film.
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Leave to rest at room temperature for 2-3 hours or refrigerate overnight.
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Cut dough into 1 inch width strips, put 2 strips together and use a skewer to press on the centre of doughs, and also press down the ends a little more.
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Once oil is heated, stretch dough slightly longer and drop into the deep fryer.
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Use a chopstick and flip it consistently, the dough will puff up alot to for your youtiao. Deep fry until golden brown and crispy.
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Serve with coffee, soy milk or congee etc.
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