Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup water
- Oil for frying
Special equipment needed:
- Large mixing bowl
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, sugar, baking powder, baking soda, white pepper, garlic powder, and onion powder. Mix well.
2. Gradually add the water to the dry ingredients, stirring constantly until a smooth dough forms.
3. Knead the dough for 5-10 minutes until it becomes elastic and smooth.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Heat the oil in a deep fryer or large pot over medium-high heat.
6. Divide the dough into small pieces and roll each piece into a long, thin rope.
7. Cut the rope into small pieces, about 2-3 inches long.
8. Gently stretch each piece of dough to form a long, thin tube.
9. Carefully drop the cakwe into the hot oil and fry until golden brown, about 2-3 minutes.
10. Use a slotted spoon or spider strainer to remove the cakwe from the oil and place them on a paper towel-lined plate to drain excess oil.
11. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 45 minutes
- Cooking time: 2-3 minutes per batch
5. Temperature:
- Oil temperature: 350°F
Serving size:
- Makes about 20-25 pieces
Nutritional information:
- Calories: 120 per piece
- Fat: 2g
- Carbohydrates: 22g
- Protein: 3g
Substitutions for ingredients:
- You can substitute the all-purpose flour with rice flour for a gluten-free version.
- You can adjust the amount of salt, sugar, and spices to your liking.
Variations:
- You can add chopped scallions or chives to the dough for extra flavor.
- You can stuff the cakwe with minced pork or shrimp before frying for a savory filling.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the cakwe cook evenly and don't absorb too much oil.
- Don't overcrowd the fryer or pot with too many cakwe at once, as this can lower the oil temperature and result in greasy cakwe.
- Stretch the dough gently to avoid tearing it.
Storage instructions:
- You can store the leftover cakwe in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cakwe, place them in a preheated oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
- Serve the cakwe on a platter with a variety of dipping sauces for guests to choose from.
Garnishes:
- Garnish the cakwe with chopped scallions or cilantro for a pop of color and flavor.
Pairings:
- Cakwe pairs well with sweet chili sauce, soy sauce, or peanut sauce.
Suggested side dishes:
- Serve the cakwe with a side of steamed rice or noodle soup for a complete meal.
Troubleshooting advice:
- If the cakwe turn out too dense or heavy, try kneading the dough longer or adding a bit more water to the mixture.
Food safety advice:
- Be careful when handling hot oil to avoid burns.
- Make sure the cakwe are cooked all the way through before serving.
Food history:
- Cakwe is a popular Indonesian street food that originated in China. It is also known as youtiao or Chinese cruller.
Flavor profiles:
- Cakwe has a crispy exterior and a soft, chewy interior. It is mildly seasoned with salt, sugar, and spices.
Serving suggestions:
- Cakwe is often served as a snack or breakfast food in Indonesia.
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Region: Indonesian