1 kg self rising flour
11g Instant Yeast
2 ½ cups water
½ cup sugar (diluted in water)
½ cup oil
½ teaspoon of bicarbonate of soda
1 tablespoon of garlic granules/powder (if desired for added flavour)
Salt to taste

Mix ingredient into a dough. Water can be reduced depending on the consistency of the dough since flour comes in different quality. Leave dough for 20 - 30 mins in a container covered with moist cloth. Heat up enough oil in a wok for deep frying. Cut the dough into strips of 1" x 5". Join 2 strips together, one on top of the other and press the two strips together lengthwise using a oiled chopstick. Stretch the dough and fry in the hot oil until golden brown. Repeat the process with the rest of the dough strips.
Cadangan Hidangan:
Split cakoi with knife in the middle and spread with seri kaya and butter.

Cakoi is another name for the Chinese 'Yu Tiao'. You can eat it as suggested for tea time or use it as one of the main added ingredient for Chinese congee.