How to Make Cakoi & Custard Pandan Sauce

There are various recipes to make this cakoi, some use yeast and some do not use yeast, just use baking powder and baking soda.

There are some places to eat with sambal chili, or peanut sauce. So that’s according to each other’s favorite. A good cakoi must be crisp on the outside and hollow on the inside, then it’s good to dip it with each other’s favorite sauce. An important tip, to get a cavity in cakoi, you need to knead for a long time and rest the dough to produce gluten from the flour.

Ingredients:

• Ingredients for cakoi:
  • 3 1/4 cups whole wheat flour
  • 1 1/2 teaspoons dry yeast
  • 1/2 teaspoon salt
  • 2 tablespoons baking powder
  • 2 1/2 tablespoons of caster sugar
  • 1/2 cup full cream milk
  • 1/2 cup of water
  • 1/2 egg
  • 3 tablespoons of cooking oil
  • A little oil for application
• Ingredients for pandan custard sauce:
  • 1 1/2 cups full cream milk or coconut milk
  • 2 tablespoons of custard powder
  • 1 tablespoon pandan extract
  • A little green dye
  • 2 tablespoons of sugar
  • A pinch of salt

How to Prepare:

1. Ways to cakoi:
   1. Add wheat flour, dry yeast, salt (place a little away from the yeast), baking powder, castor sugar, eggs, milk, water and oil in a bowl.
   2. Knead the mixture until it becomes dough. Add 1 tablespoon of oil at the end of the kneading process.
   3. Grease the bowl with oil.
   4. Put the dough in a bowl and let it rest for 1-2 hours.
   5. Sprinkle some flour on the rolling board.
   6. Remove the dough and knead a little to remove excess air.
   7. Roll or flatten the dough into a rectangle.
   8. Cut the dough approximately 8cm x 3cm in size
   9. Method 1 brush a piece of dough with a little water and stack with another piece of dough. Sprinkle some flour and press in the center (you can press with chopsticks or skewers).
   10. Method 2 take a piece of dough, sprinkle flour (to avoid sticking) and press in the middle.
   11. Heat the oil (make sure there is plenty of oil and the cakoi is submerged).
   12. Gently pull the cakoi and fry until browned.
   13. Turn the cakoi frequently when starting to fry.
   14. Remove and drain the oil.
2. How to make pandan custard sauce:
   1. Put full cream milk (or coconut milk), custard powder, pandan extract, green coloring and sugar into the pot.
   2. Open the fire slowly and stir frequently.
   3. When the custard thickens, add a little salt. You can add milk or water if the custard is too thick.
   4. Serve with cakoi.

Tip:

• You can mix the yeast first, Che Nom add it straight away but make sure the yeast is still good.
• Do not put the salt near the yeast (to avoid spoiling the yeast), first mix the yeast and salt with the flour before mixing all the ingredients.
• When cooking the custard sauce, make sure to stir frequently to avoid the custard becoming lumpy.
• Make sure there is plenty of oil and the cakoi sinks (deep fry).
• Turn the cakoi frequently when starting to fry.