Prepare all ingredients

Mix the dough: Combine all the dry ingredients and mix evenly. Pour in the liquid mixture (water and oil).

Stir with a spatula (I use chopsticks) until well combined and it forms a rough dough ball (ensure all dry ingredients are moistened). Do not knead the dough, otherwise, the cakue will turn out tough and chewy. Wrap the dough in cling wrap and let it rest for 30 minutes.

Press and fold: Take the dough out of the wrap, press and fold it 3 to 5 times. Wrap it back up and let it rest again for another 30 minutes.

After 30 minutes do coil fold. Repeat this coil fold 2 or 3 times with 30 minutes rest.

After that, let the dough rest for a minimum of 3 hours or overnight in the refrigerator (the author rested it at room temperature for 6 hours). If stored in the refrigerator, take the dough out and let it sit for about 30 minutes until it softens slightly.

Roll and cut: Dust your counter/work surface with flour. Roll out the dough with a rolling pin until it is approximately 0.5 cm thick. Cut the dough vertically into long strips.

Shape the cakue: Take two strips of dough and stack one on top of the other. Press down firmly along the center with a chopstick. Repeat this step until all the dough strips are used.

Fry until golden: Heat a generous amount of vegetable oil in a wok until hot. Gently stretch the dough stick slightly lengthwise just before placing it into the hot oil. Flip the dough continuously so it expands evenly and perfectly. Splash hot oil over the dough to help it puff up from the inside. Fry until golden brown.

Cakue ready to serve