E Kya Kway
The Quirky Foodster Team
Ingredients
- Plain flour — 3 cups (375 g / 13 oz)
- Baking powder — 1.5 tsp
- Baking soda — 1/2 tsp
- Salt — 1 tsp
- Sugar — 1 tbsp
- Warm water — 1.5 cups (360 ml / 12 fl oz)
- Oil for deep frying
Method
- Combine the flour, baking powder, baking soda, salt and sugar in a bowl.
- Gradually add warm water, mixing and kneading briefly to form a soft, slightly sticky dough.
- Cover and rest for at least 1 hour, or up to a few hours, for the best texture.
- Roll the dough out into a rectangle about 1 cm (1/2 in) thick and cut into long strips.
- Stack two strips together and press a chopstick lengthwise down the centre to seal them together, then stretch gently to elongate.
- Heat oil to 175°C (350°F) in a deep pan.
- Fry each stretched piece, turning frequently, until puffed and golden all over, about 3–4 minutes.
- Drain briefly on paper towels before serving warm.
Introduction: Long, golden fried dough sticks, light and airy inside, a favourite breakfast and teatime snack sold fresh each morning.
Cultural Background: E kya kway shares its roots with Chinese youtiao, reflecting Myanmar’s Sino-Burmese food culture, and is traditionally dipped into tea or eaten alongside mohinga and other breakfast dishes.
Tips: Letting the dough rest for a good while develops the gluten, which helps the sticks puff up properly when fried. Stack and press two strips together before stretching, as this is the traditional technique that gives the characteristic twisted appearance.
Variations: Serve alongside mohinga, torn into pieces and added to the broth. Dip into sweetened condensed milk or tea for a simple treat.
Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day, though texture softens.
Reheating: Reheat briefly in an oven at 180°C (350°F) for 5–6 minutes to restore some crispness.
Nutrition: Per serving (approx., 1 stick): 220 kcal, 5 g protein, 8 g fat, 32 g carbohydrate.
FAQs:
Q: What is e kya kway traditionally eaten with?
A: Tea, or torn into pieces and added to mohinga for
Q: Why rest the dough so long?
A: Resting relaxes the gluten, which is essential for the sticks to puff
- Plain flour — 3 cups (375 g / 13 oz)
- Baking powder — 1.5 tsp
- Baking soda — 1/2 tsp
- Salt — 1 tsp
- Sugar — 1 tbsp
- Warm water — 1.5 cups (360 ml / 12 fl oz)
- Oil for deep frying
Please log in to leave a comment.