I think the most important thing in achieving a light dough with hollow textures in the inside when it is deep fried is to allow it to rest, raise and expand for long hours before the shaping and frying. In my case, I let the dough rested for 5 hours. The deep frying must not be rushed with over heated oil as to allow the inside of the dough to cook evenly before the outside part browns too soon. I had to engage my father in law in helping me shape the dough as he has more delicate hands than mine in the rolling part of the very wet and sticky dough.
Making this 'Yau Char Kwai' gets very messy when the shaping and rolling starts. The hands and all utensils must be coated with flour prior thereto or else the dough will stick like leech! As this is my first attempt, I only managed to do mini size ones and the stickiness when handling the dough actually made me preferred the deep frying part. I was so ready to dump the whole batch into the oil and make everyone just pull from one round whole dough like the American fried dough. The frying part was quicker than I thought.
After last night's rendang, we opted for congee tonight for dinner. And we will be eating like the Hong Kong people, dipping these oily goodies into those hot rice gruel. Well, no one ever said that these 'Yau char Kwai' is for breakfast and snack only.