Ever wondered why one crispy fried snack has so many names depending on where you are in Southeast Asia?
Whether you call it cakwe, pa thong ko, or bicho-bicho, this golden dough stick has quietly made its way into breakfast tables, street stalls, and morning coffee rituals across the region, each with its own local flavor and story.
This isn’t about who made it first or where it truly originated. Instead, it’s about how food travels and transforms and how something as simple as fried dough can reflect the rich layers of language, culture, and everyday life in Southeast Asia.
Southeast Asian Names for Youtiao | Credit: seasia.stats
Indonesia: Cakwe
In Indonesia, cakwe is everywhere, from mobile vendors parked near schools to humble porridge stalls. The name likely comes from Hokkien dialect, but its presence has been fully absorbed into Indonesian street food culture. Often served with bubur ayam or dipped in chili sauce, cakwe is a comfort snack that feels both familiar and essential.
While the classic form is just crispy fried dough, modern variations include cakwe stuffed with minced meat, cheese, or shredded chicken, proving how creative Indonesian street food can be.
Malaysia: Cakoi or You Char Kway
Cross over to Malaysia and you’ll find cakwe’s twin named cakoi or you char kway, sold at pasar pagi (morning markets) and kopitiams. The snack is usually served with kaya (coconut jam), curry, or enjoyed plain with coffee.
The dual naming reflects the country's multicultural blend of Malay, Chinese, and Indian influences and highlights how a single food item can carry multiple cultural imprints. In some places, cakoi even gets sweetened or served as a dessert.
Singapore: You Tiao
In Singapore, it’s most commonly known as you tiao, aligning with its Mandarin roots. You'll often find it alongside porridge or soy milk, making it a nostalgic breakfast for many locals.
Yet in true Singaporean fashion, the snack has also been reimagined from being stuffed with savory ingredients to being sliced and served in youtiao buns. Creative, multicultural, and always delicious.
Thailand: Pa Thong Ko
Thailand’s version is called pa thong ko (ปาท่องโก๋), and it’s often a sweet morning treat. Instead of being served plain, it’s paired with condensed milk or fragrant pandan custard.
In many Bangkok street markets, pa thong ko is sold fresh and hot, sometimes cut into little pieces to dip or top other dishes. It’s a crispy, sugary companion to your Thai iced tea or morning coffee.
Viet Nam: Dau Chao Quay
In Viet Nam, the name dầu cháo quẩy might sound a bit closer to the original Chinese, but its role in Vietnamese meals is distinctive. It's usually a side dish, added to pho or porridge to give a satisfying crunch.
It’s not typically eaten on its own, but rather complements the warmth and softness of Vietnamese soups. Think of it as the silent hero of the breakfast bowl.
Philippines: Youtiao or Bicho-Bicho
In the Philippines, this snack takes a slightly different turn. While youtiao might be used in some Chinese Filipino communities, the more common term is bicho-bicho. And here’s the twist: it’s often sweet.
Bicho-bicho is typically twisted, rolled in sugar, and eaten as a snack or dessert. It's closer in vibe to a doughnut than to the savory cakwe known in Indonesia or Malaysia, showing how local taste preferences shape the evolution of the snack.
More Than Just Fried Dough
Despite the variety of names cakwe, you tiao, bicho-bicho, pa thong ko. They all point to one thing: the way food transcends boundaries.
This humble fried dough might look simple, but it carries with it stories of migration, adaptation, and creativity. It reflects how Southeast Asians borrow, remix, and localize. Turning the familiar into something uniquely theirs.
So next time you spot this golden treat in a street stall or morning market, don’t just ask what it’s called. Ask how they eat it, what they pair it with, and what stories come with each bite.
Because in Southeast Asia, food always speaks more than one language.
