Mix the dry ingredients. Add the water, chicken egg and 2 tablespoons vegetable oil. Mix until smooth and slightly sticky, you may have to add in a bit more flour. Let the dough rise until double, about two hours.
Punch the dough down and cut off a strip of dough. Pull the dough out into a strip as long as the length of your arm. Repeat with another strip.
Cut the strips into little fingers.
Dab a little bit of water down the middle of the fingers and place the fingers on top of each other, pinching the middle of the pairs of fingers slightly.
Heat the oil up in a wok and fry the doughnuts on one side until puffed and brown, then flip over until the other side is cooked. Drain on paper towels.
Eat with fresh soy milk, jok (rice porridge), or sangkaya (pandan custard).