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1
In one large bowl, mix together all purpose flour, tapioca flour, dry yeast, salt and baking powder. Add whole milk and stir the dough together with a wooden spoon until smooth. Then add the sweetened condensed milk and unsalted butter, and stir again until the dough is smooth and very sticky. Cover the bowl tightly with plastic wrap and let it proof under room temperature until doubled in size, 1 to 2 hours.
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2
Generously dust the working surface with flour. Scrape the dough out of the bowl onto the surface and dust the top with more flour. Pat the dough down and use a dough scraper to fold the dough onto itself like folding a letter. Turn it 90 degrees and fold again. Keep in mind that this dough is very sticky and you will need to continuously dust it with more flour to work with it. Then roll the dough out into a thin sheet about 1/8-inch (0.25 cm) thick. You can now cut the sheet into square shapes (which is easier and faster), or use a pastry cutter to cut out little rounds (gather the remaining scrap, roll it out and cut again until the dough is used up).
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3
Place the pieces on a flour-dusted baking sheet covered with plastic wrap. Let it rise under room temperature again for 1 hour until poofy.
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4
Heat 2 cups of vegetable oil in a deep and narrow pot on medium-high heat. The smaller and deeper the pot is, the less oil you'll need for frying. Once you stick a wooden chopstick into the oil and it starts bubbling on the edges, the oil is ready for frying. Start frying 2 to 3 pieces at a time. Once the dough gets heated, it will start to puff up. Flip it immediately before the first side gets browned-otherwise, it will always revert back to the same side because of the air on the inside. Keep flipping it a few times until both sides get golden browned.
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5
Remove with a slotted spoon and place on a cooling rack to drain. Repeat with the rest of the pieces.
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6
Dust generously with powdered sugar and serve while they're still warm.
