1. Place contents of packet in a mixing bowl. Add water and vegetable oil. Mix dough, using medium speed of mixer. Continue mixing until dough is well-developed. This takes about 15 minutes.
2. Cover dough and let stand for not less than 30 minutes.
3. Without punching dough, transfer onto floured surface. Dust thinly with wheat flour. Using a rolling pin, roll out dough to about 1/2 cm thickness. Let stand for about 10 minutes.
4. Meanwhile, heat enough oil in a saucepan for deep fat frying.
5. Cut into strips about 4 cm long and 1 1/2 cm wide. Wet centre of each dough piece slightly. Place another dough piece over it and gently press the centre to make them stick together.
6. Take hold of the twin dough with both hands and stretch it lengthwise. Drop immediately into pre-heated oil. Fry on both sides with constant turning until golden brown.
7. Place cooked patongco in a container lined with kitchen towel to drain away excess oil. Serve while hot.