Patongo

Name: Patongo
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 cups plain flour; 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt; 1 tsp sugar; About 3/4 cup water; 1 tbsp oil, plus oil for deep-frying; Pandan custard or condensed milk, to serve

ปาท่องโก๋/pah-tong-GOH/

Also known as: Pa Thong Ko, Thai Doughnut Sticks, Thai Fried Dough

About this dish

Airy, crisp fried dough twins, eaten for breakfast with jok, coffee or sweet pandan custard dip.

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Ingredients

🌾2 cups plain flour

🧂1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt

🍬1 tsp sugar

💧About 3/4 cup water

🫗1 tbsp oil, plus oil for deep-frying

🍃Pandan custard or condensed milk, to serve

Method

Serves 4

Mix the flour, raising agents, salt and sugar, then add the water and oil to make a soft dough. Rest overnight in the fridge.

Roll out to 1cm thick and cut into strips.

Stack two strips and press a chopstick down the middle to join them.

Stretch slightly and deep-fry at 190°C (375°F), turning, until puffed and golden.

Serve warm with pandan custard or condensed milk.

✓ What Makes it Authentic

Patongo is the Thai name for Chinese youtiao, sold before dawn by street vendors and dipped in sangkaya (pandan custard) or condensed milk.

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