Thai · Dessert
Thai Fried Dough Twists
A Thai street-food classic of lightly sweetened, coconut-milk-enriched dough ropes twisted together and deep-fried until golden, then finished warm with toasted sesame seeds and a dusting of sugar. Crisp outside, pillowy within, with a faint chew from glutinous rice flour.
$0
15 minsPrep
8 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
356Calories
4.3gProtein
23.7gFat
32.8gCarbs
9.6gSugar
1.1gFiber
311mgSodium
22mgChol
4.7gSat Fat
89mgPotassium
42mgCalcium
1.9mgIron
0.1mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Thai Beer (Chang or Singha)
local
Thai Iced Tea
international
vegetarian
dairy-free
sweet-spot
all-time-classics
Instructions
1
Whisk the all-purpose flour, glutinous rice flour, baking powder and salt together in a bowl.
2
Stir in the sugar, then add the coconut milk and beaten egg, mixing until a soft, slightly sticky dough forms.
3
Turn the dough onto a lightly floured surface and knead briefly for about 1 minute until smooth, then rest it for 10 minutes covered.
4
Divide the dough into 4 pieces, roll each into a thin rope about 12cm long, then pair two ropes and twist them together, pinching the ends to seal.
5
Heat the vegetable oil in a deep, heavy pan to 170C, checking with a thermometer.
6
Fry the twists in batches of 1-2, turning occasionally, for about 3-4 minutes until deep golden brown and cooked through.
7
Lift onto a wire rack to drain briefly, then while still warm, roll in the toasted sesame seeds and dust with the extra sugar.
8
Serve the twists warm the same day.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 12g12g Glutinous Rice Flour
- 2g2g Baking Powder
- 1g1g Salt
- 10g10g Sugar White
- 28g28g Coconut Milk
- 12g12g Egg, lightly beaten
- 300g300g Vegetable Oil, for deep-frying, partial_absorption, fats
- 6g6g Sesame Seeds, toasted, 1
- 8g8g Sugar White, for dusting, 1
