Thai · Dessert
Pa Thong Ko with Pandan Custard Dip
A single golden, twisted stick of Thai pa thong ko, crisp-shelled and airy within from a quick deep-fry, served warm with a silky coconut-milk custard for dipping — the classic Bangkok street-breakfast pairing scaled down to a shareable two-stick portion.
$0
20 minsPrep
10 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
288Calories
4.3gProtein
18.3gFat
27.4gCarbs
9.4gSugar
0.6gFiber
451mgSodium
99mgChol
6.6gSat Fat
106mgPotassium
33mgCalcium
1.6mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.2gAlcohol
Goes well with
Thai Beer (Chang or Singha)
local
Thai Iced Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Whisk the 35g flour, baking powder, baking soda, 4g sugar and 1g salt together in a bowl.
2
Pour in the lukewarm water and bring together into a shaggy, slightly sticky dough; do not overwork.
3
Cover and rest the dough for 45 minutes at room temperature until relaxed and slightly puffed.
4
On a lightly floured surface (using the 5g flour), roll the dough into a rough rectangle about 1cm thick.
5
Cut into two strips roughly 8cm x 2cm each; stack two strips together and press a chopstick down the centre lengthwise to join them into one twisted stick, stretching gently to elongate.
6
Heat the vegetable oil in a small deep pan or wok to 180°C using a thermometer.
7
Fry the dough stick, turning constantly with tongs, for 2-3 minutes until deep golden and puffed all over.
8
Lift onto a wire rack to drain and cool slightly while you finish the custard.
9
For the custard, whisk the egg yolk and 12g sugar together in a small saucepan until pale.
10
Whisk in the cornstarch, then the coconut milk and whole milk until smooth.
11
Set over low heat and stir constantly for 4-5 minutes until thickened to a custard consistency; do not let it boil.
12
Remove from heat, stir in the vanilla extract and 0.5g salt, then pour into a small dipping bowl.
13
Serve the warm fried dough stick alongside the warm custard dip immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, sifted
- 5g5g All Purpose Flour, for kneading surface
- 1.5g1.5g Baking Powder
- 0.5g0.5g Baking Soda
- 4g4g Sugar White
- 1g1g Salt
- 22g22g Water, lukewarm
- 250g250g Vegetable Oil, for deep frying, partial_absorption, fats
- 18g18g Egg Yolk
- 12g12g Sugar White
- 4g4g Cornstarch
- 45g45g Coconut Milk
- 20g20g Whole Milk
- 1g1g Vanilla Extract, 1
- 0.5g0.5g Salt
