Patongo
Thai fried dough sticks, crispy on the outside and light on the inside. One of Thailand’s favourite street-food treats, dipped in sweetened condensed milk.
Method
Six steps · about 2 hours with risingMix the dough
In a large bowl, combine the flour, yeast, baking powder, salt and sugar. Add the water and oil, then mix and knead until a smooth, soft dough forms.
Let it rise
Cover the bowl and let the dough rise for 1–2 hours, until doubled in size.
Roll and cut
Roll the dough out on a lightly oiled surface to about 1 cm thick. Cut it into strips of roughly 2 × 8 cm.
Pair the strips
Lightly brush one strip with water and lay a second strip on top. Press gently down the centre with a chopstick or the handle of a spoon, so the two stick together.
Heat the oil
Heat the frying oil in a deep pot or wok to 180 °C. If you have no thermometer, a small piece of dough should rise and sizzle straight away.
Stretch, fry and drain
Gently stretch each pair a little and lower it into the oil. Fry a few at a time, turning them, until puffed and golden brown on all sides. Drain on paper towels and serve warm.
From our kitchen
Notes for crisp, airy patongoPatongo is a breakfast favourite in Thailand, eaten with sweetened soy milk, coffee or rice porridge (jok).
For dipping, sweetened condensed milk is the classic. Green pandan custard (sangkaya) is even better if you can find it.
For the lightest result, let the dough rest overnight in the fridge after it has risen, then let it come to room temperature before frying.
Keep the oil at 180 °C. Too cool and they turn greasy, too hot and they brown before they puff. Fry only a few at a time.
- Energy
- 2010 kJ / 480 kcal
- Protein
- 8 g
- Fat
- 20 g
- of which saturates
- 1.5 g
- Carbohydrates
- 63 g
- of which sugars
- 2 g
- Fibre
- 2 g
- Salt
- 1.1 g
More from Thailand
All recipes →Every recipe cooked and tested at home — by Magnus & Lek