Thai cuisine · Breakfast & Eggs

Pa Thong Ko

Small deep-fried double sticks of yeasted dough, crisp outside and airy inside, for dunking in warm sweetened soy milk.

Ingredients · for 6 servings

• 300g flour
• 1 tsp baking powder
• 1/2 cube fresh yeast (or 1 tsp dried yeast)
• 1 tbsp sugar
• 1 tsp salt
• 180ml lukewarm milk
• 2 tbsp oil
• 1 litre frying oil
• 600ml soy milk
• 2 tbsp palm sugar

Instructions

1. Dissolve the yeast with the sugar in the lukewarm milk and let stand for 10 minutes until a fine foam forms on the surface.
2. Mix the flour, baking powder and salt, add the yeast milk and the oil, and knead for 8 minutes into a smooth, soft dough that comes away from the sides of the bowl.
3. Cover the dough and let it rise in a warm place for 60 minutes until it has doubled in volume.
4. Roll the dough out on a floured surface to a thickness of 5mm, cut into strips 2cm wide and 6cm long, stack two strips on top of each other and press them firmly together in the middle with a wooden chopstick.
5. Heat the frying oil to 180°C and deep-fry the double sticks in batches for 2–3 minutes, turning constantly, until they puff up and are golden all over.
6. Drain on kitchen paper and serve warm alongside hot soy milk sweetened with palm sugar.