Pa thong ko (Thai dough sticks with pandan custard)

Thai breakfast dough sticks, a relative of the Chinese youtiao: crispy outside, airy inside, dipped into green pandan coconut custard or condensed milk, alongside coffee or soy milk.

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Method

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1. Mix the flour, baking powder, baking soda, salt and sugar, add the egg, oil and water, and knead for 5 minutes into a soft, smooth dough. Place in an oiled, covered container and refrigerate overnight. ⏱ Timer: 5 min
2. For the custard, mix the eggs with the sugar, cornflour and salt, add the coconut milk and pandan, then cook over low heat, stirring constantly, for 6-8 minutes, until it thickens to a pudding-like consistency. Let cool. ⏱ Timer: 6 min
3. Roll the dough out on a floured surface into a strip 5 mm thick and 8 cm wide, and cut into 2 cm wide pieces.
4. Stack two pieces on top of each other, and press down lengthways along the middle with a chopstick to stick them together.
5. Heat the oil to 180 °C, and fry the pairs in batches for 2-3 minutes, turning constantly, until they puff up and turn golden brown. ⏱ Timer: 2 min
6. Drain on paper towel, and serve warm, dipped into the pandan custard.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The long, cold resting time is what makes the dough really airy — don't shorten it.
• The pandan custard (sangkaya) is also delicious spread on toast.

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