Golden brown and crispy, deep-fried X-shaped doughnuts from Thailand

For many people in Thailand including myself the perfect morning involves a cup of coffee (or a glass of hot fresh soy milk), and a plate of these X-shaped, crispy and airy doughnuts called “pa tong go”.

Pa Tong Ko is indeed a very popular street snack in Thailand. It’s cheap, tasty and easy to grab on the go for those who are running short on time.

Name and etymology

Thai name: Pa Tong Ko (also known as Pa Tong Go or Patongko)
Thai spelling: ปาท่องโก๋
English name: Thai-style Chinese doughnuts (or crullers), Thai doughnuts.

These Thai doughnuts are known in China as “you tiau” or “yao tiew” (油条) and in Vietnam as “dao dhao quay”.

I have read somewhere that according to widely-circulated Chinese folk etymology, these pairs of dough sticks represent two evil people who deserve to suffer in hot oil. In Thai culture, the conjoined crullers represent something cuter and more romantic: a couple that is deeply in love and therefore permanently attached to each other.

Ingredients

The ingredients used to make Pa Tong Ko can vary depending on the recipe, but typically include flour, sugar, lard or vegetable oil, yeast, and water or milk. Some recipes may also call for ingredients such as baking powder or baking soda to help the pastries rise, as well as ingredients to add flavours, such as vanilla extract or other extracts.

Some of the common ingredients for Pa Tong Ko are :* All-purpose flour

• Sugar
• Yeast
• Water or Milk
• Lard or vegetable oil
• Baking powder (optional)

It also can be flavoured by adding some ingredients, such as:

• Sesame seeds
• Melon seeds
• Peanuts
• Glutinous rice flour
• Red bean paste
• Lotus seed paste

The process of making Pa Tong Ko involves mixing the ingredients together to form a dough, which is then allowed to rise before being shaped and deep-fried. The resulting pastries are typically crispy on the outside and soft and fluffy on the inside.

Taste

Pa Tong Ko has a crispy and chewy texture, with a slightly sweet and savoury flavour. The outside is crispy and golden brown, while the inside is soft and doughy. The fried dough is made with a wheat flour and yeast mixture which gives it a nice puffy texture. The sweetened condensed milk dipping sauce gives it a rich and sweet flavour, complementing the crispy and chewy texture of the fried dough.

Depending on the toppings that are added to it, it can be a bit sweet or nutty. With shredded coconut, for example, it adds a lovely texture and a bit of sweetness. With sesame seeds, it adds a nutty and smoky flavour to the dish.

Where to buy and how to eat Pa Tong Ko

Pa Tong Ko is commonly found in street vendors and traditional Thai markets, but it’s also often sold at fairs, festivals, and other special events. It’s popular as a breakfast meal or dessert dish in Thailand, but it can be enjoyed at any time of the day.

Pa Tong Ko is often served with a sweetened condensed milk dipping sauce, which adds a rich sweetness to the dish. Some street vendors also sell Pa Tong Ko with different kinds of toppings such as sugar, shredded coconut, or sesame seeds.

How to make Pa Tong Ko at home (recipe)

Here is a basic recipe for making Pa Tong Ko at home:

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp active dry yeast
• 1/2 cup lukewarm water or milk
• 1/4 cup vegetable oil or lard
• Baking powder (optional)

Instructions:

1. In a large mixing bowl, combine the flour, sugar, and yeast.
2. In a separate small mixing bowl, mix together the water or milk and oil.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
4. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic.
5. Cover the dough with a clean towel and let it rise in a warm place for about 1 hour or until it doubles in size.
6. Once the dough has risen, punch it down to remove the air bubbles.
7. If you want to add some flavor, you can add some ingredients such as sesame seeds, melon seeds, peanuts, or red bean paste before shaping the dough.
8. Shape the dough into small balls and place them on a baking tray lined with parchment paper.
9. Allow the shaped dough to rise again for another 20-30 minutes.
10. Heat oil in a pan to 350°F (175°C). Gently place the dough balls into the oil, deep fry until golden brown.
11. Remove the pastries from the oil and drain on a plate lined with paper towels.
12. Pa Tong Ko can be served warm or at room temperature.

Note: Adjust the amount of sugar and oil based on your preference. And you can also adjust the temperature of the oil depending on your pan.
Pa Tong Ko is best served warm, but they are also delicious at room temperature. They can be stored in an airtight container for several days, but they are best eaten on the day they are made.

You can also be creative and experiment with different fillings or flavorings, such as sweetened condensed milk, Nutella, or even chocolate chips. Feel free to adjust the recipe to suit your taste preferences.

Conclusion

Overall, Pa Tong Ko is a sweet, delicious and satisfying treat that combines the savoury flavours of the fried dough with the rich sweetness of the dipping sauce. It’s an easy and tasty way to experience the street food culture of Thailand.