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Thai Donuts, 'Pa Thong Ko'

Thai Donuts, 'Pa Thong Ko'

Street Vendor Videos

Deep-fried dough stick is called Pa Thong Ko in Thailand. In the morning you can easily find them being made by street vendors (see pictures below, and as part of our walking tour of Saochingcha's sidewalk good eats) and they're very inexpensive. Can be enjoyed with Thai congee to make a complete Thai breakfast!

Ingredients

For 4 Person(s)

Ingredients

  • 3 Cups All Purpose Flour
  • 1 Cup Water
  • 1 Teaspoon Baking Ammonia (or substitute baking powder)
  • 1/4 Teaspoon Baking Soda
  • 1 Teaspoon Sugar
  • 1 Tablespoon Vegetable Oil
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Method for Thai Donuts, 'Pa Thong Ko'

Mix baking soda, baking powder, salt and sugar. Add water and stir well. Add this mixture to the all purpose flour, then stir a little bit (don't over-stir). Add vegetable oil then mix well until entirely combined together. Cover this with thin fabric such as a kitchen towel, and leave it for 4 hours at room temp.

Heat oil in a wok or frying pan. Sprinkle some flour on a table then pick out a handful of the mixture and put it on the table. Sculpt it into a long shape and press it. Cut it to small pieces then dab a bit of water in the middle of each piece. Pair it together then drop to hot oil and fry it until it rises and has nice color like pictures below.

Street Vendor Videos



Reviews

Overall Rating (22)

4 out of 5 stars
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  • Jim B.

    Rated 4 out of 5 stars

    These look very tasty! Are they ever rolled in sugar or drizzled in honey? What is the dipping sauce in the lower right photo? I must ask why the recipe includes baking soda when there is no acid component such as buttermilk or vinegar to activate it? Baking powder only requires heat to activate and give off the CO2 gas that causes the dough to rise but baking soda requires something acidic.

  • ImportFood

    Rated 4 out of 5 stars

    Hi Jim. The dipping sauce is a light (thinner) version of sweet chile for chicken, just some water is added.

  • Jim Pyke

    Rated 4 out of 5 stars

    They're like simplified beignets. The flavor will be totally dependent on the brands/types/origins of the flour, sugar, oil and water. That's true of any recipe, of course, but especially so if the recipe is this simple. I've heard that some pizza places import tap water from New York City to make dough that tastes "authentic." Maybe ImportFood could start selling bottled tap water from different cities in Thailand.

  • Faizul

    Rated 4 out of 5 stars

    wow, thank you for sharing this. They look so much like what we bengalis make called "handesh" or "feeta" we can make them using palm sugar so it comes out brown and sweet. I'll definitely make this and see watsup!

  • liang

    Rated 4 out of 5 stars

    I've read some recipes that call for yeast. What's the difference? Also, I've always eaten them with Condensed milk and crushed peanuts, is this an Americanized way? I'll try them with Thai Sweet n Hot sauce.

  • Fred P

    Rated 4 out of 5 stars

    Directions call for salt but the recipe doesn't mention a quantity. Any update?? Do you have anything for the dipping sauce (Sangkhaya (??????).

  • Anonymous

    Rated 4 out of 5 stars

    what kind of all purpose flour, did you mean the one that media gold and all purpose flour or did you mean that one unbleached all purpose flour. there are many kid i tr the plan one but it is not working good.. so please left me know OK..or do you sell this kind of flour here than left me know OK...thanks

  • kelly

    Rated 4 out of 5 stars

    did you mean all purple flour is the plan one or you mean the media gold and all purple flours ..i try the plan one is not working out..please tell me or do you

  • Anonymous

    Rated 4 out of 5 stars

    Hi Fred and Liang, The authentic Thai way you would dip it with condense milk, Sankaya (the green sauce or sometimes called Kaya). We also often dip it with congee for breakfast. Its super good!

  • Anonymous

    Rated 4 out of 5 stars

    It tastes beautiful dipped in condensed milk, one of my favorite snacks in Thailand


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