Pa Thong Ko

Pa Thong Ko

Pa Thong Ko is a very popular Thai deep-fried dough or Thai-style. Thai people like to enjoy this fried treat in the morning or evening with a hot bowl of joke (Thai congee.) or with tea, coffee or soy milk. Pa Thong Ko is also considered a sweet snack when dipped in sweetened condensed milk or a Pandan / Thai tea custard called Sangkaya.


For the pandan custard dipping sauce

  • 30 g pandan leaves

  • 150 ml water

  • 2 yolks

  • 50 g palm sugar

  • ⅛ tsp salt

  • 30 ml sweetened condensed milk

  • 250 ml coconut milk

  • 30 g cornstarch

For the Pa Thong Ko

  • 210 g all purpose flour

  • 50 g cake flour

  • 4 g salt

  • 3 g yeast

  • 2 g baking powder

  • 20 g sugar 

  • 25 g milk powder

  • An egg

  • 115 ml warm water

Vegetable oil (For deep frying)

PREP TIME : Overnight

COOKING TIME :  30 minutes

YIELD : 5people


Pa Thong Ko


For the pandan custard dipping sauce


  1. Cut the pandan leaves into one-inch pieces. Blend pandan leaves with 150 ml of water in a blender until fine. Set a sieve over a cup. Stir the liquid and let the pandan juice run through. Once it starts to slow down squeeze the pandan juice out as much as you can. Discard the fibers. Set aside.

  2. In a mixing bowl, whisk together the yolks, sugar, and salt, until smooth. Now add the coconut milk and pandan juice then mix well. Add the cornstarch and mix well until smooth, make sure there are no lumps.

  3. Set a sieve over a saucepan. Pour over the mixture and stir. Then let the mixture run through.

  4. Place the saucepan over a hot water pot and slowly bring the mixture to a gentle boil, whisking constantly until mixture thickens. Once the mixture thickens up to the consistency of yogurt, take the saucepan off the heat.

  5. Whisking constantly until the custard is cool. Transfer it to a serving bowl and set aside until ready to serve.

For the Pa Thong Ko

  1. In a large mixing bowl put All purpose flour, cake flour, salt, yeast, baking powder, sugar, milk powder, then use a spatula to mix together. Crack the egg into the bowl and use a spatula to stir the ingredients together. Now add warm water and use your hands to knead the dough for 15 minutes. The dough should be sticky, but not stick to the sides of the bowl. Cover the mixing bowl with plastic wrap, and let rest at least 3 hours in the room temp or overnight in refrigerator.

  2. In the morning, take out the dough and let it sit on the counter (wrapped) until the dough is completely back to room temperature and very soft to the touch. This step is critical, and may take longer in the colder months. If you don’t let the dough come back to room temperature, it won’t fry up properly.

  3. Now prepare the oil for frying using your wok. You can also use a large pan with some depth for added safety. The goal is to have a large vessel, so that you can produce authentically long crullers. Use medium low heat to slowly bring the oil up to 205-220°C.

  4. While the oil is heating up, Flour a flat surface very lightly. Take the dough and carefully stretch it out. Take a rolling pin and and roll the dough in the same direction (horizontally) and use a knife to cut the dough into rectangular shapes, 2 inches wide, 6 inches long.

  5. Use a knife to evenly make 12 vertical strips of dough. You can choose to cut the rounded sides before making these strips.

  6. Sprinkle a little more flour on top of the strips and sprinkle a little water in the middle and then layer one strip of dough to another. Repeat until you have 6 pieces. Press in the middle and then gently pull the dough.

  7. Carefully place the dough into the oil and watch as it rises to the top. Let it fry for about 5 seconds once it rises, then use tongs to repeatedly turn it in the oil to fry. The dough should begin to puff up and double in size immediately. Cook for about 1-2 minutes or until it’s golden brown. Drain the Pa Thong Ko on a grille or paper towels. Best served with pandan custard.

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