Pa Tong Ko

1. 1

   Mix dry ingredients

   In a large mixing bowl, combine flour, instant yeast, baking ammonia, alum powder, sugar, and salt. Stir the dry ingredients together thoroughly before adding any liquid.

   NaNh NaNm

   Tips:

   • • Ensure all dry ingredients are well distributed before adding water
   • • Sift flour for best results
2. 2

   Form the dough

   Add the lukewarm water to the dry ingredients. Mix well with your hands or a wooden spoon until a sticky, wet dough forms. The dough should be quite wet and sticky - do not add more flour even if tempted. Knead for about 8 minutes until the dough becomes smooth and elastic.

   NaNh NaNm

   Tips:

   • • The moisture in the dough is crucial for creating steam inside the crullers when frying
   • • Don't be tempted to add more flour - the dough should remain wet
   • • Knead until dough no longer sticks to your hands
3. 3

   First rise

   Coat the dough lightly with 1 tablespoon of vegetable oil. Place in a greased bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 2 hours or until doubled in size.

   NaNh NaNm

   Tips:

   • • A warm place (around 27-30°C/80-86°F) is ideal for rising
   • • The dough should double in size
   • • Oil prevents the dough from drying out
4. 4

   Add baking powder and rest

   After the first rise, sprinkle baking powder over the dough and gently fold it in without deflating the air bubbles. Let the dough rest for another 15 minutes.

   NaNh NaNm

   Tips:

   • • Be gentle to preserve the air bubbles created during rising
   • • Baking powder gives extra lift during frying
5. 5

   Shape the dough

   Generously dust your work surface with flour. Turn the risen dough onto the floured surface, being careful not to deflate the air bubbles. Cut the dough in half and shape each half into a long rectangular log. Cut each log into strips about 2cm (¾ inch) wide and 10-12cm (4-5 inches) long. You should have an even number of pieces to pair them up.

   NaNh NaNm

   Tips:

   • • Handle the dough gently to keep it airy
   • • Use a bench scraper or sharp knife for clean cuts
   • • Keep pieces uniform in size for even cooking
6. 6

   Pair and press the pieces

   Take two dough strips and stack them on top of each other. Using a wooden skewer or chopstick dipped in water, press firmly down the center lengthwise to bind the two pieces together. The pressed line should be deep enough to hold them together but not cut through.

   NaNh NaNm

   Tips:

   • • Wet the skewer to prevent sticking
   • • Press firmly to ensure pieces stay together during frying
   • • The groove allows the cruller to expand properly
7. 7

   Heat the oil

   In a wok or deep pot, heat 1.5 liters of oil to 175-180°C (350°F). Test the temperature by dropping a small piece of dough into the oil - it should sizzle immediately and float to the surface.

   NaNh NaNm

   Tips:

   • • Use a thermometer for accuracy
   • • Maintain consistent temperature throughout frying
   • • Don't let oil get too hot or crullers will brown before cooking through
8. 8

   Fry the crullers

   Gently stretch each paired dough stick to about 20-25cm (8-10 inches) long. Carefully lower into the hot oil. Immediately and continuously turn the crullers with chopsticks or tongs for the first 30 seconds to ensure even puffing and expansion. Continue frying for 3-4 minutes total, turning occasionally, until golden brown and crispy on all sides.

   NaNh NaNm

   Tips:

   • • Don't overcrowd the pot - fry 2-3 pieces at a time
   • • The constant turning in the first 30 seconds is crucial for even expansion
   • • They should puff up significantly and turn golden brown
   • • Adjust heat as needed to maintain oil temperature
9. 9

   Drain and serve

   Remove the fried crullers from oil using a slotted spoon or spider strainer. Place on a paper towel-lined plate to drain excess oil. Serve immediately while still warm.

   NaNh NaNm

   Tips:

   • • Best eaten fresh and warm
   • • They lose their crispness after a few hours
   • • Don't make more than you can eat in one sitting

• •The combination of baking ammonia and alum powder is essential for authentic texture - don't skip these ingredients
• •Baking ammonia may have a strong odor when raw, but it completely dissipates during cooking leaving no taste or smell
• •Keep the dough wet - moisture creates steam that makes the crullers airy inside
• •After the dough has risen, handle it gently to preserve air bubbles
• •The constant turning during the first 30 seconds of frying is crucial for even expansion
• •Maintain oil temperature at 175-180°C (350°F) throughout frying
• •Pa Tong Ko is best eaten fresh - once cooled, it loses much of its appeal
• •If baking ammonia creates too strong an aroma, your product may be double-strength - use half the amount and add 1 tsp baking powder

• •
  Sweetened condensed milk (traditional dipping sauce)
• •
  Pandan custard (sangkhaya) for dipping
• •
  Thai rice congee (jok) - often served together as a complete breakfast
• •
  Hot Thai coffee or tea
• •
  Soy milk (nam tao hoo)
• •
  Thai-style iced coffee

Pa Tong Ko, also known as Patongo, is the Thai adaptation of the Chinese fried dough stick called youtiao (油條). These crullers were first introduced to Thailand by Chinese immigrants, primarily from the Teochew and Hokkien communities, in the 1920s. The original Chinese name 'cha-koi' gradually evolved into the Thai pronunciation 'pa tong ko' (ปาท่องโก๋). Over the decades, Pa Tong Ko has become deeply embedded in Thai street food culture and is now considered a quintessential Thai breakfast item. Street vendors across Thailand, especially in Bangkok, prepare these fresh every morning, and the sight and aroma of frying Pa Tong Ko is a common feature of Thai morning markets. While originally eaten plain or with congee as in Chinese tradition, Thais developed their own serving style, popularizing the pairing with sweetened condensed milk and pandan custard.

Authentic Pa Tong Ko requires three specific leavening agents working together: baking ammonia (ammonium carbonate), alum powder, and yeast, with baking powder added at the final stage. This combination creates the signature texture - crispy and golden exterior with an airy, honeycomb-like interior that's neither too dense nor completely hollow. Recipes using only baking powder or baking soda will not achieve this authentic texture. The dough must be kept wet and sticky despite the temptation to add more flour, as this moisture creates the steam necessary for proper expansion during frying. The technique of constantly turning the crullers during the first 30 seconds of frying is crucial for even puffing. Traditional Pa Tong Ko is served fresh and warm, ideally consumed within an hour of frying. The pairing with sweetened condensed milk, while not originally Chinese, has become the authentic Thai way to enjoy Pa Tong Ko and distinguishes the Thai version from its Chinese ancestor.