Pa Thong Ko with Sangkaya Custard

Mix the flour, baking powder, sugar, salt, 15 ml of the vegetable oil and 150 ml warm water together in a bowl until a soft, slightly sticky dough forms.

Knead the dough for 5 minutes until smooth, then cover and rest at room temperature for at least 1 hour.

Whisk the eggs, coconut milk and palm sugar together in a heatproof bowl set over a pan of gently simmering water, and cook for 10 minutes, stirring constantly, until thickened into a custard dip.

Divide the rested dough and roll into short sticks about 10cm long, then press two sticks together side by side to make each pa thong ko.

Heat the remaining vegetable oil in a wok to 180°C.

Fry the dough sticks in batches for 4 minutes, turning frequently, until puffed and golden brown all over.

Lift out with a slotted spoon onto kitchen paper to drain.

Serve hot with the warm sangkaya custard for dipping.