18min 4 ppl
Vegan Pa Thong Ko with Pandan Dip
63 minutes
4 people
Hardover 60 min or 12+ steps
63 min · 9 steps
Hard: over 60 min or 12+ steps
370 kcalper person
Protein 6g
Carbs 42g
Fats 20g
About this dish
Puffed, golden fried dough sticks are served warm alongside a silky coconut and pandan dip, for a vegan take on a classic Thai breakfast treat.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leavesblended with a little water and strained for juice3
Tins & Jars
- Coconut Milkfor the pandan dip200 ml
Dried Goods
- Plain flour250 g
- Baking powder8 g
- Caster sugarfor the dough20 g
- Palm sugarfor the pandan dip60 g
- Cornflourmixed with a little water, for the dip15 g
Spices & Seasonings
- Fine sea salt1 pinch
Oils & Condiments
- Vegetable Oil15 ml for the dough, the rest for deep-frying700 ml
Utensils
- Wok
- Mixing bowl
- Saucepan
- Slotted spoon
- Chopping board
Method
1
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.
Approx. 8 minutes
2
Knead the dough for 5 minutes until smooth, then cover and rest at room temperature for at least 1 hour.
Approx. 7 minutes
3
Warm the coconut milk with the palm sugar and pandan juice in a saucepan for 5 minutes to combine.
Approx. 7 minutes
4
Stir in the cornflour slurry and cook for 3 minutes, stirring constantly, until the dip thickens.
Approx. 5 minutes
5
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.
Approx. 15 minutes
6
Heat the remaining vegetable oil in a wok to 180°C.
Approx. 5 minutes
7
Fry the dough sticks in batches for 4 minutes, turning frequently, until puffed and golden brown all over.
Approx. 10 minutes
8
Lift out with a slotted spoon onto kitchen paper to drain.
Approx. 3 minutes
9
Serve hot with the warm pandan dip for dipping.
Approx. 3 minutes
