Authentic Thai Patongo 🇹🇭

Authentic Thai Patongo 🇹🇭 | Crispy Outside, Soft Inside

Authentic Thai Patongo, also known as Pa Thong Ko, is a popular Thai street food breakfast made from light, airy dough fried until beautifully golden. Each piece is crispy on the outside and soft and fluffy inside. Serve it warm with sweetened condensed milk, pandan custard, Thai tea, coffee, or warm soy milk.

Prep Time: 20 minutes
Resting Time: 2–3 hours
Cook Time: 15 minutes
Total Time: Approximately 3 hours 35 minutes
Servings: 4–6

Ingredients

For the Patongo Dough

  • 300 g all-purpose flour

  • 1 teaspoon instant yeast

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 tablespoon sugar

  • ½ teaspoon salt

  • 180–200 ml lukewarm water

  • 1 tablespoon vegetable oil

  • Vegetable oil for deep-frying

For Serving

  • Sweetened condensed milk

  • Thai pandan custard

  • Chocolate sauce, optional

  • Thai milk tea, coffee, or warm soy milk

Instructions

  1. Combine the dry ingredients.
    Add the all-purpose flour, instant yeast, baking powder, baking soda, sugar, and salt to a large mixing bowl. Mix until evenly combined.

  2. Add the water.
    Gradually pour in 180 ml of lukewarm water while mixing with a spoon or your hand. Add a little more water only when necessary.

  3. Form the dough.
    Mix until a soft and slightly sticky dough forms. The dough should be moist but not runny.

  4. Add the oil.
    Pour the vegetable oil over the dough and gently knead or fold it for approximately 3–5 minutes.

  5. Rest the dough.
    Cover the bowl with plastic wrap or a clean kitchen towel. Leave the dough to rest at room temperature for 2–3 hours, or until it has become soft and slightly puffy.

  6. Prepare the work surface.
    Lightly flour a clean work surface. Transfer the rested dough onto the surface without pressing out too much air.

  7. Shape the dough.
    Gently stretch or roll the dough into a long rectangle approximately 1 cm thick.

  8. Cut into pieces.
    Cut the dough into small rectangular pieces approximately 3 cm wide and 6 cm long. Try to make an even number of pieces.

  9. Join the Patongo pairs.
    Dip a chopstick or your finger into water and draw a small wet line down the centre of one dough rectangle.

  10. Press the pieces together.
    Place another rectangle on top and gently press down the centre with a chopstick. Do not press the outer edges together.

  11. Heat the oil.
    Pour enough vegetable oil into a deep wok or saucepan for deep-frying. Heat it to approximately 175–180°C.

  12. Test the oil.
    Drop a tiny piece of dough into the oil. It should rise to the surface quickly and begin bubbling without turning dark immediately.

  13. Stretch the dough.
    Pick up one joined pair and gently stretch it lengthwise before carefully lowering it into the hot oil.

  14. Fry the Patongo.
    Fry a few pieces at a time. Turn them frequently so they puff and cook evenly.

  15. Cook until golden.
    Continue frying for approximately 2–3 minutes, or until the Patongo is crispy and golden brown on all sides.

  16. Drain the oil.
    Remove the fried Patongo using a slotted spoon and place them on a wire rack or plate lined with kitchen paper.

  17. Serve.
    Serve immediately while hot and crispy with sweetened condensed milk, pandan custard, Thai tea, coffee, or warm soy milk.

Optional Thai Pandan Custard

Ingredients

  • 250 ml coconut milk

  • 100 ml fresh milk

  • 2 egg yolks

  • 50 g sugar

  • 20 g cornflour

  • 1 teaspoon pandan extract or 2 tablespoons pandan juice

  • A small pinch of salt

Instructions

  1. Add the coconut milk, fresh milk, sugar, pandan extract, and salt to a saucepan.

  2. Heat gently over low heat without allowing the mixture to boil.

  3. In a separate bowl, whisk the egg yolks and cornflour until smooth.

  4. Slowly pour some of the warm milk mixture into the egg yolks while whisking.

  5. Pour everything back into the saucepan.

  6. Cook over low heat while stirring continuously until the custard becomes thick and smooth.

  7. Remove from the heat and serve warm or chilled with the freshly fried Patongo.

Kift’s Tips

  • Use lukewarm water, not hot water, so the yeast remains active.

  • The dough should be soft and slightly sticky. Avoid adding too much flour.

  • Resting the dough properly helps create a light and airy centre.

  • Handle the rested dough gently to preserve the air inside.

  • Do not knead the dough again after it has rested.

  • Lightly wetting the centre helps the two pieces stay together during frying.

  • Stretch each piece just before placing it into the oil.

  • Maintain the oil temperature at approximately 175–180°C.

  • Oil that is too cool will make the Patongo greasy.

  • Oil that is too hot will brown the outside before the inside is cooked.

  • Fry only a few pieces at a time so the oil temperature remains stable.

  • Turn the Patongo frequently for even puffing and browning.

  • Patongo is best served immediately while hot and crispy.

Storage Instructions

Thai Patongo tastes best when freshly fried.

Store leftovers in an airtight container at room temperature for up to 1 day.

To reheat, place them in an oven or air fryer at 170°C for 3–5 minutes until warm and crispy again.

Avoid reheating Patongo in the microwave because it may become soft and chewy.

The shaped, uncooked dough can be refrigerated overnight in a covered container. Allow it to return to room temperature for approximately 20–30 minutes before cutting and frying.

Watch the Recipe Video

See how Kift makes this crispy and fluffy Authentic Thai Patongo step by step:

YouTube:https://www.youtube.com/shorts/tJR4_-VWblU

Cook With Kift — Bringing authentic Thai flavours to your kitchen.

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