Thailand's most beloved breakfast: long, twin-twisted Chinese-origin fried dough sticks (patongo or pa thong ko) served with sangkaya - a silky, fragrant Thai coconut pandan custard for dipping. The hollow, airy, slightly salty-savory fried dough contrasts with the cool, sweet, intensely pandan-perfumed custard. Found at early-morning street carts where the dough is fried to order and the custard is made in advance and kept at room temperature or lightly chilled.
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Make the sangkaya first as it needs to chill. the coconut milk with the knotted pandan leaves for 5 minutes to . Remove the pandan. Whisk the eggs with the sugar in a bowl until the sugar dissolves. Slowly pour the warm coconut milk into the eggs while whisking constantly. Pour into a steamer-safe dish.
the custard mixture over gently water for 20 to 25 minutes until just set - it should wobble slightly in the center but not be liquid. Cool completely then refrigerate. Properly sangkaya is smooth as silk with no bubbles.
Make the patongo dough by mixing flour, powder, soda, and salt. Add warm water and mix to a shaggy dough. Knead briefly until smooth. Cover and rest 30 minutes .
Heat oil in a wok or deep pot to 375F (190C). Roll the dough into a log and cut into small portions. Shape each into a rectangle. Place two rectangles on top of each other and press a chopstick down the center lengthwise to seal them together - this is the traditional shape that causes the dough to puff and split open.
Drop the paired dough pieces into the hot oil and for 2 to 3 minutes , turning continuously with chopsticks, until puffed, golden, and hollow. Drain. Serve immediately alongside the cold sangkaya for dipping.
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