← Nouns Cooking · Thai

Ingredients

• 300 g plain flour
• 2 tsp Baking powder
• ½ tsp Bicarbonate of soda
• 1 tbsp Sugar
• 1 tsp Salt
• 200 ml lukewarm water
• 2 tbsp oil, for the dough
• 1 l oil, for deep-frying
• 4 tbsp sweetened condensed milk, to dip (optional)

Method

1. Mix the flour, baking powder, baking soda, sugar and salt. Add the water and oil and knead for 3–4 minutes into a soft, slightly sticky dough.
2. Cover tightly and leave at room temperature for 4 hours (or overnight in the fridge), until soft and slightly puffy.
3. On an oiled board, pat the dough into a long strip about 8 cm wide and 1 cm thick. Cut it into 2 cm wide fingers.
4. Brush one finger with a little water, lay a second on top and press down along the centre with a chopstick so they stick together.
5. Heat the oil to 190°C (375°F). Stretch each pair a little and fry 2–3 at a time for 1–2 minutes, turning constantly, until puffed and deep golden. Drain on paper.
6. Serve warm with condensed milk or sangkaya (pandan custard) for dipping.

Tips

• Turning the dough constantly in the first 30 seconds is what makes them puff up like balloons.
• Contains wheat; condensed milk for dipping is dairy, so skip it to keep them vegan.

Sources

Written in our own words after cross-checking these recipes:

ImportFood Crafts to Crumbs Hot Thai Kitchen