Patter Fam Sauces

Pa Thong Ko – (Thai Donuts)
Makes about 20 donuts
3  cups all-purpose flour
1  cup water
1  teaspoon baking powder
1⁄4 teaspoon baking soda
½ teaspoon salt
1  teaspoon sugar
1  tablespoon vegetable oil
Vegetable oil for frying 

Mix baking soda, baking powder, salt and sugar. Add water and stir well. Add this mixture to the all-purpose flour, then gently stir for a few seconds. 


Add vegetable oil & mix until well combined. Cover and leave it for 4 hours at room temperature.


Heat oil in a wok or frying pan. Dust work surface with flour. Roll the dough into a sausage shape. Cut into 1" pieces, form a ball then roll out into a thin circle.  Poke a hole in the middle with your finger.


Carefully drop doughnuts 2 at a time into hot oil and fry it until they rise to the surface & are golden.


Top with sugar glaze and sweetened coconut.


Sugar glaze
1 1/2 cups (150 grams) confectioners' sugar, sifted to remove any lumps
3 to 4 tablespoons milk or water
2 teaspoons vanilla extract (optional)


Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.








Written by Joyce Peters — May 07, 2016

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