Pa Tong Go (mini deep fried cruller doughnuts) Recipe

Let me introduce you to this recipe.These little fried Chinese style cruller doughnuts can be eaten for breakfast with fresh soy milk or as a snack with Coconut Custard dipping spread (Recipe given below).

Ingredients :

Serves: 5

500 grams (4-5 cups) plain flour, sifted

2 teaspoons sea salt

1/2 teaspoon instant yeast

1 tablespoon caster sugar

1 teaspoon baking powder

1/2 teaspoon baking ammonia

1/8 teaspoon sodium bicarbonate

1 1/2 cup water

1 each egg

2 tablespoons vegetable oil

1 litre vegetable oil for deep frying

Directions :

Mix the dry ingredients. Add the water, egg and 2 tablespoons vegetable oil. Mix until smooth and slightly sticky, you may have to add in a bit more flour. Let the dough rise until double, about two hours.

Punch the dough down and cut off a strip of dough. Pull the dough out into a strip as long as the length of your arm. Repeat with another strip.

Cut the strips into little fingers.

Dab a little bit of water down the middle of the fingers and place the fingers on top of each other, pinching the middle of the pairs of fingers slightly.

Heat the oil up in a wok and fry the doughnuts on one side until puffed and brown, then flip over until the other side is cooked. Drain on paper towels.

Eat with fresh soy milk, rice porridge, or coconut custard.

Coconut Custard Dip Recipe

Cooking instructions :

Step 1: Add 1 egg, 40g of palm sugar and 40g of white sugar to a mixing bowl and beat together. Then add 25 ml of evaporated milk, 175ml of coconut milk, essence and 15g of corn flour and mix thoroughly. If you are using hard palm sugar, don’t worry about breaking that down yet, as it will dissolve once we heat the mixture. You can also add in a drop of green food colouring if you want to give the custard a vivid green colour, however this is optional.

Step 2: Once everything is mixed together and lump free, pour the mixture into a saucepan, and heat on a low heat whilst continually stirring for about 4 to 5 minutes until the mixture takes on a thick custard like consistency, then serve and enjoy Chinese style cruller doughnuts

Parsan Narang

2nd September 2016