Cantonese-style Fried Dough Sticks

Ingredients

In Cantonese cuisine, the Fried Dough Sticks are typically sweeter in flavor compared to the Thai version. Additionally, the Cantonese version is often served with congee or soy milk, while the Thai version is commonly enjoyed with a dipping sauce. The cooking technique and appearance of the dish remain similar, with long, deep-fried sticks that are crispy on the outside and soft on the inside. We alse have the original recipe for Pa thong ko, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 7g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar.
2. 2.
   Gradually add the warm water and milk to the dry ingredients, mixing until a soft dough forms.
3. 3.
   Knead the dough for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Cover the dough with a damp cloth and let it rest for 30 minutes.
5. 5.
   After the resting period, divide the dough into two equal portions.
6. 6.
   Roll each portion into a long rectangle, about 1/2 inch thick.
7. 7.
   Cut the rectangles into strips, approximately 1 inch wide and 8 inches long.
8. 8.
   Heat vegetable oil in a deep pan or wok to 180°C (350°F).
9. 9.
   Carefully place the dough strips into the hot oil, frying them in batches until they turn golden brown and crispy, about 3-4 minutes per batch.
10. 10.
    Remove the Fried Dough Sticks from the oil and drain them on a paper towel-lined plate.
11. 11.
    Serve the Cantonese-style Fried Dough Sticks warm with congee or soy milk.

Treat your ingredients with care...

• Flour — Use all-purpose flour for the best results. Avoid using self-rising flour as it already contains baking powder.
• Vegetable oil — Choose a neutral-flavored oil with a high smoke point, such as canola or peanut oil, for frying the dough sticks.

Tips & Tricks

• For extra crispiness, you can double-fry the dough sticks. After the initial frying, let them cool for a few minutes, then fry them again until they become even crispier.
• If you prefer a less sweet version, reduce the amount of sugar in the dough.
• Serve the Fried Dough Sticks immediately after frying for the best texture.

Serving advice

Enjoy the Cantonese-style Fried Dough Sticks while they are still warm and crispy. Dip them into a bowl of congee or soy milk for a traditional Cantonese breakfast experience.

Presentation advice

Arrange the Fried Dough Sticks on a plate in a neat stack or side by side. You can sprinkle some powdered sugar on top for an extra touch of sweetness.