Pa Tong Go With Sangkhaya

Pa Tong Go with Sangkhaya is a Thai dessert that pairs crisp, golden fried dough sticks with a rich, creamy coconut custard. The dish originates from the Chinese youtiao, known in Thailand as *pa tong go*, which was adapted by local vendors and served alongside *sangkhaya*—a sweet custard made from coconut milk, eggs, and sugar, often infused with pandan for fragrance. A great version is distinguished by the texture of the dough: it should be light, airy, and shatteringly crisp on the outside, with a slight chewiness within. The sangkhaya must be silky-smooth, not overly sweet, and fragrant with coconut and pandan. In southern Thailand, particularly in Hat Yai, the dish is a popular street snack. Luke Martin, a food content creator, visited the **Pa Tong Go Stall** in Hat Yai and highlighted the vendor’s expert technique: the dough is fried fresh to order, and the custard is prepared with a pronounced coconut flavor. Regional variations exist—some stalls serve the custard with a salted egg yolk twist or add a drizzle of condensed milk, while others offer a thinner, more liquid sangkhaya for dipping. The combination of warm, oily dough with cool, luscious custard makes this a beloved comfort food throughout the country, with the Hat Yai rendition earning particular acclaim for its balance and craftsmanship.