Crispy Bangkok Pa Tong Go

In a large bowl, whisk together all-purpose flour, rice flour, baking powder, baking soda, alum powder if using, salt, and sugar.

Add warm water, vegetable oil, and white vinegar to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly oiled surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky. The dough should spring back when poked.

Coat the dough ball lightly with oil, place in a covered bowl, and rest at room temperature for at least 1 hour. This resting time is essential for the right texture.

Roll the rested dough out on an oiled surface into a rectangle about 1/4 inch thick. Cut into strips about 1 inch wide and 4 inches long.

Stack two strips on top of each other and press a chopstick firmly down the center lengthwise to seal them together. Gently stretch each pair to about 6 inches.

Heat oil to 350F (175C) in a deep pot or wok, at least 3 inches deep. Carefully lower the pairs into the oil, turning them constantly with chopsticks for even browning.

Fry for 3-4 minutes until puffed, golden, and crispy all over. Drain on a wire rack and serve hot with sweetened condensed milk, pandan custard, and warm soy milk.