A sweet and irresistible pastry, popular in the night market stalls of Thailand.
- 3 1/4 cups white flour
- 1 tsp salt
- 1 tbsp white sugar
- 1 egg, beaten
- 1 tbsp milk
- 3/4 cup water
- 1/2 cup cooking oil
- 1/4 cup butter, melted
- 2 bananas
- Some sweetened condensed milk to serve
Sift flour into a bowl. Mix in sugar and salt. Form a well in the center and stir in beaten egg and milk. Add water, stir to mix.
Knead until stretchy, takes a few minutes. Roll to a ball and allow to rest for half an hour, cover with a damp cloth.
Roll dough into a log. Divide into 16 even portions and shape into balls. Brush with oil, return to the bowl and cover. Rest for half an hour (or longer if you've got other things to do).
Take one ball, spread a little oil on top with fingertips and flatten with your hands.
Pick up the flattened dough by the edge closest so that your left hand is holding it with the thumb under the dough and the fingers on top and with your right hand hold it with the thumb on top and the side of the index finger underneath. Rotate and stretch the dough in a forward, circular, clockwise motion, slapping the far end on the table. Continue to rotate several times, until it becomes almost see-through. Then lift the dough at one point with two fingers in such a way that it drapes down like a piece of cloth and using a circular motion, spin the dough loosely into a snail-like round. Set aside on a greased surface.
Heat a pan covered lightly in oil over high heat. Flatten the dough snail again into a approximately 10cm round. Fry, on medium heat. Brown it on both sides.
Remove from the pan, slice bananas on top and run condensed milk over the top.