A street food chef showed how to make the popular snack 'patongo' or 'pa thong ko' which was recently named among the best street dessert foods by travel and food guide TasteAtlas.

First, the vendor pours a batch of dough - typically made of flour, yeast, salt, sugar, baking powder, and crisping agents like baker's ammonia and alum powder - onto a floured surface.

She then sprinkles more flour onto the dough to keep it from sticking, before cutting off a smaller chunk to work with.

Being careful not to deflate the air from the yeast, she makes several indents onto the soft dough using her fingers, and uses them as slicing guides.

Pairs of dough strips are pinched together at the centre and deep fried in hot oil until they are crispy, golden, and puffy. The excess oil is strained off, and the finished patongo is served to customers in a paper bag.

The stand where the street food chef works also offers other varieties such as chocolate patongo, sesame seed-studded crullers, or savoury patongo-wrapped sausages.

Though delicious in its plain form, patongo is usually served with condensed milk, custard, or coffee, and is a popular breakfast food. However, health experts have warned against eating too much of it due to its oiliness and high sodium content.

It was recently listed fourth on the TasteAtlas's list of 'best fried dough foods' and fifth on the 'best street food sweets' rankings in February.

TasteAtlas has also named Thai iced tea as the seventh-best non-alcoholic drink in the world last month.