Kanom Thong Yib Thai Dessert

Kanom Thong Yib Thai Dessert It is a Portuguese dessert published in Thailand during the Ayutthaya period by Thao Thongkip Ma. until it is widespread until now Wang's dessert made from egg yolks, beaten until fluffy. before being dropped into boiling syrup to cook When it is cooked, it is then put into a pinwheel cup. Nowadays, it is often used as a dessert in various auspicious events such as weddings, housewarming parties, etc.

 

- Yolk of 4 duck eggs

- 1+1/2 cups of granulated sugar

- 3 cups of water

 

1. The first step is to add water. and sugar into a brass pan Then bring it to a low heat by stirring until it melts. Turn off the heat and let it cool until it cools down, then filter it with a thin white cloth.

 

2. Next step, pour the syrup into the brass pan. Use medium heat enough to heat the syrup. but not to boil.

 

3. The last step, beat the egg yolk mixture until fluffy. Ladle drops into the syrup. When cooked on both sides scoop up. Set aside to cool and then flirt nicely. then put in a cup ready to eat.

 

 

A: Thong Yip is a traditional Thai golden dessert made from beaten egg yolks cooked in syrup and shaped into a flower-like form.

 

A: Thong Yip is influenced by Portuguese desserts and became popular in Thailand during the Ayutthaya period through royal dessert traditions associated with Thao Thong Kip Ma.

 

A: Its name includes “Thong,” meaning gold, which symbolizes wealth and prosperity, while “Yip” suggests grasping success and fortune.

 

A: Thong Yip is shaped into folded flower-like pieces, while Thong Yot is dropped into syrup as small golden droplets.

 

A: Duck egg yolks provide a deeper golden color, firmer texture, and richer flavor suitable for traditional Thai golden desserts.

 

A: The syrup should be hot and moderately thick, but not violently boiling, so the egg yolk mixture cooks evenly and keeps its shape.

 

A: Let the cooked pieces cool slightly but shape them while still warm, then gently pinch the edges into flower-like folds and place them in small cups.

 

A: Straining removes impurities and undissolved sugar, resulting in a clearer syrup and a smoother golden surface.

 

A: It is suitable for weddings, housewarming ceremonies, merit-making events, formal receptions, and auspicious Thai dessert sets.

 

A: It is best eaten fresh, but it can be stored in a sealed container in the refrigerator and brought closer to room temperature before serving.