Kanom Thong Yod Thai Dessert

Kanom Thong Yod Thai Dessert Thong Yod is a type of traditional sweets that Thanpuying Vichayen, formerly Mari Ninya de Guymar, is of Japanese-Portuguese descent, wife of Chao Phraya Vichayen. (Formerly Konstantin Falcol, Greek) Lady Vichyen That position is Thao Thongkip Ma.

 

Which is the position of the royal cook by which you have brought Traditional knowledge combined with local knowledge by cooking up new food It is known as Thong Yib, Thong Yod, and Foi Thong. It is considered a fine dessert used in various auspicious events, which Thai people still have a secret to use. sweets that start with gold To create auspiciousness according to the name of the dessert.

 

- 15 egg yolks

- Golden Flour 10 tablespoons

- syrup

- 10 cups of granulated sugar

- 6 cups of water

- clear syrup

- 1 cup of granulated sugar

- 1 cup of water

 

1. The first step is to separate the yolks and whites by filtering them with a thin white cloth and ironing them out. Then beat the eggs with an egg beater until fluffy (about 15 minutes).

 

2. Divide the beaten eggs into 1 cup at a time, add 4 tablespoons of flour and mix well.

 

3. The last step is pouring in the simmering syrup. High heat.

 

The correct drop To tilt the cup, use your index and middle fingers to sweep the egg up and use your thumb. Then push down by flicking your wrist slightly to make the egg flick backwards. Thong Yod has a small tail. Drop in about 1/3 of the syrup, adding a little water. The sugar bubbles will collapse, you can see the golden granules. Leave them to boil for about 2 minutes, add a little more water. Then leave it to boil again. Do this 3 times until golden yod is cooked and clear. scoop up and soak in the prepared clear syrup.

 

Good Characteristics of Thong Yod The texture is smooth, shiny, and the inside and outside of Thong Yod are soft as well. not kidney and the important thing must not have a fishy smell.

 

1. Before instillation, observe the syrup. It will be a fine bubble, indicating that the syrup has been dropped, and the eggs will be flat. While instilling the syrup, the bubbles must be bubbling.

 

2. In the flour mixture will put more or less depending on the beaten eggs, less must add less flour. If you put too much, it will cause The flour is very thick, can't be dropped. If the eggs are very fluffy, you will need to add more flour. How much flour is added, notice from the appearance of the eggs and stir. The dough is slightly thick. not flowing in a fast way, it can be used For this part, add thickened flour. which is suitable for people who do not It will be easier to start learning to drop. When it is skilled, it may reduce the portion. By lowering the flour, it will cook faster.

 

3. You have to wait for it to be cooked by setting it in syrup for a while. If it rises too fast, it will cause Thong Yod to become a kidney. which will not be tasty.

 

4. Those who have never done Try putting it in a cup before adding it to the syrup. is to scrape the powder from the mouth of the cup and drop it into the original cup must be observed to see if it is in good shape or not If it is in good shape, drop it into the syrup.

 

5. If using rice flour It is best to bake the dough with a candle to make it smell good, or you can use Thong Yod Flour. Thong Yod Flour is rice flour that has been baked. 

 

 

A: Thong Yot is a traditional Thai golden dessert made from beaten egg yolks mixed with flour and dropped into boiling syrup.

 

A: Thong Yot is influenced by Portuguese sweets and is associated with Thao Thong Kip Ma, an important figure in royal Thai dessert history during the Ayutthaya period.

 

A: Its golden color and the word “Thong,” meaning gold, symbolize prosperity, wealth, good fortune, and continuous success.

 

A: Thong Yot is shaped as small golden droplets, while Thong Yip is folded into a flower-like form after cooking in syrup.

 

A: Thong Yot flour is a flour prepared for making this dessert, often based on rice flour that has been processed or perfumed for better texture and aroma.

 

A: Properly beaten yolks create a lighter texture and help the dessert hold its shape when dropped into syrup.

 

A: The syrup should be actively boiling with fine bubbles so the batter sets quickly into a smooth golden droplet.

 

A: A hard center can result from too much flour, under-beaten yolks, syrup that is not properly boiling, or removing the dessert before it is fully cooked.

 

A: Tilt the bowl, use the fingers to gather the mixture, and gently push it into the syrup with a slight wrist motion to form a small droplet shape.

 

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