Kanom Foi Thong Thai Dessert

Kanom Foi Thong Thai Dessert a portuguese dessert by the appearance of golden streaks Made from the yolk of duck eggs. which are simmered in boiling water and sugar The Portuguese used to eat it with bread. with meat main meals and used to eat with cakes.

 

It originated from Aveiro, a coastal city in the northwest of Portugal. enter Thailand along with Thong Yod and Thong Yod in the Ayutthaya period During the reign of King Narai the Great It has been adapted from the palace by Maria Giyumar de Piña (Thong Kip Ma, 1659 - 1622), half Portuguese-Japanese. The wife of Chao Phraya Wichayen (Constantine Falcon) Thao Thongkip Ma is responsible for the head of the engine room. He was the cook for the French ambassadors who visited Ayutthaya at that time. Therefore, it can be considered as a royal dessert.

 

- 1 liter of jasmine floating water

- 500 grams of white sugar

 

- 8 duck egg yolks

- 8 egg yolks

- jasmine water 500 ml.

- 1 teaspoon jasmine flavor

- 500 grams of white sugar

 

1. The first step is to make clear syrup. By boiling sugar and water to dissolve. Do not stir the syrup during boiling. to prevent crystallization then set aside to cool.

 

2. Then bring the water to a boil. Add sugar and mix the eggs by separating only the yolks of chicken and duck eggs, mix well and filter. Then take the egg dew. (The rest of the egg white remains in the eggshell) and mix it up and try to lift it up. whether the drop is a continuous flow or not.

 

3. Egg yolk separation process Strain the mixed eggs and make foi thong by preparing to make concentrated syrup. by setting the pan add granulated sugar Jasmine Floating Water and the smell of jasmine to boil, then lighten the heat. Put the prepared eggs in a banana leaf cone. Then drop it around the pan about 30-40 times, then use a pointed spoon to lift it up. Washed in clear syrup Then shape it as you like. ready to eat.

 

Tip: If you want foi thong to roll into cubes when collecting the golden foi with a pointed stick Use two lumber ends to tightly roll the strands of gold foil together. It will be lumpy and beautifully arranged. 

 

 

A: Foi Thong is a traditional Thai golden dessert made from egg yolks poured into boiling syrup as fine golden threads.

 

A: Foi Thong originated from Portuguese egg-thread sweets and was introduced to Thailand during the Ayutthaya period, associated with Thao Thong Kip Ma.

 

A: Its golden color symbolizes prosperity, while its long continuous strands represent lasting love, long life, and continuous success.

 

A: This recipe uses both duck egg yolks and chicken egg yolks. Duck yolks give rich color, while chicken yolks help create a softer texture.

 

A: Straining removes membranes and lumps, allowing the yolks to flow smoothly and form continuous fine strands.

 

A: Egg residue refers to the remaining egg white attached inside the eggshell. It helps the yolk mixture flow in a continuous stream when making Foi Thong.

 

A: The syrup should be properly boiling and moderately concentrated, but it should not be stirred while cooking to prevent crystallization.

 

A: The egg mixture must flow continuously through a cone, and it should be poured in steady circular motions around the pan for about 30–40 rounds.

 

A: Light syrup helps separate the strands, reduce excess stickiness, create a glossy finish, and balance the sweetness.

 

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