Thong Yip

1. 1

   Prepare the Egg Yolk Mixture

   Tips:

   • • Use fresh eggs for best results
   • • Remove all white traces for pure golden color
2. 2

   Beat and Mix

   Tips:

   • • Beating aerates the yolks for lighter texture
   • • Fold gently to maintain airiness
3. 3

   Prepare Cooking Syrup

   Tips:

   • • Syrup must be at correct concentration for proper texture
   • • Keep syrup at gentle boil while forming desserts
4. 4

   Form Thong Yip

   Tips:

   • • Work quickly but carefully
   • • Maintain steady syrup temperature
5. 5

   Pinch into Flower Shape

   Tips:

   • • This step requires practice and speed
   • • Wet your fingers slightly to prevent sticking
6. 6

   Prepare Clear Syrup

   Tips:

   • • This lighter syrup prevents oversweetening
   • • Keep warm for soaking
7. 7

   Soak and Set

   Tips:

   • • Brief soaking adds moisture and fragrance
   • • Handle gently to maintain shape
8. 8

   Serve

   Tips:

   • • Best enjoyed at room temperature
   • • The syrupy center is the signature

• •Use a combination of duck and chicken eggs for the perfect golden color and texture - duck eggs provide richness while chicken eggs add the right consistency
• •Strain egg yolks thoroughly to remove all chalaza (white strings) for a smooth, pure golden color
• •Maintain precise syrup temperature - the cooking syrup should be at 70-72°Brix for proper texture
• •Work quickly when pinching the shapes - the dessert sets as it cools and becomes difficult to mold
• •Practice the pinching technique on a few pieces first, as this is the most challenging part
• •The number of folds can be 3, 5, or 8 - traditionally 5 folds are used for the classic flower shape
• •Use ceramic or porcelain cups for shaping, never metal, as they retain heat better
• •Fresh jasmine flowers provide the most authentic fragrance, but high-quality jasmine extract is acceptable
• •This dessert is quite tedious to make - patience and practice are essential
• •The interior should be moist and syrupy when bitten - this is the hallmark of authentic Thong Yip

• •
  foi-thong
• •
  thong-yod
• •
  luk-chup
• •
  khanom-chan
• •
  mango-sticky-rice
• •
  thai-tea

Thong Yip was introduced to Thailand during the Ayutthaya period (14th-18th centuries) by Maria Guyomar de Pinha (known as Thao Thong Kip Ma in Thai), a woman of Portuguese-Bengali-Japanese descent. After the Siamese revolution of 1688, when King Phetracha seized power, Maria was enslaved in the royal kitchens where she adapted Portuguese egg-based sweets to create uniquely Thai desserts. Thong Yip originated from the Portuguese sweet 'trouxas das caldas' (little bundles in syrup) but was transformed with local ingredients like jasmine water and duck eggs, and shaped into auspicious forms. The dessert became part of Thailand's 'Nine Auspicious Desserts' (Khanom Mongkol), traditionally served at important ceremonies and celebrations. The golden color symbolizes wealth and prosperity, while the act of 'picking' or 'pinching' the gold represents the ability to turn ordinary things into wealth - a powerful blessing in Thai culture.

Authentic Thong Yip must have several key characteristics: a rich golden color achieved through duck egg yolks, a moist and syrupy interior that releases fragrant liquid when bitten, the delicate aroma of jasmine-scented syrup, and the distinctive hand-pinched flower or star shape with 5-8 folds. The cooking process in jasmine-scented sugar syrup at precise temperatures (70-72°Brix for cooking, 36-38°Brix for soaking) is crucial - steamed versions or those baked in ovens are modern adaptations that lack the traditional texture and syrupy center. True Thong Yip is served in small porcelain cups at room temperature, never refrigerated, and should be consumed within a few days of making. The dessert's difficulty level is high, requiring practice to master the quick pinching technique before the dessert sets. In Thailand, Thong Yip is typically purchased from specialized dessert makers who have perfected the technique over generations, as home preparation is considered quite challenging.