Thong Yod

1. 1

   Prepare the Jasmine-Infused Water

   If using fresh jasmine flowers, soak them in water for at least 30 minutes to create floating flower water (nam dok mai chan). Alternatively, use jasmine water essence available at Thai grocery stores.

   Tips:

   • • The jasmine fragrance is essential for authentic Thai desserts
   • • Water should have a delicate floral aroma
2. 2

   Make the First Batch of Sugar Syrup (for cooking)

   In a brass pan or heavy-bottomed pot, combine 2.75 cups sugar and 2 cups jasmine water. Heat over high heat without stirring until sugar dissolves completely. Continue boiling for about 20 minutes until it reaches a thick syrup consistency with small bubbles covering the surface. Keep this syrup hot over medium heat.

   Tips:

   • • Do not stir the syrup while cooking to prevent crystallization
   • • The syrup should reach 220-225°F (104-107°C) if using a thermometer
   • • Bubbles should be small and continuous
3. 3

   Make the Second Batch of Sugar Syrup (for soaking)

   In a separate large bowl or tub, prepare another batch of syrup using 2.75 cups sugar and 2 cups jasmine water. Heat until dissolved and syrupy, then pour into a bowl to cool slightly. This will be used for soaking the finished Thong Yod.

   Tips:

   • • This soaking syrup can be at room temperature or slightly warm
   • • Prepare this while the first syrup is cooking
4. 4

   Prepare the Egg Yolk Mixture

   Separate the duck egg yolks from whites carefully, placing yolks in a bowl. Strain the yolks through a fine white cloth or very fine mesh strainer into a clean bowl to remove the chalaza (white stringy parts) and any thick bits. Using an electric mixer or hand whisk, beat the egg yolks for 5-10 minutes until fluffy, pale, and smooth.

   Tips:

   • • Use only the freshest duck eggs for best color
   • • The yolks should increase in volume and become lighter in color
   • • Do not over-beat as the mixture can become too thin
5. 5

   Add Flour to Egg Yolks

   Add the 3.5 tablespoons of Thong Yod flour (or rice flour) to the beaten egg yolks. Gently fold and mix just until combined. Do not over-mix as the mixture will become sticky and lose its fluffy texture.

   Tips:

   • • Mix gently and briefly
   • • The mixture should be thick enough to hold its shape when dropped
   • • Work quickly after adding flour
6. 6

   Form and Cook the Thong Yod

   Ensure the first batch of syrup is boiling with small bubbles covering the surface. Using the traditional finger method: dip your forefinger into the egg mixture, use your middle finger to help shape it, and use your thumb to push the mixture off your finger into the boiling syrup, creating a teardrop shape with a small tail. Alternatively, use a small spoon to drop rounded portions. Drop 8-10 pieces at a time, being careful not to overcrowd. The Thong Yod will sink initially, then float to the surface when cooked (about 1-2 minutes).

   Tips:

   • • Practice the dropping technique with a few pieces first
   • • Keep the syrup at a steady boil
   • • Each piece should be small, about 1 inch in diameter
   • • The pieces should be translucent golden when done
7. 7

   Transfer to Soaking Syrup

   Use a perforated ladle or slotted spoon to scoop the cooked Thong Yod from the hot syrup. Immediately transfer them to the prepared bowl of soaking syrup. Let them soak for at least 1 hour to absorb the jasmine flavor and sweetness fully.

   Tips:

   • • Handle gently to maintain the teardrop shape
   • • Ensure all pieces are submerged in the soaking syrup
   • • Can soak overnight for deeper flavor
8. 8

   Serve

   Remove Thong Yod from the syrup using a perforated ladle and arrange on a decorative serving plate. Can be served at room temperature or slightly chilled. Each piece should have a glossy, translucent golden appearance.

   Tips:

   • • Drain excess syrup before serving
   • • Thong Yod can be stored in syrup in refrigerator for up to 1 week
   • • Bring to room temperature before serving for best flavor

• •Duck eggs are essential for authentic Thong Yod - they provide richer color and better texture than chicken eggs
• •The key to perfect shape is the consistency of the egg mixture and the temperature of the syrup
• •A brass pan (traditional) helps maintain even heat distribution for the syrup
• •If the syrup becomes too thick during cooking, add a little water to thin it
• •The mixture should be used immediately after adding flour - do not let it sit
• •Practice the dropping technique before committing to the full batch
• •Thong Yod should be translucent with a slight jiggle when done, not opaque or hard
• •Store in syrup to prevent drying out
• •Jasmine fragrance is authentic and traditional - don't skip the floating flower water

• •
  foi-thong
• •
  thong-yip
• •
  khanom-chan
• •
  sangkhaya
• •
  thai-tea
• •
  hot-jasmine-tea

Thong Yod is one of Thailand's most significant desserts, with a rich history dating back to the Ayutthaya period (1351-1767). It was introduced to Thailand by Maria Guyomar de Pinha (known in Thai as Thao Thong Kip Ma), a Portuguese-Japanese-Bengali woman who served as a dessert chef in the royal court of King Narai the Great. She adapted the Portuguese dessert 'ovos moles de Aveiro' from Aveiro District, Portugal, to create what became Thong Yod and related Thai egg-based desserts. The use of egg yolks in Thai desserts was revolutionary at the time, as these techniques were previously unknown in Thai cuisine. Thong Yod, along with Thong Yip and Foi Thong, became part of the 'Nine Auspicious Desserts' (Khanom Mongkhon Kao Yang) traditionally served at important ceremonies such as weddings, ordinations, and housewarming celebrations. The name 'Thong Yod' literally means 'gold drops,' with 'thong' meaning gold and 'yod' meaning to drop or drip, symbolizing continuous wealth and prosperity flowing into one's life.

Authentic Thong Yod requires several key elements: (1) Duck eggs must be used rather than chicken eggs for the proper rich golden color and texture; (2) Floating flower water (jasmine-infused water) is essential for the characteristic fragrance; (3) The traditional method uses fingers to shape each piece, creating the iconic teardrop with a small tail; (4) The texture should be translucent and soft with a slight bounce, not opaque or hard; (5) Thong Yod flour (a special refined rice flour) is traditional, though regular rice flour can substitute; (6) The dessert must be cooked in thick, bubbling syrup at the right temperature; (7) A brass pan is traditionally used for heating the syrup. The auspicious symbolism is integral to its authenticity - Thong Yod represents continuous wealth flowing into one's life, making it inappropriate to skip at significant life ceremonies where the Nine Auspicious Desserts are served. Modern shortcuts that compromise authenticity include using chicken eggs, skipping the jasmine water, or using molds instead of hand-forming each piece.