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Egg yolks fudge balls cooked in syrup

(Kha-Nom-Thong-Yod)

How to cook Thai dessert Thong Yod recipe.

Thai dessert Eggs yolks fudge balls cooked in syrup recipes
Khanom Thong Yod or sweetened egg-yolk droplets is one of the ancient desserts introduced to Thai people by Marie Guimar de Pihna, a Portuguese lady who taught the Siamese to make desserts using egg yolks in the Ayutthaya period. The name 'Thong Yod' can be said to have come from the exquisite way it is made. This dessert is made from heavily beaten duck egg yolk mixed with wheat or rice flour which is then gently dropped into hot bubbling thick syrup to make a sweet rain drop-like dessert.

Ingredients of Eggs yolks fudge balls cooked in syrup recipe.

Preparation of Eggs yolks fudge balls cooked in syrup recipe.

  1. Mix 1/4 cup water wutg coconut, then squeeze out 1 cup coconut mlik.
  2. Mix coconut milk with sugar, heat to boiling, remove from heat and strain.
  3. Heat sweetened coconut milk, simmering until thick
  4. Remove from heat, stir to cool, add the egg yolks one at a time.
  5. Heat batter a third time. When hot, add the flour slowly a little at a time.
  6. Cook about 5 minutes. When batter no longer sticks to pan, remove.
  7. While still warm, press molds down on batter. Use wooden molds.
  8. Knock to remove from mold. Store in tightly closed jar scented with jasmine flowers.

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