Thai cuisine · Desserts & Sweets

Thong Yip

Egg-yolk custard cooked in sugar syrup and pinched into five-petaled blossoms, traditionally served at weddings.

Ingredients · for 6 servings

• 10 egg yolks
• 1 egg
• 500 g sugar
• 600 ml water
• 2 pandan leaves
• 1 tbsp jasmine water (or water)
• 1 pinch salt

Instructions

1. Whisk the egg yolks with the whole egg and a pinch of salt without creating foam, and pass twice through a fine sieve so the mixture becomes completely smooth.
2. Bring the sugar, water and knotted pandan leaves to a boil and simmer uncovered for 12–15 min. into a clear, faintly thread-forming syrup, then stir in the jasmine water.
3. Reduce the heat so the syrup only bubbles gently at the edge — at a rolling boil the blossoms fall apart.
4. Using a spoon, slide 1 tsp of the yolk mixture into the syrup at a time and let sit for 2–3 min. until the surface is firm and matte yellow.
5. Lift each piece out with a slotted spoon, drain briefly and, while still warm, pinch it with your fingertips into a five-petaled blossom.
6. Let the blossoms cool on a rack and serve in small paper cups with tea.