Thong Yip

Name: Thong Yip
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 8 egg yolks; 200 g sugar; 200 ml jasmine syrup; 1 pinch salt; 1 drop jasmine

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Thong Yip, a gleaming gem of Thai cuisine, is often found gracing tables during festive celebrations and auspicious occasions. This golden flower-shaped dessert is a symbol of prosperity and wealth, traditionally prepared with care and shared among family and friends. Its roots are deeply embedded in Thai culinary traditions, where the art of sweet-making is cherished and passed down through generations.

The taste of Thong Yip is a delicate balance of richness and floral sweetness, with the creamy texture of egg yolks harmonizing with the fragrant notes of jasmine syrup. The subtle hint of salt enhances its depth, making each bite a luxurious experience. This home version captures the essence of traditional preparation, celebrating the generous use of ingredients that define its sumptuous character.

Ingredients

8egg yolks
200 gsugar
200 mljasmine syrup
1 pinchsalt
1 dropjasmine

Method

Begin by separating 8 egg yolks from their whites, ensuring no trace of egg white remains. This helps achieve a smooth texture in the final dish. Allow the egg yolks to come to room temperature, which will help them blend more easily with other ingredients.
In a medium saucepan, combine 200 g sugar, 200 ml jasmine syrup, and a pinch of salt. Place the saucepan over low heat, stirring gently until the sugar completely dissolves. The mixture should become a clear, fragrant syrup without any graininess.
Once the syrup is ready, remove it from the heat and let it cool slightly. This step is crucial to prevent the egg yolks from cooking too quickly when combined with the syrup.
In a large mixing bowl, gently whisk the room temperature egg yolks. Slowly pour the cooled syrup into the yolks, whisking continuously to create a smooth, homogeneous mixture. This gradual incorporation helps prevent the yolks from curdling.
Return the mixture to the saucepan and place it over low heat. Stir constantly with a wooden spoon or spatula, ensuring the mixture thickens evenly. The custard is ready when it coats the back of the spoon and leaves a clear line when you run your finger through it.
Once thickened, remove the custard from the heat and add a drop of jasmine essence. Stir well to incorporate the fragrance evenly throughout the mixture.
Prepare small cups or molds by lightly greasing them with butter. Pour the custard into the molds, filling them to the top. Allow the custard to cool and set at room temperature, which will help develop a firm yet tender texture.
Once set, gently unmold the Thong Yip onto a serving plate. Serve at room temperature, allowing the delicate jasmine aroma to be fully appreciated. This dish is best enjoyed fresh, with its rich, smooth texture and fragrant sweetness.