Thai · PANTRYHOP RECIPE
Thong Yip (Thai Egg-Yolk Flowers)
35 minutes · 6 servings · vegetarian
A traditional Thai sweet made from egg yolks; this method keeps the shapes simple for home cooking.
Ingredients
Check you have the quantities below.
- 8 egg yolks
- 2 cups sugar
- 1 cup water
- 1 tsp vanilla or 1 pandan leaf pandan leaf or vanilla
Let’s make it
- Make a syrup by simmering sugar, water, and pandan or vanilla for 5 minutes.
- Beat the egg yolks lightly and pour them in a thin stream into simmering syrup to form strands.
- Scoop the strands into small molds or spoonfuls and simmer briefly until set, about 1 minute per piece.
- Lift out carefully and cool.
Serve tiny portions because this sweet is rich and very sweet.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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