Thong Yod means "Golden Tear Drop" and it's difficult to make because it's hard to get a perfect teardrop shape, and this is always served in a traditional Thai wedding. Known in Thailand for hundreds of years, and the history of Thong Yod dates back to when Dutch explorers who arrived in ancient Siam and taught local people how to make dessert from egg yolk. When visiting Thailand be sure to try Thong Yod, it's popular among all levels of society and served throughout the country. This dish symbolizes sweetness in love between bride and groom, and the gold color symbolizes good fortune in married life.
15 egg yolks
10 tbsp. Thong Yod flour (wheat and rice flour mixture)
- 10 measuring cups castor sugar
- 6 measuring cups fresh water
- 1 measuring cups castor sugar
- 1 measuring cups fresh water
- Separate the yolks from white eggs.
- Strain though muslin. Squeeze.
- Blend until thick and fluffy for 15 minutes.
- Ladle the mixture in the cup. Add 4 tbsp. of flour.
- Mix well.
- Drop the mixture in boiling syrup.
- Increase heat.
- The drop shape is formed by dropping the thick mixture from the tip of a finger into hot bubbling heavy syrup.
- The drops are then removed into still, cooled lighter syr up after cooking.
- Glossy and delicacy surface.
- Both outer and inner of Thong Yod should be soft.
- Not stench.