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Thong yip: recipe illustration
Snacks & baking

Thong yip

A small Thai dessert with a fine, crisp texture, made from egg yolks and sugar cooked into little golden cones. Traditionally offered at festivals and ceremonies, it recalls the delicacy of Portuguese pastry.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

368 kcal per serving

Protein
7 g
Carbohydrates
57.9 g
of which sugars
57.6 g
Fat
12 g
of which saturated fat
3.8 g
Fiber
0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Dissolve the sugar in the water over low heat, then bring to a gentle simmer until you have a light syrup.
  2. Whisk the egg yolks with the salt until they become frothy.
  3. Pour the hot syrup over the yolks in a thin stream, whisking constantly, to get a smooth cream.
  4. Fill a small piping bag made of baking paper with the mixture and pipe small shapes onto a tray or into mini cone moulds.
  5. Cook in a bain-marie or steamer for 15 to 20 minutes, until the cones are firm.
  6. Let cool and gently unmould before serving.

Variations and tips

Flavoured. Scent the syrup with a little orange blossom water or pandan for a floral note.

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Original Ecomely recipe.