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Thong yot: photo of the dish
Illustrative photo: Praewdu — CC BY-SA 4.0, Wikimedia Commons
Desserts

Thong yot

Thong yot are small Thai sweets made from egg yolks and sugar cooked in syrup, golden in colour and stringy in texture. They are traditionally offered during festivals and ceremonies.

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Ingredients

Ingredients

Décor

Spices & seasoning

Optional extras

Instructions

  1. Dissolve the sugar in the water over low heat, then bring to the boil until you get a light syrup (about 110°C).
  2. Let the syrup cool a little until lukewarm.
  3. Whisk the egg yolks in a bowl, then slowly pour them in a thin stream into the lukewarm syrup, whisking constantly.
  4. Add the orange blossom water and lemon juice.
  5. Gently reheat the mixture over very low heat, stirring, until it thickens slightly.
  6. Spoon into silicone moulds or small oiled dishes and leave to set for 1 hour.
  7. Eat cold or at room temperature, flavoured with cinnamon.

Variations and tips

Fragrant version. Add a few drops of vanilla essence to the syrup for a gentler taste.

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Original Ecomely recipe.