Thong yot

Strained yolk dropped from a height into syrup so each one sets as a tear with a tail.

Duck, Egg. Not vegetarian — contains duck.

Ingredients

• 12 duck egg yolks
• 2 tablespoons rice flour
• 450 g caster sugar
• 450 ml water
• 1 tablespoon glucose syrup
• 2 tablespoons jasmine water

Method

1. DROPPED FROM A HEIGHT, which is the whole difference from the thong yip on this site. Same strained yolk, same syrup. There the cooked yolk is lifted out and PINCHED into five points; here it falls about 20 cm into the syrup so it pulls into a tear with a tail as it goes.
2. Drop from too low and you get flat discs; from too high and the drop breaks into threads on impact.
3. THE YOLK AND THE SYRUP ARE PREPARED AS ON THE THONG YIP PAGE and are not re-explained here -- strained twice through muslin and never whisked, syrup simmered ten minutes with glucose in it, heat dropped to a bare shiver before any yolk goes near it. This page is about the drop.
4. ONE ADDITION THAT THONG YIP DOES NOT HAVE: a little rice flour beaten into the strained yolk. Thong yip is pinched into shape by hand and does not need it; a falling drop has to hold together on impact and in the air, and plain yolk breaks up.
5. Two tablespoons to twelve yolks. More and the drops go firm and bouncy instead of tender.
6. Pour the yolk in a thin steady stream from a jug or a piping bag, one drop at a time, spaced apart so they do not fuse.
7. 60 to 90 seconds, until set and floating.
8. Lift them into a second, cooler syrup with the jasmine water in it and leave them 10 minutes to take it up. That second soak is what keeps them soft rather than chewy.
9. Drain on a rack. Keep the cooking syrup at a shiver and loosen it with a splash of water every few batches as it reduces.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Thailand · All recipes