Eggs are a versatile ingredient that can be used to make a variety of foods and desserts such as fried rice, omelettes, cake, and so on. It is also an important component of Thai desserts, particularly Thong Yod. Thong Yod (golden egg-yolk drops) is an ancient Thai dessert that resembles a water drop. “Maria Guyomar de Pina” published the dessert during the Ayutthaya period. She adapted a Portuguese dessert recipe to create a new dessert recipe. Thong Yod is a type of auspicious dessert that is used in many blessed ceremonies or given as a gift to respected adults, relatives, and friends on important occasions. Thais believed that the dessert would be blessed with wealth and the ability to spend money indefinitely.
Thong Yod's History
One of the traces left by the Portuguese is the sweetness of Thong Yod, which is still popular today. Thao Thong Kip Ma, also known as Maria Guyomar de Pina, was the wife of Chao Phraya Wichayen (foreigner nobles) who played an important role during King Narai the Great’s reign. Thao Thong Kip Ma invented many ancient desserts and taught Thai people how to make them. There is no clear evidence that “Thao Thong Kip Ma” or “Maria Guyomar de Pina” was born between B.E.2201 and 2209. There was a calculation based on the year of her marriage with Chao Phraya Wichayen in B.E. 2225, when Marie was only 16 years old.
According to the ancient document, her father’s name was “Fanik.” He was half Japanese and half Bengali, and her mother’s name was “Ursula Ya Mada.” She was of Japanese and Portuguese descent, and they immigrated to the Ayutthaya kingdom. Tao Thong Kip Ma had served in the Bureau of the Royal Household as “royal property sentinel head” for one lifetime, with the main duty of looking after the royal silver ware, royal gold ware, royal clothes, and preparing fruits. There were all female employees under her command. She spent all of her time working at the royal palace, where she spent her honesty and swore to her duty. During her service, she taught Thai people how to make sweets such as Thong Yod, Thong Yib, Thong Plu, Thong Prong, Khanom Ping, and others. Those dessert recipes were passed down through each family and are still popular among Thai people today.
Although Marie was of foreign origin, she was born and raised in Thailand until the end of her life, when she left her last legacy, a hybrid Thai cookbook, as a memorial to the two nations’ relationship. The Thai-Portuguese relationship celebrated its 500th anniversary in 2011, with Portugal being the first European nation to trade with Thailand during the reign of King Ramathibodi II. At the time, the king gave the land along the Chao Phraya River, Samphao Lom Subdistrict, Phra Nakhon Si Ayutthaya Province to establish a “Portuguese Village” to reward the passion for fighting in Chiang Kran until victory.
Many nationalities coexisted peacefully in Portuguese villages. When Ayutthaya was defeated, residents of the Portuguese village joined Taksin the Great in establishing a new village on the Chao Phraya River. It is known as the “Kuti Chin Community” and is located next to the Chinese community to the south. Currently, some of them have established a new community near the Portuguese embassy. Khanom Thong Yod is a one-of-a-kind Thai national culture. It’s a dish that’s been served with Thai rice since the beginning of time. It is a demonstration of the delicacy in making Thai desserts from raw materials to methods of making, meticulousness in taste, color, beauty, aroma, external appearance, and decoration, all of which reflect Thai culture from the past to the present.
Ingredients for Thong Yod
– 12 duck eggs
– 1 bowl rice flour
– 8 cups granulated sugar (1 kg, 8 sticks)
– 4 to 8 cups of water
– 4 cups of granulated sugar
– 4 cups of jasmine water
How to cook Thong Yod
1. Separate the eggs, reserving only the yolk. Then, using a wooden beater, beat the eggs until foamy, about 8 minutes. Sift the rice flour 1-2 times and mix with the beaten eggs, adding the flour in small amounts. Gently stir in the red color, which should be the color of a chicken egg.
2. Combine 8 cups granulated sugar and 4 cups water in a saucepan, bring to a boil, and stir until the sugar dissolves. Strain through a thin white cloth. Divide the syrup into three equal parts, two for dripping and one for soaking the drops.
3. Place the mixed eggs in tablets, smear with the middle finger, and shake off the juice with the thumb, or use a salad with a spoon. Allow it to cook until all of the prepared flour has been dropped.
Thong Yod Dropping Techniques
Tilt the cup with your index and middle fingers, then sweep the egg up with your thumb. Push down by flicking the wrist slightly backwards, causing the egg to flick backwards. Thong Yod will have a stub of a tail. Add about a third of the syrup and a little water. The sugar bubbles will burst, revealing the golden granules. Allow them to boil for about 2 minutes before adding a little more water. Then, return it to a boil. Repeat 3 times more until the Thong yod is cooked and clear. Scoop up and pour in the prepared syrup.
Thong Yod Preparation Tips:
1. Examine the syrup before dropping. It will be a fine bubble, indicating that the syrup is ready to use; when the eggs are dropped into the syrup, they will be flat. The bubbles must have been bubbling while dropping the syrup.
2. Depending on the beaten eggs, more or less flour will be added to the flour mixture; less flour must be added. If you put too much, it will result in The flour is so thick that it can not be dropped. If the eggs are very fluffy, add a little more flour. Take note of how much flour is added, as well as the appearance of the eggs, and stir. The dough is slightly thick and does not flow quickly, but it can be used. Pour in the thickened flour for this step. It is appropriate for those who do not have It will be simpler to begin learning to drop. When you’re more experienced, you can reduce the flour to speed up the cooking process.
3. It must be cooked a little longer by soaking it in syrup. If it rises too quickly, Thong Yod will become less soft.
4. Those who have never done anything, Before adding it to the syrup, try putting it in a cup. It is necessary to scrape the powder from the cup and place it in the original cup. Check to see if it’s in good condition. Drop it into the syrup if it’s in good shape.
5. If using rice flour, bake the dough with a fragrant candle to make it smell good, or use Thong Yod Flour. Thong Yod flour is made from baked rice flour.
Thong Yod's Positive Qualities
1. It has a smooth and shiny texture.
2. Thong Yod meat is soft on the inside and outside.
3. No fishy odor
Thong Yod provides energy and nutrients.
Energy and nutrientsThong Yod contains 302 kcal of total energy, 4 g protein, 58 g carbohydrate, and 6 g fat per 100 g.
Khanom Thong Yod, made from eggs, sugar, and Thong Yod flour. There are also nutrients that give the body energy. Furthermore, the protein in eggs aids in the repair of worn-out body parts and contains fat nutrients that keep the body warm. There is enough energy to carry on as usual.