Ingredients
- 5 duck egg yolks
- 5 chicken egg yolks
- 1 tablespoon tapioca starch
- 3 tablespoons rice flour
- 5 cups granulated sugar (for syrup)
- 5 cups water (for syrup)
- 1 tablespoon jasmine extract
- 5 tied pandan leaves (for syrup)
- 3 cups granulated sugar (for infusion water)
- 3 cups water (for infusion water)
- 2 tied pandan leaves (for infusion water)
Equipment
- Large mixing bowl
- Fine sieve or cheesecloth
- Whisk
- Two deep saucepans or pots
- Slotted spoon or Chinese spoon
- Small serving plate or bowl
Instructions
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Combine syrup ingredients In one saucepan, mix 5 cups sugar, 5 cups water, jasmine extract, and 5 tied pandan leaves. Heat over medium flame until it reaches a gentle boil and the sugar fully dissolves. Keep the syrup at a steady simmer.
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Prepare infusion water In a separate pot, dissolve 3 cups sugar in 3 cups water with 2 tied pandan leaves. Warm gently until the sugar melts, then turn off the heat and let it cool slightly.
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Strain and whisk yolks Run all egg yolks through a fine sieve or cheesecloth into a clean bowl. Whisk vigorously for about 10 minutes until frothy and pale yellow.
Add starches Gently fold in tapioca starch and rice flour until the batter is perfectly smooth and free of lumps.
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Return syrup to boil Bring the jasmine syrup back to a steady boil over medium-low heat. Maintain the temperature so the drops cook evenly without bursting.
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Form golden drops Use a Chinese spoon or your fingertip to drop small amounts of batter (around 2 cm in diameter) into the boiling syrup. Make sure you work quickly before the batter thickens.
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Poach each drop Let each drop cook for about 2 minutes until it floats and turns translucent. Stir gently to keep them separated.
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Transfer to infusion water Lift the cooked drops with a slotted spoon and plunge them into the warm infusion water. Soak for 1 minute to wash off excess syrup.
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Drain and serve Remove the drops, let them drain briefly, and arrange on a serving plate or in a clear glass bowl to showcase their golden shine
Tips for Success
- Keep the syrup at a consistent simmer to shape uniform droplets.
- Work swiftly when forming drops to prevent the batter from thickening.
- If batter is too runny, add a little more rice flour; if too thick, whisk in a teaspoon of water.
- Replace pandan leaves with fresh ginger slices for a different aroma.
Serving Suggestions
- Chill the Thong Yod in the refrigerator for at least 30 minutes before serving.
- Serve alongside Foi Thong or Khanom Chan for a traditional Thai dessert platter.
- Display in small clear glass bowls to highlight their translucent golden color.
