
Recipe
Thong Yip - Thai Sweet Egg Yolk Dessert
Golden Delights: A Sweet Thai Egg Yolk Sensation
4.1 out of 5
Indulge in the exquisite flavors of Thong Yip, a traditional Thai dessert that combines the richness of egg yolks with a delicate sweetness. This dessert is a true delight for those with a sweet tooth, and it holds a special place in Thai culinary traditions.
Metadata
Preparation time
30 minutes
Cooking time
15 minutes
Total time
45 minutes
Yields
12 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Nut-free, Dairy-free (if vegetable oil is used for greasing), Low sodium
Allergens
Eggs
Not suitable for
Vegan, Egg-free, Sugar-free, Paleo, Keto
Ingredients
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10 egg yolks 10 egg yolks
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1 cup (200g) sugar 1 cup (200g) sugar
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1/4 cup (60ml) jasmine water 1/4 cup (60ml) jasmine water
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Vegetable oil, for greasing Vegetable oil, for greasing
Nutrition
- Calories (kcal / KJ): 120 kcal / 502 KJ
- Fat (total, saturated): 5g, 1.5g
- Carbohydrates (total, sugars): 17g, 16g
- Protein: 3g
- Fiber: 0g
- Salt: 0.02g
Preparation
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1.In a mixing bowl, whisk together the egg yolks, sugar, and jasmine water until well combined.
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2.Place the mixture in a double boiler over medium heat, stirring continuously until it thickens and becomes sticky. This should take about 15-20 minutes.
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3.Remove the mixture from heat and let it cool slightly.
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4.Grease a Thong Yip mold with vegetable oil.
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5.Fill the mold with the egg yolk mixture, ensuring each cavity is filled to the top.
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6.Steam the mold over high heat for about 10-15 minutes, or until the Thong Yip is set and firm.
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7.Remove the mold from the steamer and let it cool completely before gently removing the Thong Yip from the mold.
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8.Serve the Thong Yip at room temperature and enjoy!
Treat your ingredients with care...
- Egg yolks — Make sure to separate the egg yolks carefully, ensuring no traces of egg whites are mixed in. This will help achieve the desired texture of the Thong Yip.
Tips & Tricks
- For a more vibrant flavor, you can add a few drops of pandan essence to the egg yolk mixture.
- If you don't have a Thong Yip mold, you can use a mini muffin tin as a substitute.
- To prevent the Thong Yip from sticking to the mold, make sure to grease it thoroughly with vegetable oil before filling it with the mixture.
- Thong Yip is best enjoyed within a day or two of preparation to maintain its freshness and texture.
- Serve Thong Yip as a delightful dessert alongside a cup of fragrant Thai tea for a complete Thai culinary experience.
Serving advice
Serve Thong Yip on a decorative platter or individual dessert plates. Garnish with a sprinkle of powdered sugar or edible flowers for an elegant touch.
Presentation advice
Arrange the Thong Yip in a circular pattern, resembling a blooming flower. This will enhance the visual appeal of the dessert and showcase its intricate design.
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