This creation is also attributed to Lady Witchayen and believed to have been introduced into the cuisine of King Narai's rule (17th century).




Ingredients:
  • 20 eggs
  • 5 cups jasmine scented water
  • 5 cups sugar
  • 1 cup rice flour
 
Method
  1. Mix the sugar and water, heat to dissolve, strain, return to heat until boiling.
  2. Remove 1 cup of the sugar water to be used for soaking the thong yod.
  3. Return remaining sugar water to heat. When it thickens, remove from the heat.
  4. Break the eggs, separate yolks from whites, carefully remove all membrane from yolk (may be facilitated by forcing the yolk through muslin), then beat until a lot of froth has formed. Take 1 cup of egg and mix with 3/4 cup of flour in a separate bowl and beat vigorously.
  5. Heat syrup to a rolling boil. With thumb, index and middle fingers, grasp some batter, lift with sweeping motion across rim of bowl, then release smartly into the boiling syrup, continuing until pan is filled with thong yod.
  6. When cooked, remove with large spoon and transfer to sugar water.