Thong yod (Thai golden egg yolk drops)
Little golden teardrops of egg yolk cooked in fragrant syrup, glossy and rich, a classic Thai celebration sweet.
- Time40 min
- LevelMedium
- Costabout £0.37 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Bring the 250 ml water to the boil, add the tea bag and steep for 5 minutes. Remove the bag, add the sugar and simmer for 10 minutes until slightly syrupy. Turn the heat down so it only just bubbles.
15 min - 2
Push the yolks through a fine sieve into a bowl. Stir in the rice flour and 1 tbsp water to make a thick, smooth, pourable mixture like double cream.
- 3
Take a heaped teaspoon of the yolk mixture and let it drop off the spoon into the syrup, pushing it off with a second spoon so it forms a round drop with a small tail.
- 4
Cook about 6 drops at a time for 2 to 3 minutes, until they are set and floating. Turn them once. Do not let the syrup boil hard.
2 min 30 s - 5
Lift out with a slotted spoon onto a plate and cool for a few minutes. Press them very gently if you like, so they sit upright.
- 6
Serve them in paper cases at room temperature, with a little of the syrup spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
