Thong Yip (Golden Egg Yolk Flowers in Syrup)

Thong yip belongs to the family of Thai golden egg-yolk sweets, prized for their glossy finish, delicate flower shape and rich sweetness. Smooth egg yolk is gently poached in a pandan-scented sugar syrup until just set, then folded while warm so each piece holds its petal-like form. The texture should be soft and tender rather than rubbery, with the syrup keeping the sweets moist and fragrant. Often served in small portions as a refined dessert or festive sweet, thong yip rewards careful heat control and light handling more than complicated ingredients.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Thai traditional sweets
Cooking style Make-ahead friendly
Time commitment Under 1 hour

Why this recipe works

  • Classic syrup-poaching method: Gently cooking the yolks in sugar syrup sets them into glossy, tender pieces without needing flour or starch.
  • Simple ingredient list: Egg yolks, sugar syrup and pandan create a distinctive sweet with very few components.
  • Soft, delicate texture: Sieving the yolks before cooking helps create a smooth mixture that sets evenly and folds neatly into petals.

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Timing notes

  • Shape while warm: The yolk pieces need to be folded soon after poaching, while they are still pliable enough to hold petal shapes.
  • Let the flowers set: A short cooling time helps the shaped sweets firm up so they keep their form when served.
  • Serving from the fridge: If chilled, let the sweets stand briefly at room temperature before serving for a softer texture and fuller aroma.

Ingredient notes

  • Sieve the yolks: Passing the yolks through a sieve removes thicker strands and helps the mixture cook into a smoother finish.
  • Using pandan: Fresh or frozen pandan both work well; the leaves perfume the syrup gently without changing the structure of the sweets.
  • Vanilla changes the character: Vanilla can replace pandan for aroma, but it gives the dessert a different, less traditionally Thai flavour.

Common mistakes

  • Boiling the syrup too hard: A vigorous boil can roughen the surface of the yolks and make the pieces harder to shape cleanly.
  • Whisking in too much air: Over-whisked yolks can trap bubbles, leading to uneven surfaces and a less refined texture.
  • Cooking the yolks too long: Overcooked pieces become firmer and less flexible, making the flower folds more difficult to form.

Authenticity notes

  • Part of Thai golden sweets: Thong yip belongs to the family of Thai egg-yolk sweets known for their golden colour, syrup cooking and careful shaping.
  • Pandan fragrance: Pandan is a common aromatic in Thai desserts, giving the syrup a soft, floral-grassy note.
  • Small-batch technique: Cooking the yolk portions in small batches keeps them separate in the syrup and makes shaping more controlled.

Equipment you'll need

Mixing bowl Saucepan Sieve / strainer Slotted spoon Whisk
Ingredients
Instructions
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  1. Set a sieve over a bowl. Pass the egg yolks through the sieve, then whisk gently just until smooth and fluid, trying not to incorporate air.
  2. In a saucepan, combine the water, granulated sugar, pandan leaves and fine sea salt. Bring to a gentle simmer over medium heat, stirring just until the sugar dissolves, then stop stirring and simmer for 8 to 10 minutes until the syrup looks slightly thickened.
  3. Reduce the heat to low so the syrup barely trembles, and remove the pandan leaves. Using a spoon, carefully drop small spoonfuls of egg yolk into the syrup, spacing them apart so they do not touch.
  4. Poach the yolk portions for 1 to 2 minutes until the surface is set but the centres are still soft. Turn them once very gently, then cook for 30 to 60 seconds more until just set and glossy.
  5. Lift each piece out with a slotted spoon, letting excess syrup drip back into the pan. While still warm, pinch and fold the edges with your fingertips to form flower-like petals, then place on a plate.
  6. Let the shaped pieces cool for 10 minutes so they hold their form. Serve with a little of the warm syrup spooned over, or allow the syrup to cool slightly first for a lighter finish.

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Recipe notes

Tips

  • Keep the syrup at a very gentle simmer when cooking the yolks; a rolling boil will roughen the surface and make shaping harder.
  • Whisk the egg yolks only until smooth, as too much air can create bubbles and uneven texture in the finished sweets.
  • Food safety: this recipe uses egg yolks cooked until just set; if serving to pregnant people, young children, older adults, or anyone immunocompromised, cook the yolk portions a little longer so they are fully set throughout.

Substitutions

  • Replace pandan leaves with 1 tsp vanilla extract for a different aroma (add it after the syrup has simmered, off the heat, then return to a very gentle simmer).

Storage

  • Refrigerate up to 3 days
  • Store the thong yip in a covered container with enough syrup to keep them moist. Chill for up to 3 days; serve cool or let stand at room temperature for 10 to 15 minutes before serving.

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Recipe overview

  • Servings: 10 pieces
  • Yield: thong yip
  • Total time: 55min (40min active)
  • Difficulty: Advanced
  • Cuisine: Thai
  • Allergens:
    Eggs
One pot Kid friendly
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Equipment you'll need

Mixing bowl Saucepan Sieve / strainer Slotted spoon Whisk
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Fine sea salt

1 cup ≈ 268.8 g
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Granulated sugar

1 cup ≈ 200 g
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Water

1 cup ≈ 240 ml
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