Thong Yod (Golden Drops in Sugar Syrup)
Why this recipe works
- Classic syrup-poaching method: Dropping the batter directly into gently simmering syrup sets the sweets while giving them their glossy, syrup-soaked finish.
- Fragrant sweetness: Pandan perfumes the syrup, while a little salt helps keep the sweetness from tasting flat.
- Simple ingredient list: Egg yolks and rice flour form a tender batter without needing extra leavening or complicated preparation.
Get the most out of this recipe
Timing notes
- Let the batter stand briefly: The short rest allows the rice flour to hydrate, helping the batter become smoother and easier to drop cleanly into the syrup.
- Serve at room temperature: Thong yod are best once cooled, when the texture has settled and the syrupy coating feels glossy rather than hot and loose.
Ingredient notes
- Use pandan for the most recognisable aroma: Fresh or frozen pandan gives the syrup its classic Thai fragrance; vanilla can work as an alternative, but the flavour will be less traditional.
- Whisk the yolks before adding flour: Smoothing and slightly thickening the yolks first makes it easier to incorporate the rice flour without lumps.
- Do not skip the salt: A small amount of fine sea salt sharpens the syrup and balances the richness of the egg yolk.
Common mistakes
- Avoid a hard boil: Vigorous boiling can break up the drops or leave them rough rather than smooth and swollen.
- Keep the batter glossy and lump-free: Lumps of rice flour can create uneven pieces, so whisk until the batter is smooth before shaping.
- Cook until fully set: The drops should look slightly puffed and set before they are lifted from the syrup, especially as the batter contains egg yolk.
Make-ahead tips
- Store with a little syrup: Keep the sweets in an airtight container with a small spoonful of syrup so they stay moist in the fridge.
- Bring back to room temperature: After chilling, let them stand for 20 to 30 minutes before serving so the texture softens and the syrup tastes more fragrant.
Equipment you'll need
Ingredients
Syrup
Batter
Instructions
- Tie the pandan leaves into a loose knot. Put the water, granulated sugar, pandan leaves and fine sea salt into a saucepan and bring to a gentle simmer over medium heat, stirring just until the sugar dissolves. Reduce to low and keep at a steady simmer while you make the batter.
- Put the egg yolks in a mixing bowl and whisk until smooth and slightly thickened. Add the rice flour and whisk until you have a glossy batter with no lumps. Let the batter stand for 5 minutes so the flour hydrates.
- Bring the syrup back to a gentle simmer and remove the pandan leaves. Using a teaspoon, drop small portions of batter into the syrup, keeping the pan at a steady simmer so the drops puff slightly rather than break up. Poach for 2 to 3 minutes, turning once, until the drops look set and slightly swollen.
- Lift the thong yod out with a slotted spoon and return them to the syrup for a brief soak of 2 minutes to perfume and sweeten them. Remove with the slotted spoon and let them drain well. Repeat with the remaining batter, keeping the syrup at a gentle simmer throughout.
- Leave the thong yod to cool to room temperature before serving. If you like, spoon a little of the syrup over the top just before serving. Serve at room temperature.
Recipe notes
Tips
- Keep the syrup at a gentle simmer; a hard boil can distort the drops and make the surface rough.
- For neat shapes, use two teaspoons: one to scoop the batter and one to help slide it cleanly into the syrup.
- Food safety: this dessert contains egg yolk; serve to vulnerable groups only if you are confident the drops are fully cooked through.
Substitutions
- Replace Pandan leaves with 1 tsp Vanilla extract for a different but still fragrant syrup.
Storage
- Refrigerate up to 3 days
- Store in an airtight container in the fridge, ideally with a small spoonful of syrup to keep them moist. Bring back to room temperature for 20 to 30 minutes before serving.
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Recipe overview
- Servings: 10 servings
- Yield: thong yod
- Total time: 55min (35min active)
- Difficulty: Medium
- Cuisine: Thai
-
Allergens:
Eggs
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