Thong yot
Thong yot is a traditional Thai dessert that is often served at special occasions and ceremonies. The name "Thong yot" translates to "golden drops" in English, which is a fitting description of this sweet and sticky dessert.
History[edit | edit source]
Thong yot has a rich history that dates back to the Ayutthaya Kingdom (1351–1767). It was introduced to Thailand by Maria Guyomar de Pinha, a woman of mixed Japanese-Portuguese-Bengali ancestry who was born in Ayutthaya. She was known for her culinary skills and introduced several Portuguese desserts to the Thai court, including Thong yot.
Preparation[edit | edit source]
The main ingredients of Thong yot are egg yolks, sugar, and flower water. The process of making Thong yot involves boiling sugar and flower water together to create a syrup. Egg yolks are then whisked and added to the syrup. The mixture is stirred continuously until it forms small, round balls or "drops". These drops are then boiled until they become golden and sticky, hence the name "golden drops".
Cultural Significance[edit | edit source]
Thong yot is often served at special occasions such as weddings and ordination ceremonies. It is also a popular dessert during the Songkran festival, which is the traditional Thai New Year. Thong yot is considered a symbol of prosperity and good fortune, making it a fitting dessert for celebrations and auspicious occasions.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
