België (nl)
Foy tong
A well-known 'festive' dessert from Thailand.Foy = threads, tongue = gold. This dessert is made from egg yolks cooked in a sugar syrup.Ingredients
1440mlWater
850gSugar
Foy Tong stainless steel sieve
20Eggs
2Egg white
optional: pandan extract and orange food coloring
Preparation
- Separate the eggs and strain the yolks through a cloth until you have a liquid mass (optionally add a drop of orange food coloring to enhance the golden effect).
- Add the two teaspoons of egg white and mix well.
- Boil the water with the sugar until the sugar is completely dissolved (optionally replace some of the water with pandan extract for more flavor).
- Lower the heat until it is still 'bubbling' in the center.
- Using a sieve, pour the egg yolks in a circular motion into the warm sugar mixture and cook for 1 to 2 minutes.
- With the help of chopsticks, remove the threads from the sugar syrup and let them drain on a rack.
- Serve with, for example, some vanilla ice cream.
