Thong ek

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Thong ek
Dara Thong2.jpg
Thong ek krachang or dara thong
Type Snack
Place of origin Thailand
Main ingredients eggs

Thong ek (Thai : ทองเอก, pronounced  [tʰɔ̄ːŋ ʔèːk] ), also known as "Wheat Flour Dumplings with Egg Yolks", is one of the nine auspicious traditional Thai desserts. It is a golden sweet carved as various types of flowers decorated with a piece of gold leaf on top, popularly served in very significant occasions such as career advancement ceremonies. [1]

Contents

Etymology

In Thai, the word Thong means "gold" and the word Ek means "prime". It is believed that when Thong Ek is used in auspicious rituals or as a gift to seniors, it will bring wealth and to superiority in work; to be number one in their field of work. [2]

History

Thong ek is in the same category as other egg-based sweets (i.e. thong yip , thong yot , foi thong , sangkhaya and mo kaeng). It was introduced by Japanese-Portuguese chef Maria Guyomar de Pinha in the reign of Narai during the Ayutthaya Kingdom. Its origin is a Portuguese sweet which has yolk and sugar as main ingredients. [3] Maria Guyomar de Pinha had combined the Portuguese and Thai methods of preparing sweets, demonstrating the delicate process of cooking, starting from raw materials to the meticulous taste, color, smell, appearance and beautiful decoration, which varies according to the dessert itself.

Ingredients

The dessert is made from the mixture of sugar, coconut milk and egg yolk which is pressed into wooden molds. The cooking process will not be finished until a little gold foil is decorated on the top of the sweet. [4]

See also

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Khao niao sangkhaya or Sticky Rice with Custard is a traditional Thai dessert. It is prepared with glutinous rice, egg custard and coconut milk. Khao niew sangkaya is served warm or either at room temperature. Khao Niew Sangkaya is also found in other countries in Southeast Asia such as Indonesia, Malaysia, Singapore and Philippines.

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References

  1. "Thai Desserts : Desserts and Thai Culture". Retrieved from Thaiways.
  2. Sutthitong (January 14, 2015). "Thai Dessert Museum". AEC News.
  3. คูอมรพัฒนะ (2010). เส้นทางขนมไทย. Bangkok,Thailand: สำนักพิมพ์แสงแดด.
  4. แพรศิริ, สุปราณี (2009). รวมสูตรขนมไทย 50 ชนิด. Bangkok, Thailand: สำนักพิมพ์เอ็มไอเอส.