|Place of origin||Thailand|
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.
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.
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.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.
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.
Crème caramel, flan, or caramel custard is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top.
Quindim is a popular Brazilian baked dessert, made chiefly from sugar, egg yolks and ground coconut. It is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color. The mixture can also be made in a large ring mold in which case it is called a "quindão" and served in slices.
Coconut jam is a jam made from a base of coconut milk, eggs and sugar. It is popular in Southeast Asia, mainly in Brunei, Indonesia, Malaysia, the Philippines, Singapore and Thailand.
Papo de anjo or papo-de-anjo, roughly translated as "angel's double chin", is a traditional Portuguese dessert made chiefly from whipped egg yolks, baked and then boiled in sugar syrup. The name is typically pronounced [ˈpapu ˈðɐ̃ʒu] or [ˈpapu ðɨ ˈɐ̃ʒu] in Portugal, [ˈpapu dʒi ˈɐ̃ʒu] or [ˈpapu ˈdʒɐ̃ʒu] in Portugal.
Maria Guyomar de Pina or Thao Thong Kip Ma, also known as Maria Guiomar de Pina, Dona Maria del Pifia or as Marie Guimar and Madame Constance in French, was a Siamese woman of mixed Japanese-Portuguese-Bengali ancestry who lived in Ayutthaya in the 17th century. She became the wife of Greek adventurer Constantine Phaulkon.
Angel hair, called in Portuguese Fios de ovos is a traditional Portuguese sweet food made of eggs, drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes.
Queijadinha is a kind of sweet which originated in Portugal, and is common in Brazil. This candy was essentially improved during the colonial period in the farms of colonial Brazil and it was very influenced by the African slave culture. There are many types of "queijadinhas", but the traditional one is prepared with these main ingredients: grated coconut and cheese, sweetened condensed milk, sugar, butter and egg yolks. Queijadinhas are very common in bakeries and children’s parties.
Crème brûlée, also known as burnt cream, Trinity cream, or crema catalana, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. The custard base is traditionally flavored with vanilla in French cuisine or with cinnamon and lemon in Catalan cuisine, but can have a variety of other flavorings. It is sometimes garnished with fruit.
The nine auspicious Thai desserts are one of Thailand's culinary treasures. They are served on special occasions such as weddings, housewarmings, or ordinations. They confer blessings on the recipient. To deliver all the blessings at one time, the nine desserts are offered together on one tray.
Khanom phing is a round Thai cookie consisting of tapioca flour, coconut milk, and egg yolk.
Thong yip, also known as "pinched gold egg yolks" in English, is one of the nine auspicious traditional Thai desserts. It is usually made for important occasions and ceremonies such as weddings, ordinations, and housewarmings. Thong yip, like many other egg-based sweets, was introduced by Japanese-Portuguese Maria Guyomar de Pinha in the reign of Somdet Phra Narai Maharat during the Ayutthaya Kingdom. Its origin is the Portuguese sweet called trouxas das caldas.
Thong yot, also known as "gold egg-yolks drops", is an ancient Thai dessert and one of the nine auspicious traditional Thai desserts. Thong Yot originated in Aveiro District, Portugal. Thong Yot was adapted from ovos moles de aveiro, a Portuguese dessert, by Maria Guyomar de Pinha, who was appointed as a cook in the palace in the period of King Narai of Ayutthaya. Thong Yot is made from egg yolks, flour and sugar.
Khanom mo kaeng is a traditional Thai dessert. It is similar to an egg custard or a kind of flan. Khanom mo kaeng is made with coconut milk, eggs, palm sugar, white sugar, salt, shallots and a bit of oil. There are different variations of khanom mo kaeng. The kind of starch that is used is usually taros, but sometimes are used hulled mung beans, lotus seeds, sweet potatoes, or other starches.
Pumpkin in coconut cream, also known in Thai as fakthong kaeng buat, is a traditional Thai sweet which has been introduced for decades. This dish is one of the most famous local sweets.
Cha mongkut is a name of one of the traditional Thai desserts. It is similar to kalamae and is made of rice flour and glutinous flour mixed with green bean flour, and is stirred with coconut milk and sugar until it becomes sticky; it is typically sprinkled with chopped roasted peanuts on top or stuffed with melon seeds. Traditionally, they are cut it into bite-size pieces and wrapped with banana leaf. Moreover, the aromatic scents of the dessert are given by fresh flowers such as Kesidang, Ylang-Ylang, Damask rose, and Jasmine with boiled water, which is used to squeeze coconut milk. Cha mongkut is easy to keep and does not need to be stored in a refrigerator.
Khanom babin, also spelled as kanom babin, is a popular Thai dessert that comes from Ayutthaya. It is made from young coconut, rice flour, coconut milk, sugar and egg. Nowadays, Khanom Babin is not well-known among younger generations because it is rarely found in local streets or markets.
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.
Khanom farang kudi chin is a Thai kind of cake that is influenced by Portuguese desserts since Ayutthaya era during reign of King Narai (1633–88). The Ayutthaya Kingdom was a trading place and diplomatic relations with many of the countries that had power at the time such as France, Spain, Holland and Portugal etc.