Thong yip

Last updated
Thong yip
Thong yib.jpg
A bowl of Thong yip
Type Snack
Course Dessert
Place of origin Thailand
Region or state Southeast Asia
Created by Thai people
Main ingredients Eggs

Thong yip (Thai : ทองหยิบ, pronounced  [tʰɔ̄ːŋ jìp] ), 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. [1] 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. [2] Its origin is the Portuguese sweet called trouxas das caldas. [3]

Thai language language spoken in Thailand

Thai, Central Thai, is the sole official and national language of Thailand and the first language of the Central Thai people and vast majority of Thai Chinese. It is a member of the Tai group of the Kra–Dai language family. Over half of Thai vocabulary is derived from or borrowed from Pali, Sanskrit, Mon and Old Khmer. It is a tonal and analytic language, similar to Chinese and Vietnamese.

Nine auspicious Thai desserts

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.

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.

In Thai, the word thong means "gold" and yip means "to pick". It is believed that when thong yip is used in blessing ceremonies or as a gift to anyone, it will bring wealth and success in work; a person can turn something ordinary into gold once he or she picks it up. Thong yip’s shape resembles that of a flower. The number of folds used for thong yip can be 3, 5, or 8, depending on one’s preference.

See also

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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

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.

Thong ek

Thong ek, 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.

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

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 the younger generations because it is rarely found along local street or market.

Thong muan is a Thai snack, similar to the French pirouline. Thong muan is a crispy wafer that comes in cigar-shaped form. Its origins was influenced by the Portuguese. Due to its name, Thai people present thong muan as a gift, symbolizing wishes for wealth.

Dokchok is one of the ancient Thai desserts consisting of tapioca flour, wheat flour and egg cook by frying. Thai ancestors usually made it for auspicious ceremonies. It is a Thai dessert shaped like a flower in the water. In Thai, dokchok means Pistia flower. It simply made from the plain flavor, accented by sesame, a touch of sugar for sweetness and coconut aroma.

Thong muan sot is a Thai snack. It is also known as Thai fresh rolled wafer. It contains the combination of the sweetness from coconut sugar, the saltiness and the mild scent from coconut milk, the soft texture of coconut meat and a little bit of crispness from roasted black sesame. Originally, it has pale-yellow color. In some recipes, thong muan sot is greenish, as of the added Pandan into the mixture to make it more scented and sweet.

Khanom farang kudi chin A kind of Thai cake

Khanom farang kudi chin is a kind of Thai 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.

Khanom bodin is a traditional Thai Muslim cake, believed to have originated from Portuguese desserts like other Thai desserts such as Thong muan, Thong yip, Thong yod, Foi thong, Luk chup, Khanom mo kaeng or Khanom farang kudi chin.

References

  1. Terry, F. Three tempting Thai delicacies. Bangkok Post Educational Services. Retrieved Oct. 25, 2013 from http://www.bangkokpost.com/education/desserts.htm
  2. กนกพงศ์ชัย แสงอรุณ (2001)อาหาร: ทรัพย์และศิลป์แผ่นดินไทย = Thai Cuisine: Treasure and Art of the Land. Bangkok. แปลนโมทิฟ
  3. "เซเลบร่วมรำลึกประวัติศาสตร์ผ่านขนมไทยตำรับโปรตุเกส". Manager Online (in Thai). 2011-08-21.