Foi thong cake, Thailand

 

Foi thong cake, Thailand

Ingredients

• 12 duck eggs (or a combination of duck and chicken eggs)
• 8 chicken eggs
• 750 grams (3.75 cups) granulated white sugar
• 750 milliliters (3 cups) water
• 3 to 5 pandan leaves
• 1 teaspoon jasmine flavor extract (optional)

Instructions

Step 1: Prepare the Egg Yolks

1. Separate the Eggs: Carefully separate the egg yolks from the whites. You can use a muslin cloth to strain the yolks, ensuring a smooth consistency.
2. Mix the Yolks: Place the yolks in a bowl and mix them gently with a fork until smooth.

Step 2: Prepare the Sugar Syrup

1. Combine Water and Sugar: In a large deep skillet or wok, combine the water and sugar. Heat over medium-high until the mixture comes to a boil, stirring until the sugar dissolves.
2. Add Pandan Leaves: Once boiling, add the pandan leaves for flavor. Let it boil for about five minutes, then remove the leaves.

Step 3: Create the Threads

1. Lower Heat: Reduce the heat to maintain a gentle simmer.
2. Drizzle Yolks: Using a funnel or a piping bag with a small opening, drizzle the egg yolk mixture into the bubbling sugar syrup. This will create long strands of Foi Thong.
3. Cook the Threads: Allow each strand to cook for about 1-2 minutes before removing them with skewers or chopsticks and placing them on a cooling tray.

Step 4: Repeat

Continue drizzling and cooking until all of the egg yolk mixture is used up.