Thong yip

*Thong yip*
	A bowl of thong yip
Type	Snack
Course	Dessert
Place of origin	Ayutthaya Kingdom
Region or state	Southeast Asia
Created by	Maria Guyomar de Pinha
Main ingredients	Eggs
	Cookbook: Thong yip; Media: Thong yip;

Thong yip (Thai: ทองหยิบ, pronounced [tʰɔ̄ːŋ jìp]) or pinched gold egg yolks is one of the nine auspicious traditional Thai desserts. It is usually made for important occasions and ceremonies such as weddings, ordinations, and housewarmings.^[2]

Thong yip was brought to Ayutthaya Kingdom by Maria Guyomar de Pinha who was eventually enslaved in the royal kitchens after Phetracha gained power in the Siamese revolution of 1688.^[3] Thong yip originates from the Portuguese sweet trouxas das caldas.^[4]

Etymology

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 picked 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.

References

^ Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 735. ISBN 978-0-199-31339-6. Guimard's most famous confections are phoi thong (golden fluff, originally Portuguese de ovos), thong yip (pick-up gold), thong yod (gold droplets), and med khanun, which resembles jackfruit seed.
^ Terry, F. Three tempting Thai delicacies . Bangkok Post Educational Services. Retrieved Oct. 25, 2013
^ Nualkhair, Chawadee; Taylor, Lauren Lulu (2023). Real Thai Cooking: Recipes and Stories from a Thai Food Expert. Tuttle Publishing. p. 80. ISBN 978-1-462-92367-0. It is these sweets, created by Christian nuns, that would become the traditional Thai desserts known as tong yip (golden balls), tong yod (golden drops) and foy tong (golden threads). The desserts were brought to Siam courtesy of Maria Guyomar de Pinha, a Bengali-Portuguese-Japanese woman who was eventually enslaved in the kitchens of the usurper king Phetracha following the Siamese Revolution of 1688.
^ "เซเลบร่วมรำลึกประวัติศาสตร์ผ่านขนมไทยตำรับโปรตุเกส". Manager Online (in Thai). 2011-08-21.

[1] Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 735. ISBN 978-0-199-31339-6. Guimard's most famous confections are phoi thong (golden fluff, originally Portuguese de ovos), thong yip (pick-up gold), thong yod (gold droplets), and med khanun, which resembles jackfruit seed.

[2] Terry, F. Three tempting Thai delicacies . Bangkok Post Educational Services. Retrieved Oct. 25, 2013

[3] Nualkhair, Chawadee; Taylor, Lauren Lulu (2023). Real Thai Cooking: Recipes and Stories from a Thai Food Expert. Tuttle Publishing. p. 80. ISBN 978-1-462-92367-0. It is these sweets, created by Christian nuns, that would become the traditional Thai desserts known as tong yip (golden balls), tong yod (golden drops) and foy tong (golden threads). The desserts were brought to Siam courtesy of Maria Guyomar de Pinha, a Bengali-Portuguese-Japanese woman who was eventually enslaved in the kitchens of the usurper king Phetracha following the Siamese Revolution of 1688.

[4] "เซเลบร่วมรำลึกประวัติศาสตร์ผ่านขนมไทยตำรับโปรตุเกส". Manager Online (in Thai). 2011-08-21.

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Thong yip

Etymology

See also

References

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