| Thong yip | |
| Country: | Ayutthaya Kingdom |
| Region: | Southeast Asia |
| Creator: | Maria Guyomar de Pinha[1] |
| Course: | Dessert |
| Type: | Snack |
| Main Ingredient: | Eggs |
Thong yip (Thai: ทองหยิบ, in Thai pronounced as /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]
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.
. Goldstein . Darra . Darra Goldstein . The Oxford Companion to Sugar and Sweets . 2015 . . 978-0-199-31339-6 . 735 . 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..