 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[1] |
| Main ingredients | Eggs |
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]
- ^ 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.