Thong yot, golden drops in jasmine syrup
A royal Thai dessert: a mixture of egg yolks and rice flour, formed into drops and placed in a jasmine-scented syrup, then poached until golden and glossy.
This coconut flower cake is a delicious alternative to traditional cakes. It’s ideal for summer parties or outdoor meals, and it adds an exotic touch to your table.
Ingredients and directions
- Prep time30 min
- Cook time45 min
- Resting50 min
- Total2 hr 5 min
- DifficultyMedium
- CostBudget
- Cooking methodsaucepan
- Estimated cost$12.42 $0.62 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
- Gluten-free
- Low lactose
Ingredients
people
- $3.67
- $0.77
- $7.98
Prices from US supermarkets for 2 of 3 ingredients; Belgian prices for the rest.
Directions
- Mix the flour with the 2 cups of water and knead until it forms a soft dough. ≈ 10 min
- Crack the eggs, and only take out the yolks. Whisk them with the flour mixture until it is smooth. Let it rest.
- Pour the jasmine water and sugar into a pan over low heat and stir until dissolved. Strain, then reduce until a thick syrup forms.
- Scoop up the dough using your fingertips or a spoon, and then gently drop it into the simmering syrup. ≈ 3 min
- Once the berries are cooked and golden, remove them from the heat and place them in a skimmer. Let them soak in a small amount of warm syrup for a moment before draining.
The bill
Thong yot, golden drops in jasmine syrup
- 500 g of rice flour$3.67
- 1 kilogram of sugar$0.77
- 20 duck eggs (the yolks)$7.98
Total$12.42
that's $0.62 per person
Estimated price; varies by store.
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