Foy tong

Name: Foy tong
Ingredients: 1440 ml Water; 850 g Sugar; Foy Tong stainless steel sieve; 20 Eggs; 2 Egg white; optional: pandan extract and orange food coloring

A well-known 'festive' dessert from Thailand.Foy = threads, tongue = gold. This dessert is made from egg yolks cooked in a sugar syrup.

Ingredients

1440mlWater

850gSugar

Foy Tong stainless steel sieve

20Eggs

2Egg white

optional: pandan extract and orange food coloring

Preparation

Separate the eggs and strain the yolks through a cloth until you have a liquid mass (optionally add a drop of orange food coloring to enhance the golden effect).
Add the two teaspoons of egg white and mix well.
Boil the water with the sugar until the sugar is completely dissolved (optionally replace some of the water with pandan extract for more flavor).
Lower the heat until it is still 'bubbling' in the center.
Using a sieve, pour the egg yolks in a circular motion into the warm sugar mixture and cook for 1 to 2 minutes.
With the help of chopsticks, remove the threads from the sugar syrup and let them drain on a rack.
Serve with, for example, some vanilla ice cream.