Thong yip

What to get ready

• Chicken eggs 20
• Sugar 600 g
• Jasmine water 600 ml

Method

1. 1 Separate the egg yolks and strain them through a fine cloth to remove any egg fibers.
2. 2 Beat the egg yolks evenly but without creating foam.
3. 3 Boil the sugar water with jasmine water until it thickens into a syrup, keeping it simmering over low heat.
4. 4 Add the egg yolks one spoonful at a time to the syrup in the pot; the eggs will solidify into round shapes.
5. 5 Remove from the water when slightly dry, use your hands to fold the edges into a five-petal flower shape, and place it in a paper bowl.

With an appliance

• Microwave 45 min

  Replace step 3: cook the sugar and jasmine water in a deep glass bowl at 700 W for 6 minutes, stopping stirring at the 3rd minute and continuing until the syrup thickens; transfer the syrup to a saucepan and repeat step 4 to ensure each egg floret forms the correct shape.