Abstract

The concentration of syrup that uses egg yolk, boiled into the syrup, as the main ingredient requires the right amount of thickness to make Thai desserts. In this article, Foi Thong, Med Kanoon, Thong Yip, and Thong Yod are used and arranged according to the concentrations of syrup with low to high. Starting with Foi Thong which is at 55-57°Brix is round, sticky and glazed. Med Kanoon at 65-66°Brix and is glazed and non-crystalline sugar. Thong Yip is at 70-72°Brix is fluffy, sticky, and juicy with syrup. The last one, Thong Yod is at 72-74°Brix has droplet-shape and is non-flat, fluffy, soft, and juicy with syrup. The clear syrup is used for soaking Thong Yip and Thong Yod as well as to use to dilute the Foi Thong’s sweetness in cases where the usage of condensed syrup occurs. The above clear syrup should have a concentration of 36-38°Brix. In addition, white sugar applies to this clear syrup. Moreover, using syrup that had a concentration of 60 to 70 grams of white sugar to 100 ml of syrup will help enhance osmotic pressure and reduce water activity (aw) which could prevent microbial growth. Most people prefer to use duck egg yolk rather than hen egg yolk for preparing the desserts, due to the greater luster of color, viscosity, and oiliness. However, some prefer both duck egg yolk and hen egg yolk mixed, to add a soft texture, and lessen the fishy smell of duck egg yolk.

Keywords: Foi Thong, Med Kanoon, Thong Yip, Thong Yod