Thong Yib (Yolk Rosettes)
Break yolks and discard yolk sacks. Put into a medium size mixing bowl. Beat yolks with an electric mixer until light and fluffy.. Blend sugar and water in a one-quart measure, covered, microwave at High (600-700 Watts) for 5 minutes. Sieve syrup through muslin cloth into a 9″ square shallow container. Drop 4 drops of 1 tablespoon fluffy yolk into’ syrup. They shall spread out to form circle sheets. Microwave, uncovered, at High (600-700 Watts) for 1 minute. Turn yolk sheets up-side down. Cook at Medium (600 Watts) for 4 minute Remove the sheets and put into light syrup. Hold a sheet while hot and shape it like a rosette. Fit into a 1½” diameter cups. Leave to cool before transfer to serving dish. This recipe can make 20-25 rosettes. Yolk rosettes are believed to have an influence from portugal when their people first came to Thailand 400 years ago.