Thai Sweet Golden Egg Yolk Drops

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A treasured Thai royal dessert, these golden egg yolk drops are delicate sweet flowers poached in a fragrant pandan-coconut syrup. The texture is silky and tender with a melt-in-your-mouth richness that balances pure sweetness with creamy coconut.

Nutrition Facts

Per serving (estimated)

• 295 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 34 gCarbs
• 0 gFiber
• 30 gSugar
• 6 gProtein
• 95 mgSodium
• 140 mgPotassium
• 55 mgCalcium
• 1.6 mgIron
• 0 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the egg yolk mixture

• 10 large egg yolks, at room temperature
• 2 tablespoons granulated sugar
• 1 teaspoon pandan extract
• 3 tablespoons thick coconut milk
• 1/8 teaspoon fine sea salt

For the pandan-coconut syrup

• 1 1/2 cups granulated sugar
• 1 cup water
• 1 cup thick coconut milk
• 4 pandan leaves, washed and knotted
• 1/4 teaspoon salt

Directions

1. In a large mixing bowl, whisk the egg yolks with the sugar, pandan extract, coconut milk, and salt until smooth and slightly pale. Strain through a fine-mesh sieve into a bowl or measuring cup with a spout; this gives a silky texture.
2. Combine the syrup ingredients in a wide, heavy-bottomed pan or wok. Stir over medium heat just until the sugar dissolves, then bring to a gentle simmer (about 220°F / 104°C). Skim any foam from the surface.
3. Hold a small ladle, shallow spoon, or a fine chinois-style strainer about 1 inch above the simmering syrup. Drizzle thin ribbons of the yolk mixture through the holes or off the edge of the spoon to create small flower-like clusters on the syrup surface.
4. Let each drop cook undisturbed for 30 to 45 seconds, until just set but still tender and glossy. Do not stir; simply allow them to poach gently.
5. Using a slotted spoon or fine skimmer, lift each golden drop out and transfer to a shallow serving dish. Repeat with the remaining yolk mixture, working in small batches so the syrup stays at a steady simmer.
6. Once all drops are poached, strain the remaining syrup through a fine sieve to remove the pandan leaves. Pour the warm syrup over the drops.
7. Cover and let rest for 15 minutes so the drops absorb the syrup. Serve warm or at room temperature in small bowls, spooning extra syrup over each portion.

Cook’s Notes

• Use only the freshest egg yolks for the richest color; older yolks can turn greenish when cooked.
• Keep the syrup at a gentle simmer, never a rolling boil, or the drops will toughen and turn rubbery.
• Traditional cooks use a special brass 'buang' ladle to create flower shapes; a small slotted spoon or fine strainer works as a modern substitute.
• Straining the yolk mixture twice ensures an extra-silky, lump-free texture.
• Best enjoyed the day they are made, as the drops firm up and lose their delicate tenderness after several hours.

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