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Loading...These delicate Thai steamed egg yolk sweets are a traditional treat prized for their rich golden color, floral aroma, and silky-smooth texture. Made with duck egg yolks and palm sugar, they are gently steamed in small cups and served as a refined dessert for special occasions.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings4
Yield4 servings (about 6 cups)
Nutrition Facts
Per serving (estimated)
- 165 kcalCalories
- 7 gFat
- 2.5 gSaturated Fat
- 26 gCarbs
- 0 gFiber
- 24 gSugar
- 4 gProtein
- 35 mgSodium
- 60 mgPotassium
- 40 mgCalcium
- 1.5 mgIron
- 0 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the egg yolk custard
- 6 duck egg yolks
- 1/3 cup grated palm sugar
- 1/4 cup granulated sugar
- 1 tsp jasmine flower water (or pandan extract)
- 1 tbsp coconut cream
- Pinch of fine sea salt
For steaming
- 4-6 small ceramic cups or ramekins
- Banana leaf rounds, optional
- Water, for the steamer
Directions
- In a large mixing bowl, combine the duck egg yolks, palm sugar, granulated sugar, and salt. Whisk vigorously for 8-10 minutes until the mixture thickens, turns pale yellow, and falls in slow ribbons when the whisk is lifted.
- Gently fold in the jasmine flower water and coconut cream just until incorporated; do not overmix or beat in excess air.
- Prepare a steamer by filling it with water and bringing it to a rolling boil. If using, line each ceramic cup with a banana leaf round, then arrange the cups in the steamer basket.
- Pour the custard mixture into each cup, filling about three-quarters full to leave room for slight expansion.
- Steam over medium heat for 12-15 minutes, until the tops are just set and a toothpick inserted in the center comes out clean. Drape a clean kitchen cloth over the steamer lid to absorb condensation and prevent water from dripping onto the surface.
- Carefully lift the cups from the steamer and let cool for 5 minutes before serving warm or at room temperature, garnished with a small pandan leaf or edible flower.
Cook’s Notes
- Duck eggs are essential for the signature deep golden hue and richer flavor; chicken eggs will produce a paler, less traditional result.
- Whisk only until the ribbon stage is reached – overbeating incorporates air and causes unsightly bubbles during steaming.
- Wipe the inside of the steamer lid or wrap it in a cloth so condensation doesn't drip onto the surface and mar the silky tops.
- Best enjoyed the same day, though leftovers keep covered in the refrigerator for up to 2 days; re-steam briefly before serving.
- For a more pronounced floral aroma, increase the jasmine water to 1 1/2 teaspoons or add a few drops of rose water.
