Traditional Pinched Gold Egg Yolk Dessert

Carefully separate the egg yolks from the whites, ensuring no white remains. Gently whisk the yolks just enough to break them up slightly, then strain them through a fine-mesh sieve into a bowl to ensure a smooth consistency.

In a wide, shallow pot, combine granulated sugar, water, jasmine water, and pandan leaves. Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.

Once the sugar syrup is boiling, reduce the heat to a very gentle simmer (around 90-95°C), ensuring it remains bubbly but not vigorously boiling. Remove the pandan leaves.

Lightly grease your hands with a tiny bit of cooking oil. Take a small portion of the strained egg yolk mixture (about 1-2 teaspoons) and gently 'pinch' it into a small flower-like shape with 5-6 petals.

Carefully slide each shaped egg yolk into the simmering sugar syrup. Do not overcrowd the pot; cook in batches if necessary.

Allow the Thong Yip to poach gently in the syrup for 3-5 minutes, or until they become firm, glossy, and cooked through. They should float and look translucent.

Using a slotted spoon, carefully remove the cooked Thong Yip from the syrup. Place them on a wire rack set over a tray to drain any excess syrup.

Serve the Thong Yip warm or at room temperature. They can be stored in an airtight container in the refrigerator for up to 3 days.