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Thong yip
Thong yip ((タイ語:ทองหยิบ), ), also known as "pinched gold egg yolks" in English, is one of the nine auspicious traditional Thai desserts. It is usually made for important occasions and ceremonies such as weddings, ordinations and housewarmings.〔Terry, F. Three tempting Thai delicacies. Bangkok Post Educational Services. Retrieved Oct. 25, 2013 from http://www.bangkokpost.com/education/desserts.htm〕 ''Thong yip'', like many other egg-based sweets, was introduced by Japanese-Portuguese Maria Guyomar de Pinha in the reign of Somdet Phra Narai Maharat during the Ayutthaya Kingdom.〔กนกพงศ์ชัย แสงอรุณ (2001)อาหาร: ทรัพย์และศิลป์แผ่นดินไทย = Thai Cuisine: Treasure and Art of the Land. Bangkok. แปลนโมทิฟ〕 Its origin is the Portuguese sweet called ''trouxas das caldas''.
In Thai, the word ''thong'' means "gold" and ''yip'' means "to pick". It is believed that when ''thong yip'' is used in blessing ceremonies or as a gift to anyone, it will bring wealth and success in work; a person can turn something ordinary into gold once he or she picks it up. ''Thong yip''’s shape resembles that of a flower. The number of folds used for ''thong yip'' can be 3, 5, or 8, depending on one’s preference.
== References ==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Thong yip」の詳細全文を読む
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