This dessert is strands of sugary cooked egg yolk,flavored with rose water (or vanilla essence in water also works). It's difficult to make. I've tried many times and this is the first time I've managed to get the strands to work.
The strands are streams of egg yolk drizzled through a fine sieve into a large pan of hot sugar syrup. The strands cook immediately and you end up with sweet golden strands of egg. For this to work, you needs lots and lots of egg yolk, the more egg yolks the better, so don't reduce the quantity of eggs. Use the largest flattest pan you can find, the more spread out the strands the nicer they look. The duck eggs yolks in the recipe are larger and more yellow than the chicken, and help you achieve the golden colour.
In Thailand they use a piping bag with a special nozzle with many fine holes especially for this. But I don't have one, what I found works is a large sugar shaker, filled with the egg mixture, you tip it upside down and the egg runs as streams through the holes, which I slowly moved forwards and backwards, left to right over the pan until all the mixture had gone through.
As with many Thai desserts, we flavour them with flower essence, using rose water or jasmin flower essence in water. However you can use vanilla essence in water or similar flavouring of your choice if you prefer.
10 Duck Egg Yolks
5 Chicken Egg Yolks
1 Teaspoon Oil
950 ml Rose Water
900 gms Sugar
1-2 teaspoons flavoring (Jasmin Essence, or Vanilla)
1. Mix all the egg yolks together, add the oil, sieve to remove any lumps. It is important to remove any lumps of thick parts so the yolk runs freely.
2. Mix water and sugar, bring to the boil and simmer. You want a slightly thick sugar syrup.
3. Add the flavouring to the hot syrup, turn off the heat so the syrup isn't boiling.
4. Fill you piping bag (or sugar shaker in my case) and pipe the egg yolk into the hot syrup making strands, forwards and backwards until all the mixture has been used.
5. Remove the strands using a pasta tong or similar. You can also put a fork in, and twist the fork so the strands form around the fork into a ball and serve them like that.