Make the jasmine infusion: place a small saucepan with 1 cup of Water and a generous handful of Jasmine Flowers over low heat; bring to just under a boil, remove from heat and steep 10 minutes. Strain and reserve this fragrant liquid as your Jasmine-Scented Water — set aside about 2–3 tablespoons for the syrup and the rest for thinning the yolk batter and a cool bath.
Prepare the syrup: in a wide, shallow saucepan combine 1 cup of Granulated Sugar with 1/2 cup plain water and heat over medium, stirring until the sugar dissolves. Add 1–2 tablespoons of the reserved Jasmine-Scented Water and 1 teaspoon of Lime Juice, then reduce to a gentle simmer until the syrup reaches a light single-thread stage and is fragrant (about 5–7 minutes). Keep the syrup warm on the lowest heat.
Make the yolk batter: gently whisk 6 Large Egg Yolks in a bowl until smooth and slightly frothy. Stir in 1–2 tablespoons of Rice Flour and 1–2 tablespoons of the remaining Jasmine-Scented Water to loosen the mixture into a pipeable, silky batter. Pass the batter through a fine sieve into a small cup to ensure it is lump-free.
Cook the golden drops: using a small spoon or a piping bag with a fine tip, drop tiny portions of the yolk batter into the simmering syrup — they will sink at first and then float as they set. Cook each batch for about 1–2 minutes until the droplets are firm, glossy and hold their shape.
Shock and shape: lift the cooked pieces with a slotted spoon and plunge them briefly into a bowl of cool Jasmine-Scented Water to stop cooking and firm the texture. Drain well on a rack or paper towel and, while still pliable, gently pinch or press each piece into a five-point 'flower' or desired shape to create the traditional thong yip look.
Finish and serve: arrange the golden drops on small paper cups or a serving plate and let them rest until they reach room temperature. Thong Yip can be served slightly chilled or at room temperature; store loosely covered in the refrigerator for up to 2 days.
