20 duck eggs
Mix the sugar and jasmine essence water together in a pot, heat to dissolve become syrup on medium heat. Remove 2 cups of the syrup and leave it cool (to be used for soaking the Thong Yot). Return remaining the syrup to heat. When it begins to thicken, remove from heat. Break the eggs, separate yolks from whites, carefully remove all membrane from yolks then beat until a lot of froth has formed. Take one cup of the beat yolks egg and mix with 1/3 cup of rice flour in a mixing bowl and beat until share in. Return the thick syrup to heat and wait until the syrup is really boiling (strong boiling). Grasp some batter with your thumb, index and middle fingers, lift with sweeping motion across rim of blow then release smartly into the boiling syrup, continuing until a pot is filled with Thong Yot. When the Thong Yot is done, remove from the boiling syrup with ladle and transfer to the cool syrup. Soaking the Thong Yot until cool then remove from syrup and serve.