It is a golden sweet carved as various types of flowers decorated with a piece of gold leaf on top, popularly served in very significant occasions such as career advancement ceremonies.

It is believed that when thong ek is used in auspicious rituals or given as a gift to seniors, it will bring wealth and superiority in work, helping the recipients to become number one in their field.

It was introduced by Japanese-Portuguese chef Maria Guyomar de Pinha in the reign of Narai during the Ayutthaya Kingdom.

[3] Maria Guyomar de Pinha had combined the Portuguese and Thai methods of preparing sweets, demonstrating the delicate process of cooking, starting from raw materials to the meticulous taste, color, smell, appearance and beautiful decoration, which varies according to the dessert itself.

The dessert is made from the mixture of sugar, coconut milk and egg yolk which is pressed into wooden molds.