Khanom Met Khanoon (Sweet Jackfruit Seeds)

  • 480 ml (2 cups) green mungbean, peeled, steamed and finely ground
  • 250 ml. (~1 cup) coconut milk
  • 900 ml (3 3/4 cups) sugar
  • 720 ml (3 cups) jasmine scented water
  • 8 egg yolks

  1. Mix coconut milk with green mungbean, 180 ml (3/4 cups) of sugar.
  2. Boil on medium heat, stir until thick and appears dry.
  3. Lower the heat. Stir until thick and able to shape. Turn off the heat and allow to cool.
  4. Mould into oval-shaped acorns.
  5. Mix remaining sugar  with the jasmine scented water.
  6. Place over medium heat until dissolved.
  7. Filter and heat again, on low heat, in a brass pan.
  8. Simmer until thick. Remove from the stove.
  9. Put the mungbean balls in the bowl of egg yolk. Coat well.
  10. Put all balls in the pan of syrup.
  11. Boil on low heat until the egg is cooked.
  12. Allow to cool..