Jackfruit Seed Dessert, 'Met Khanoon'

Soak peeled split mungbean in warm water for 3 hours or more. Rinse, then steam over boiling water for 20-30 minutes or until done. We wrapped the mungbean in a cheesecloth and steamed it in a stacked steamer.

Place steamed mungbean, coconut cream, grated coconut, and sugar into a blender or food processor. Blend this into a paste, then add it to a brass wok. Stir this over medium/low heat until it starts to turn dry (this takes 15-20 minutes, and constantly working it in the wok will make your arm tired). Make sure your mixture is dry, as a wet dough will yield poor results.

Remove from the wok and let it cool a bit. Next, shape into small oval balls as shown below. Set aside.

Now make your syrup. Put 2 cups of water and 4 cups of sugar in the brass wok, and bring it to a boil. Reduce heat and let simmer for 15-20 minutes, and turn off heat completely.

In another bowl, gently stir 5 fresh egg yolks until combined into a thick orange liquid. Place half a dozen of your oval balls into the bowl of egg yolks, and coat them. Next place each ball into the syrup. Add as many balls to the syrup as you can make. Now, turn on the heat up to medium/high. Bring to a boil and cook until the egg yolk sets (just two or three minutes after it boils). Remove from heat.

Place on a serving plate and enjoy!