Monday, July 25, 2011

Med-Ka-noon: sweet mung bean coated with sweet egg

               I don’t know what happened to me this week.  I’ve been obsessed about cooking (I mean more than normal).  I want to cook or make something that is complicated, so I go through a lot of Thai difficult desserts and food recipes that I’ve never made and this recipe is one of my experiments that I made this week.
                Actually I talked about this dessert in a couple blogs before (in Thai tea cream buree and 9 good luck Thai desserts).  This is just a one of a kind dessert that you never have had it anywhere else before. It tastes really sweet and has a bean with coconut milk inside it.  I made this dessert to offer to the monks at the Thai temple.  This recipe is a little bit more complicated but if you want to know what real Thai desserts are then try it and you might like it or not you will see.
½ cup split mung bean
1 cup Coconut milk
 6 tbsp. sugar
4 eggs
For Syrup to cook
3 cup sugar
3 cup water
2 tsp. jasmine flavor
Cooking instructions
1.       Wash split mung bean then let it sit in the water at least 3 hours

2.       Steam mung bean in a steamer about 15 minutes then pour into a blender with coconut milk and blend it about 30 seconds or until it is mashed.

3.       Pour mung bean mixture into a non-stick pot turn to medium heat while stirring it often until it gets thick about 10 minutes add sugar, then keep stirring more until the mixture from into a ball and you put the finger don’t have the mixture stick on it.  Turn the heat off and let it cool.

4.       Wash whole eggs really good then separate egg york and egg white and reserve egg shell
5.       In the pot add 3 cups of sugar and egg shells, use hand mashed egg shells into sugar then add water turn on the heat and let it boil about 20-25 minutes.  Then pour over a sheet cloth in order to take all of the shells out.  Clean the pot and add syrup back into the pot reheat at medium heat.  Reserve 1 /2 cup syrup into bowl.    

6.       Brake the egg yolk until mixed well

7.       Take the bean mixture about 1 tbsp. and make into an oval shape. (All mixture is made into about 50-60 pieces)

8.       When the syrup boils again turn the heat off then dip the bean ball into the egg yolk and drop into syrup. (make about 8-10 balls per batch)

9.       Let it cook about 3-4 minutes.  Take them off and put it into the syrup that deserves in the bowl. keep doing it until the bean mixture is gone.

10.   Serve at room temperature or cold.
Just like I told you before this dessert is complicated!!!

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