Mock Jackfruit Seeds

Ingredients

• mung beans, hulled and steamed 1 1/2 cups
• eggs 10
• coconut cream 1/2 cup
• sugar 1/2 cup
• light syrup 1 1/2 cups
• thick syrup 6 cups

Special utensils

• A brass wok

Preparation

1. Mix the mung beans, sugar and coconut cream and put in a blender, blend well.
2. Pour the mixture into a brass wok. Bring over medium heat, stir until the mixture comes together and dry. Remove from the heat. Shape the bean mixture to form an oval ball similar to a jackfruit seed. Continue shaping until the mixture is used up.
3. Break the eggs, separate the yolks from the whites. Lightly stir the yolks and set aside.
4. Heat the thick syrup to a boil, then turn off the heat. When the syrup is still, dip the balls in step 2 in the egg yolk and drop into the hot syrup. Continue until the pan is full, turn on to the medium heat. When the syrup comes to a boil, sprinkle with 1-2 tablespoons of water. Boil until the egg yolk is done, transfer to soak in the light syrup until cool.