Khanom met khanun

Mung bean paste shaped like a seed, dipped in yolk and set in syrup.

Duck, Egg. Not vegetarian — contains duck.

Ingredients

the paste

• 250 g split mung beans
• 200 ml coconut milk
• 150 g caster sugar
• 0.25 teaspoon salt

the coating

• 8 duck egg yolks
• 400 g caster sugar
• 400 ml water
• 1 tablespoon glucose syrup

Method

1. A BEAN CENTRE INSIDE A YOLK SHELL, which is what separates it from the thong yip and thong yot on this site. Those are yolk all the way through; this is a shaped mung bean paste DIPPED in yolk, so the yolk is a thin skin and the inside is dense and nutty.
2. Steam the beans 25 minutes, blend hot with the coconut milk, and press through a sieve.
3. Back in a dry pan with the sugar and salt, stirred over a low heat 20 to 25 minutes until it pulls away from the pan in one lump and holds a deep channel.
4. A PASTE THAT IS MERELY THICK CANNOT BE SHAPED. It must be stiff enough to roll without sticking to the hands.
5. Cool completely, then roll into small ovals, pointed at one end.
6. LEAVE THEM UNCOVERED FOR AN HOUR to dry on the surface. A tacky paste absorbs the yolk instead of being coated by it, and the shell never forms.
7. Strain the yolks twice through muslin, without whisking.
8. Syrup: sugar, water and glucose boiled then simmered 10 minutes, and dropped to a bare shiver.
9. Spear each oval on a thin skewer, dip it fully in yolk, let it drain for a second, and lower it into the syrup.
10. 1 to 2 minutes, until the shell is set. Lift out onto a rack. Do them a few at a time and keep the syrup at a shiver throughout.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Thailand · All recipes