Faux jackfruit seeds
Thai desserts are often made to appear like something else. This recipe describes how to make faux jackfruit seeds out of yellow mung beans, coconut cream and a sugar syrup. It is a tasty surprise to spring on your friends.
Bangkok (Krung Thep Maha Nakhon), Thailand
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285g yellow mung beans (hulled green beans)
100g white sugar
125ml (1/2 cup) coconut cream
10 egg yolks
For the heavy syrup
600g white sugar
375ml (1 1/2 cups) water
For the light syrup
400g white sugar
500ml (2 cups) water
15 min › Cook:
30 min › Ready in:
Soak the mung beans for three hours or overnight.
Steam the mung beans in cheesecloth until soft. Blend the mung beans with 100g sugar and coconut cream until smooth.
Place the bean mixture in a wok and cook until the mixture becomes thick, somewhat dry and paste-like. The mixture should be like very wet clay and pliable.
Form the paste into oval-shaped balls similar in shape and size to jackfruit seeds.
Make the heavy syrup to cook the balls in. Heat the 600g sugar and 375ml water over very low heat until the syrup is thick.
Then, make the light syrup by bringing the 200g sugar and 500ml water to a boil. Turn off the heat.
Whisk the eggs yolks in a bowl and dip the oval balls into the egg yolks.
Place the egg-coated balls in the heavy syrup and cook until the egg yolk coating is cooked and attached to the bean paste. Place the faux jackfruit seeds in the light syrup as they are done.
When the faux jackfruit seeds are cooled, place in individual serving dishes and serve.
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