Jackfruit Seed Dessert

Author: Monica Ming

This recipe is adapted from siamsizzles.com

Ingredients:

• 200 grams peeled mung beans (or red beans or lotus seeds)

• 1/2 cup of freshly shredded coconut pulp or unsweetened coconut flakes

• 3 egg yolks

• 2 cups and 100 gram sugar

• 200 ml unsweetened coconut milk

• 2 cups jasmine water

Tools:

• Steamer

• Mixing bowl

Instructions

1. Soak mung beans in water for 2 hours.

2. Strain mung beans and steam or boil mung beans for 15 minutes on medium high heat.

3. Let beans cool for 10 minutes.

4. Using a food processor, blend beans with 100 grams of sugar and 200 ml of coconut milk into a thick paste.

5. Pour bean paste into a non stick wok and stir for 10 - 15 minutes until dough like texture.

6. Let bean paste cool.

7. Roll bean paste into jack fruit seed shape.

8. Pour beaten egg yolks over the jack fruit seed bean paste and let it soak for 5-8 minutes.

9. On medium heat, add 2 cups of jasmine water and 2 cups of sugar. Stir until sugar is dissolved.

10. Let syrup bubble for 5 minutes then add jack fruit seeds into syrup.

11. Cook jack fruit seeds for 5 minutes.

12. Remove from heat. Let cool for 5 minutes.

13. Optional step, gently roll jack fruit seeds with shredded coconut pulp.

14. Gently place jack fruit seeds on plate. Be sure to leave space between each seed so it does not stick together as it cools.

Serve with hot tea or iced beverage.