Med kanoon translates to “jackfruit seeds” and is named so because of its appearance. It is made from blended mung beans which are rolled into a bean shape, and then dipped in egg yolks and boiled in a sweet syrup. They are very sweet, and also taste nutty and slightly creamy.
The preparation and cooking process is very straightforward, however it does take quite some time to make, however if you are looking for a tasty sweet dessert, the effort is well worth it!
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Special Cooking Equipment Used
Step 1: Soak 200g of peeled mung beans in water for about 2 hours.
Step 2: Once the mung beans have finished soaking, drain them, then steam them for 15 minutes on a high heat.
Step 3: Once the beans have finished steaming, let them cool for about 10 minutes, then place them in a food processor along with 100g of sugar and 200ml of coconut milk, and blend into a thick paste.
Step 4: Now pour the paste into a non stick wok, and heat on a medium heat whilst continually stirring for about 10 to 15 minutes until it takes on a dough like texture. Once you have achieved the right texture let it cool for a few minutes.
Step 5: Now grab some of the dough and roll it in your hand until it is bean shaped, and repeat until you have used up all of the mung bean dough.
Step 6: Next beat 3 egg yolks, and then pour them over the jackfruit seeds we made, and let them soak in the egg yolk for a few minutes whilst we prepare the syrup.
Step 7: Now add 2 cups of sugar and 2 cups of water to a saucepan, and heat on a medium heat whilst stirring until the sugar has dissolved in the water. Let the syrup bubble for about 5 minutes to thicken it slightly, then remove the jackfruit seeds from the bowl of egg yolk, and place them in the saucepan of syrup. Let them cook in the syrup for 5 minutes, gently turning them occasionally, then remove the seeds from the syrup, and serve and enjoy!
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