Thai cuisine · Desserts & Sweets

Med Khanun

Golden drops of mung bean paste and egg yolk, cooked gently in fragrant sugar syrup – a classic of the royal court cuisine.

Ingredients · for 6 servings

• 200 g mung dal (split, hulled mung beans)
• 200 ml coconut milk
• 120 g sugar
• 1 pinch salt
• 10 egg yolks
• 400 g sugar for the syrup
• 500 ml water
• 2 pandan leaves

Instructions

1. Wash the mung beans and soak for at least 3 hrs., drain and steam soft for 20 min. until they fall apart between your fingers.
2. Puree the beans smooth with the coconut milk, 120 g sugar and salt, and simmer in a wide pan over medium heat for 15–18 min., stirring, until the mixture falls from the ladle as a firm lump.
3. Once cooled, roll the mixture into about 30 oval drops of 10 g each and let them air-dry uncovered for 20 min. so they don't soak up too much syrup later.
4. Bring 400 g sugar to a boil with the water and knotted pandan leaves and boil uncovered for 10 min. into a thin syrup, then reduce to the lowest heat – the syrup must no longer bubble.
5. Pass the egg yolks through a fine sieve, coat each drop fully in it and slide immediately into the hot syrup; let each batch poach for 2–3 min. until the coating is firm and glossy yellow.
6. Lift the drops out with a slotted spoon, drain briefly and serve lukewarm or cold in small paper cups.