Method:
-
Crush the beans, using a pestle and
mortar, then leave to soak in cold water overnight.
-
Drain the beans and wash to remove
the green skins. Put the beans in a pan, add enough water to
cover, then simmer, covered, for about 20 minutes or until soft.
Drain, then return to the cleaned pan and heat gently until the
beans are dry and completely cooked, stirring occasionally. Mash
to a smooth paste.
-
Put the creamed coconut (coconut
milk) in a pan If using creamed coconut, add 150ml/1/4 pint/1/3
cup of the water and heat gently until melted, stirring
frequently.
-
Add 150 g/5 oz/3/4 cup of the sugar
to the coconut liquid, then stir in the mashed beans. Bring to
boil, then boil, uncovered, for about 30 minutes until the
mixture is thick, stirring frequently with a wooden spoon.
Remove from the heat and leave until completely cold.
-
Form the paste into about 50 small
balls, approximately 1 cm/1/2 inch in diameter. Put the
remaining sugar and water in a pan. Heat gently until the sugar
has dissolved, then boil until a thin syrup is formed.
-
Dip each ball into beaten egg yolk
to coat, then immerse in the hot syrup and cook for about 30
seconds. Remove with a slotted spoon and arrange in a single
layer on a serving dish, taking care that the balls are not
touching or they will stick together. Chill in the refrigerator
for at least 3 hours before serving. Serve very cold.
Serves 4
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