What is Med Kanoon?
I am taking a risk by publishing this… because if I cannot win over my loyal readers, no one on Google will ever find this article.
According to my research, no one in France searches for this word. ABSOLUTELY NO ONE. Yet from the moment I tried it in Thailand, it shot to the top of my favorite desserts list. Just like the Moo Ping or pad kra pao, I have made it my mission to spread the word back home.
Med Kanoon is a classic dessert from Thai cuisine. It is made from finely ground yellow mung beans (dahl), fresh eggs, granulated sugar, and rich coconut milk.
It is also nicknamed “Jack Seeds” (a tree our friends from Réunion know well #tijack) because the little capsule shaped pieces look like seeds.
Beyond its delicious taste, Med Kanoon also appears in Thai religious rituals, especially on Buddha Day, at weddings, and during Songkran, the Thai New Year.
What does Med Kanoon taste like?
Med Kanoon offers a gentle, lightly sweet flavor and a velvety, creamy mouthfeel. The ground yellow beans bring a hint of graininess, while the coconut milk adds luxurious richness. The sugar lends just enough sweetness without overpowering the palate.
The balance of flavors is subtle, delivering a wave of mellow sweetness and creaminess. It is a refreshing treat you can enjoy year round, either as a finale to a meal or as a sweet snack.
If you have never tasted Med Kanoon, prepare to be pleasantly surprised by its distinctive, delicious flavor. Seriously.
Med Kanoon Ingredients
We begin with yellow mung beans, also known as dahl. They are readily available and are the same beans you sometimes see sprinkled over the rice in mango sticky rice
Next comes coconut milk. Any brand will work, but I prefer the so called “creamy” variety; the result is far better.
Finally you will need sugar, water, and egg yolks. Nothing too crazy.
Authentic Thai Med Kanoon
Ingredients
- 200 g peeled mung beans
- 110 g sugar
- 200 ml coconut milk
- 5 beaten egg yolks
For the syrup
- 300 ml water
- 300 ml sugar you should use the same volume as the water
Procédé
- Soak the beans in room-temperature water for six hours (or overnight). Note: this is not the water listed in the ingredients.
- Drain the beans (no need to fuss) and steam them for 20 minutes.
- Let them cool for ten minutes.
- Place them in a blender with the coconut milk and sugar.
- Blend until you get a smooth paste (see notes).
- Now pour the paste into a non-stick wok and cook over medium heat, stirring constantly for about 10–15 minutes until it reaches a dough-like consistency.
- Once the desired texture is reached, let it cool for a few minutes.
- Take a portion of the dough and roll it in your hand until it is bean-shaped; repeat until all the mung-bean dough is used.
- In a small bowl, pour the beaten egg yolks over the Med Kanoon and let them absorb for ten minutes, gently moving them if necessary so every piece comes into good contact with the yolks.
- Over medium-high heat combine equal volumes of water and sugar, bring to a boil and simmer for 5 minutes to thicken slightly. Add the Med Kanoon one by one and cook for 5–7 minutes.
- Remove them from the syrup and enjoy!
Notes
- n
- You don’t have to blend the paste completely smooth; leave it a little coarse if you prefer some bite n
- Serve at room temperature n
- You can make the dough ahead of time. After refrigerating, warm it slightly in the microwave so it becomes pliable again n
