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!