This dish is the third of a trilogy of golden egg yolk recipes based on the Portuguese recipe for  fios de ovos , created during the period of king Narai in the Ayutthaya period. It was introduced by Lady Witchayen , Japanese wife of a foreign diplomat.

It was because of King Narai's inquisitive nature that the history has remained alive and traceable. Prior to Narai there was very little documentation outside the kingdom and very few people of foreign countries going into Siam. After Narai the openess slowed down as there was an overt xenophobia and distrust of many things foreign. The country remained this way until two dynasties later. The king who opened Siam again was Rama IV. The capital was totally destroyed in 1767AD by the Burmese and all records were destroyed probably by fire. It was the records of westerners of the time that have kept the history vital. ( In fact some more documentation was found as late as 1980)

The name of the dish is based on the resemblance of the khanom to the real Jackfruit seed.

  • 480 ml (2 cups) green mungbean, peeled, steamed and finely ground
  • 250 ml. (~1 cup) coconut milk
  • 900 ml (3 3/4 cups) sugar
  • 720 ml (3 cups) jasmine scented water
  • 8 egg yolks

  1. Mix coconut milk with green mungbean, 180 ml (3/4 cups) of sugar.
  2. Boil on medium heat, stir until thick and appears dry.
  3. Lower the heat. Stir until thick and able to shape. Turn off the heat and allow to cool.
  4. Mould into oval-shaped acorns.
  5. Mix remaining sugar  with the jasmine scented water.
  6. Place over medium heat until dissolved.
  7. Filter and heat again, on low heat, in a brass pan.
  8. Simmer until thick. Remove from the stove.
  9. Put the mungbean balls in the bowl of egg yolk. Coat well.
  10. Put all balls in the pan of syrup.
  11. Boil on low heat until the egg is cooked.
  12. Allow to cool.