Thai sweet Meatballs

We take a medium-sized saucepan, fill it with water, pour the beans so that the water above it remains three fingers high, and put it to cook. When the water boils, reduce the heat and continue to cook for forty minutes. Then we throw the beans into a colander, let the liquid drain, transfer to a bowl and turn into a puree. Separately, mix the egg yolk and coconut pulp – you will get such a dense mass that you need to divide into balls the size of a Raffaello candy or less. We shape the balls with our hands into the shape of an egg.
In a separate saucepan, we begin to cook sugar with a small amount of water (an incomplete glass is 3/4 of its part). Let it completely dissolve and turn slightly yellow. We drip jasmine essence into it and leave it on the stove off.
Beat the egg white into a foam. Now the most important thing: we need to take our meatballs so carefully and carefully that their shape is not broken. First, dip each one in protein, then lower it into sugar syrup. Everything must be done quickly. All the meatballs should move to a saucepan with syrup, where we cook them for about three minutes. We take out everything and put it on a dish. Pour the remaining syrup on top and let it cool (it's better to put it in the refrigerator).