Bean-coconut meatballs in palm syrup in Thai

I cook the beans in a medium saucepan under a five-centimeter layer of water for about 40 minutes after boiling. I'm trying to see if the beans have become soft. Bean-coconut meatballs in palm syrup in Thai are not one of those culinary recipes that I cook daily. Only when there is a desire to diversify the festive table with exotic food. For such a case, this half-dessert-half-second, which I once saw on TV, is best suited. Let's go back to the beans: when it's finally ready, I drain the water through a sieve and pour the bean puree. With my hands, I mix coconut pulp with egg yolk into a relatively homogeneous mass and roll out ovals from it that resemble quail eggs in shape and size. I make syrup from palm sugar and three-quarters of a glass of water, heating in a small ladle with constant stirring until the sugar is completely dissolved. I pour jasmine essence into the syrup, close the ladle with a lid and wrap it with a towel so that it does not cool down. I separate the egg yolk from the protein, which I beat in a mixer. Each meatball is carefully immersed in protein. I use two disposable plastic spoons for this, they are flexible enough not to crumple the tender meatball. I cook meatballs in warm syrup for a couple of minutes, as soon as they are ready, I put them on a dish with a dumpling slotted spoon. When all the meatballs are cooked, I pour them with a small amount of syrup, cool them and treat fans of Thai cuisine who have already gathered at the dining table in anticipation of food.