This is a classic Lao dessert, though I must admit not everyone likes it. But if, like me, you love all those Thai desserts that are based on coconut milk and sugar, you should like this one, too.
I also consulted Phia Sing's cookbook (the desserts are not his, but were added to round out the collection). There, the eggs are optional, but if used, the coconut milk is added to them, rather than the other way around. I tried it that way, too, and found that it was harder to incorporate all the egg, and some remained runny after the Vun had set. I prefer my teacher's method.
1 cup thick coconut milk (divided into two 1/2 cup portions)
2 medium eggs
2 1/2 cups thin coconut milk (should be the consistency of skim milk)
1/2 oz mun (agar-agar)
1 cup granulated white sugar
Have ready by the stove a deep sided 8" square pan
Beat the eggs into one of the 1/2 cup potrions of thick coconut milk and set aside until needed.
Boil the mun in the 2 1/2 cups thin coconut milk until it is all dissolved. Add the sugar and stir to dissolve. Add one of the 1/2 cup portions of thick coconut milk and stir.
While stirring the boiling mun/coconut milk/sugar mixture, pour in the egg/coconut milk in a thin stream, as you would for egg-drop soup. Let the egg mixture cook a few seconds without stirring, then immediately pour it all into the 8" pan. Set aside to cool (it will take about 30 to 40 minutes). Slice into squares and serve.