Thai Luk Chup Recipe (Mung Bean Dessert)

PREPARE MUNG BEAN DOUGH

1. Rinse the mung beans until the water runs clear, ensuring all the yellow food coloring is gone. Soak them for a minimum of three hours, then drain and place them in a cheesecloth within a steamer.
2. Wrap the cheesecloth, and then steam on medium heat. In about 20 minutes, they should be soft.
3. After steaming, let the mung beans sit out until cooled to room temperature.
4. Pour coconut milk into a food processor, followed by steamed mung beans, salt, and sugar. Blend until you get a really smooth consistency.
5. Transfer the mixture to a pan on low heat. Stir and fold the purée continuously for around 20 minutes, until it turns into a paste that doesn't stick to the bottom of the pan or your stirring tool.

SHAPING AND COLORING

1. Let the mung bean purée cool down to room temperature, move it to a plastic bag, and knead well into a smooth consistency, for about two minutes.
2. Take a small portion of about 7 grams and roll that into a ball. From there, mold into a fruit or vegetable shape, like a chili or tomato. Keep your creations under a tea towel or in a sealed container to prevent them from drying out.
3. Meanwhile, prep the agar-agar mixture. In a small pot, combine the agar-agar powder with water and let it stand for 15 minutes.
4. Put the food coloring you’re using in a small mixing bowl like a sauce cup and add water to achieve the desired color. Skewer the base of your shaped fruits and use a fine brush to add color. Place them on foam or anything similar to dry as you work on the rest.

GLAZING

1. Place the pre-soaked agar-agar and water mixture on the stove over a medium flame. Stir in sugar and bring the mixture to a full boil. Ensure the agar-agar has completely dissolved before removing from heat. Allow the mixture to cool.
2. Before starting, skim off any froth or bubbles from the surface.
3. With the fruits you painted first, dip each one into the agar-agar mixture, then swiftly turn them so any excess drips off the skewer. Place them back onto the foam to set. Apply a second layer by repeating the dipping process.
4. Monitor the agar-agar's temperature; if it cools too much, it may clump. Reheat gently for a smooth consistency if needed.
5. After the second coat is dry, pull out the skewers. You can apply extra coatings if desired. Add tiny leaves on top to mimic real fruit if desired, and your luk chup is ready to be served!