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Thai Luk Chup

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Ingredients
  Steamed mung bean 500 Gram, soak mung bean in the water for 3 hours or over a night first and steam
  Palm sugar 1⁄2 Cup (8 tbs)
  Coconut milk 250 Milliliter (Scent Of Candle)
  Gelatin powder 2 Tablespoon
  Water 3 Cup (48 tbs)
  Sugar 3 Tablespoon
Directions

Start with 300g steamed mung bean.
Ground or blend the mung beans very well. Mix it well with sugar and coconut milk in the pot.
Put the pot on the stove and heat it will medium heat change it to low after a while. Stir until the mix gets dry. Make sure you can mold it and it is not soft. Taste it by taking some small amount and try to roll it into a ball. If the mung bean don’t stick to your dry hands, then it is ok to remove from the stove.
The time uses on this step really depend on the heat you use and the coconut milk to add. If it takes too long, you may add more steam mung bean to make the mix get dry quicker.
Leave it cool.

Now, is a fun part and you need your artistic heart. icon smile Thai Food Dessert: Luuk Chuup! (Thai Mung Bean Marzipan) Mold it into a fruit shape, cherry, mango, red chili pepper, banana, orange, watermelon for example.

Use food coloring to color them. Make it as real as possible. Put a stick to the fruit shape and put it on a piece of Styrofoam. Then, leave it dry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Dessert
Method: 
Simmering
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Bean
Interest: 
Healthy
Servings: 
10
Subtitle: 
Thai Moong Beans Marzipan
For all the sweet teeth here is a master piece of desserts. Thai luk chup is an out of the world dessert, which was served in the royal palaces in ancient times and even now it has high regard among Thai people. This video shows how this truly artistic, colorful and ambrosial Royal Thai dessert is made with patience to perfection.

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