Dessert

Luk Chup (Thai Mung Bean Desserts)

Name: Luk Chup (Thai Mung Bean Desserts)
Prep time: 2 h
Cook time: 45 min
Total time: 3 h 45 min
Yield: 6 servings
Cuisine: thai
Ingredients: 250 g dried split mung bean soaked overnight; 240 ml coconut milk; 150 g granulated sugar; 0.5 tsp salt; 10 g agar-agar powder; 480 ml water; 50 g granulated sugar; 1 pinch food coloring various colors

Luk Chup are beautiful, bite-sized Thai desserts made from sweetened mung bean paste, shaped into miniature fruits and vegetables, then coated in colorful agar jelly. They are a delightful treat that showcases intricate artistry and a subtly sweet flavor. This recipe offers a vegan version of the traditional delicacy.

An original recipe by Forkin

Total time: 3 hr 45 min
Serves: 6
Difficulty: Hard

Mise en place

Ingredients

250 gdried split mung bean, soaked overnight
240 mlcoconut milk
150 ggranulated sugar
0.5 tspsalt

jelly coating

10 gagar-agar powder
480 mlwater
50 ggranulated sugar
1 pinchfood coloring, various colors

Equipment

steamer · small bowls · saucepan · food processor · wire rack · parchment paper · non-stick pan

The method

Step by step

1
Drain the soaked mung beans thoroughly and rinse them under cold water.
About 5 min
2
Steam the mung beans until they are very tender, about 20-25 minutes. A pressure cooker can reduce this time.
About 25 min
Cook’s note: Ensure the beans are soft enough to mash easily.
3
Transfer the steamed mung beans to a food processor or blender and blend until a smooth paste forms. You may need to add a splash of water if the paste is too dry, but use as little as possible.
About 5 min
Cook’s note: Scrape down the sides of the processor as needed to ensure even blending.
4
In a non-stick pan over medium-low heat, combine the mung bean paste, coconut milk, granulated sugar, and salt.
About 2 min
5
Cook the mixture, stirring constantly, until it thickens into a firm, pliable dough that pulls away from the sides of the pan. This will take about 15-20 minutes.
About 20 min
Cook’s note: Stirring constantly prevents the paste from sticking and burning.
6
Remove the mung bean dough from the heat and let it cool slightly until it's comfortable to handle.
About 10 min
7
Divide the dough into small portions and shape them into miniature fruits or vegetables, such as chilies, mangoes, or cherries. Use a toothpick or small knife to create details.
About 30 min
Cook’s note: Lightly oil your hands to prevent sticking while shaping.
8
Insert a short piece of fresh mint leaf or a clove into each shaped luk chup to resemble a stem or leaf.
About 10 min
Cook’s note: This step adds to the realistic appearance of the miniatures.
9
In a small saucepan, combine the agar-agar powder, water, and granulated sugar for the jelly coating. Bring the mixture to a boil, stirring constantly until the agar-agar and sugar are fully dissolved.
About 5 min
Cook’s note: Ensure no lumps remain by stirring well.
10
Divide the agar-agar mixture into several small bowls, one for each color of food coloring you plan to use.
About 2 min
11
Add a few drops of food coloring to each bowl and mix well to achieve desired shades. Keep the jelly warm over very low heat or in a double boiler to prevent it from setting.
About 2 min
Cook’s note: If the jelly sets, you can gently reheat it until liquid again.
12
Dip each shaped mung bean piece into the colored agar-agar jelly, allowing excess to drip off. Place them on a wire rack set over parchment paper to set.
About 15 min
Cook’s note: Dip quickly to ensure an even, thin coat. You may need to dip them 2-3 times for a thicker coating, allowing each layer to set slightly before redipping.
13
Let the luk chup set completely at room temperature or in the refrigerator, about 30-60 minutes.
About 1 hr

Keep it good

Storage

Store luk chup in an airtight container in the refrigerator.