Luk Chup (Thai Mung Bean Desserts)

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Ingrediënten

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1. 1

   Drain the soaked mung beans thoroughly and rinse them under cold water.

   Ongeveer 5 min

2. 2

   Steam the mung beans until they are very tender, about 20-25 minutes. A pressure cooker can reduce this time.

   Ongeveer 25 min

   Tip van de kok: Ensure the beans are soft enough to mash easily.

3. 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.

   Ongeveer 5 min

   Tip van de kok: Scrape down the sides of the processor as needed to ensure even blending.

4. 4

   In a non-stick pan over medium-low heat, combine the mung bean paste, coconut milk, granulated sugar, and salt.

   Ongeveer 2 min

5. 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.

   Ongeveer 20 min

   Tip van de kok: Stirring constantly prevents the paste from sticking and burning.

6. 6

   Remove the mung bean dough from the heat and let it cool slightly until it's comfortable to handle.

   Ongeveer 10 min

7. 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.

   Ongeveer 30 min

   Tip van de kok: Lightly oil your hands to prevent sticking while shaping.

8. 8

   Insert a short piece of fresh mint leaf or a clove into each shaped luk chup to resemble a stem or leaf.

   Ongeveer 10 min

   Tip van de kok: This step adds to the realistic appearance of the miniatures.

9. 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.

   Ongeveer 5 min

   Tip van de kok: Ensure no lumps remain by stirring well.

10. 10

    Divide the agar-agar mixture into several small bowls, one for each color of food coloring you plan to use.

    Ongeveer 2 min

11. 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.

    Ongeveer 2 min

    Tip van de kok: If the jelly sets, you can gently reheat it until liquid again.

12. 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.

    Ongeveer 15 min

    Tip van de kok: 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. 13

    Let the luk chup set completely at room temperature or in the refrigerator, about 30-60 minutes.

    Ongeveer 1 uur