Thai cuisine · Desserts & Sweets

Khanom Look Chup

Marzipan-like mung bean paste shaped into tiny fruits, painted and sealed in a clear agar glaze.

Ingredients · for 6 servings

• 200 g mung dal (split, hulled mung beans)
• 300 ml coconut milk
• 150 g sugar
• 1 pinch salt
• 8 g agar-agar
• 600 ml water
• 80 g sugar for the glaze
• 1 set food coloring (red, yellow, green)
• 20 wooden skewers

Instructions

1. Wash the mung beans thoroughly and soak in cold water for at least 3 hrs., ideally overnight, then drain and steam soft for 20 min.
2. Puree the hot beans finely with the coconut milk, 150 g sugar and salt, transfer to a pan and simmer over medium heat for 15–20 min., stirring constantly, until a moldable mass forms that comes away from the bottom of the pan.
3. Let the mixture cool completely, covered, then shape it into tiny chilies, mangoes, mandarins and bananas of about 10 g each – the fruits should be no bigger than a walnut.
4. Stick each fruit onto a wooden skewer and paint with diluted food coloring, first applying a light base coat and adding the dark accents once it has dried.
5. Bring the agar-agar to a boil with the water and 80 g sugar and boil vigorously for 3 min., then keep it warm on the lowest heat so the glaze stays liquid.
6. Dip the little fruits into the glaze three times in a row, letting them dry for 5 min. between each dip, then pull them off the skewers and serve chilled on a platter.