DIY Thai Khanom Luk Chup -- TINY fruit-shaped desserts made from MUNG BEAN PASTE

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

gelatin

🥗Healthier: agar-agar

💰Cheaper: carrageenan

Agar-agar is plant-based and suitable for vegans.

food coloring

🥗Healthier: natural fruit juices

💰Cheaper: none

Natural juices provide color without artificial additives.

Wash the mung beans and soak them overnight.

Steam the soaked mung beans in cheesecloth for about 10 to 12 minutes until soft.

Alternatively, pressure cook the mung beans in an Instant Pot for 30 minutes without soaking, but soaking is recommended.

Place the cooked mung beans in a food processor and grind until very fine.

In a bowl, combine the ground mung beans with 1 cup and 1/4 sugar and 2 cups and 1/4 coconut milk.

Mix well before turning on the heat.

Cook the mixture in a nonstick pan over medium heat for about 10 to 15 minutes until it forms a thick dough or paste.

Allow the dough to cool until pliable.

Shape the cooled dough into tiny fruit shapes like eggplants, chili peppers, cherries, oranges, and mangoes.

Use a toothpick to hold the shapes and place them in foam to stand up straight.

Mix food coloring with a couple teaspoons of water and paint the fruit shapes using a brush or q-tip.

Allow the painted fruit shapes to dry for about an hour.

Prepare the glaze by combining 3 tablespoons of sugar, 3 tablespoons of agar agar, and 2 cups of cold water in a saucepan.

Whisk the mixture before heating it.

Bring the mixture to a rolling boil, then turn off the heat and let it sit for a couple of minutes to settle bubbles.

Pour about a third of a cup of the glaze into a heat-resistant container.

Dip the painted fruit shapes into the glaze using the toothpick as a handle, then place them back into the foam to dry.

Allow the glaze to set for about 10 minutes before dipping again for a second coat.

Once completely dry, decorate the fruits with greenery like parsley tops, chickweed, thyme, or oak leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens