Luk Chup

Name: Luk Chup
Total time: 3 h
Yield: 30
Cuisine: Thai
Ingredients: 250 g Split mung beans, soaked 4 hours; 250 ml Coconut milk; 200 g Sugar; 1/4 tsp Salt; 10 g Agar-agar powder; 700 ml Water, for the jelly; 80 g Sugar, for the jelly; 1 set Food colouring — red, yellow, green; 30 / 1 Thin bamboo skewers and a block of foam

Sweetened mung bean paste modelled into miniature fruits and chillies, painted with food colour and dipped three times in clear agar jelly — Portuguese marzipan remade in a Thai palace kitchen.

Источник

Автор рецепта Central Thai home kitchens · 🏺 Традиционное · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Thailand · mung bean fruit sweets — An ownerless traditional dish, so no cook is credited. The cited article confirms luk chup, also spelled look choop, as a Thai dessert derived from the Portuguese massapão, where the original Portuguese version uses almonds. The mung bean and sugar ratio, the cook-until-it-leaves-the-pan test, the three-coat rule and the agar-over-gelatine note are this book's own.

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Смотри, как это готовят · 3 видео

Riva Surya Bangkok SiamSprouts Bear Belly Foodie

⏱ 180 мин🍽 30 порций🔥 60 ккал🇹🇭 Таиланд

ВегетарианскоеВеганскоеБез глютенаБез молочного

Ингредиенты

Порции

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Приготовление

Steam the drained mung beans for 25 minutes until they crush with no resistance, then blend them smooth with the coconut milk.
Cook the purée with the sugar and salt in a non-stick pan over low heat, stirring constantly, for 25 minutes until it forms a ball that leaves the sides clean.
💡 Cook it further than looks necessary. Underdone paste will not hold a sculpted edge and the fruit sags into a blob while you are painting it.
Cool it completely, then knead it smooth and cover with a damp cloth.
Roll pieces the size of a cherry and shape them into fruits — mangosteen, chilli, mango, carrot — pushing a skewer into each and standing it in the foam.
Paint them with diluted food colour, in thin layers, letting each dry before the next.
Boil the agar with the water and sugar for 3 minutes, then keep it warm and just liquid over the lowest heat.
💡 If the jelly cools it sets in the pot and the coat goes thick and cloudy. Warm it back to just-liquid rather than adding water, which would stop it setting on the fruit.
Dip each fruit in the agar, let it set for a minute, and dip again — three coats in all.
Trim the base, pull the skewer out and stand them in small paper cases.

💡 Советы

Luk chup came from the same Portuguese court cooks who brought foi thong and thong yip to Ayutthaya in the 1600s. Thailand's golden desserts are almost all a 400-year-old import that stopped being foreign.
Three thin coats, never one thick one. A single dip leaves a soft matte skin; three give the glass shine that makes people ask whether it is real fruit.