Luk Chub Thai Dessert
Ingredients
- 7.5 teaspoons agar agar powder
- 5 cups water
- 400 grams mung beans
- 300 grams monkfruit sweetener or sugar
- 2 cups coconut milk
- pinch of salt
- food colors
Preparation
Wash the mung beans until the water is clear and soak them overnight or for 4-6 hours.
Steam the mung beans for 30 minutes.
Puree the cooked mung beans with coconut milk and monkfruit sweetener or sugar until smooth, preferably in two batches.
Place the pureed mung beans in a pan and stir continuously until it forms a paste, which may take about 1 hour; ensure it does not burn.
Cool the paste and place it in a plastic bag, then knead it again.
Once cooled, mold the paste into desired shapes, such as fruits, and keep a damp cloth over it to prevent drying.
Insert a wooden skewer into the bottom of each shape.
Paint or dip the shapes in food colors; this can be a fun activity for children, especially during Easter or Spring.
While the shapes are drying, mix the agar powder with room temperature water and let it sit for 1 hour, then heat until medium hot.
After the agar mixture cools to a syrupy consistency, quickly and carefully dip the luk chub shapes into it.
Allow the agar to set.
Repeat the dipping process 3 to 4 times to better maintain the shape and create a nicer coating.
Enjoy the finished luk chub.
Notes
Luk chub is a popular dessert in Thailand enjoyed by people of all ages.
Mung beans are full of healthy antioxidants, and the recipe works well with monk fruit sweetener for a healthier option.
