Luk Chup ลูกชุบ (Thai miniature fruit confection)

  • 1 Cup Mung Bean (500g)
  • 2½ Cup Sugar
  • 1½ Cup Thick Coconut Milk
For the gel coating:
  • 2 Tablespoon Gelatine Powder or 10 g of Agar
  • 2 Cups Water
  • ¼ Cup Sugar
  • Food Colouring
  1. Leave the mung bean in water for three hours and then steam.
  2. Grind the mung bean well and mix it with the sugar and coconut milk.
  3. Heat it on a medium heat until it dries out.
  4. Leave it to cool.
  5. Once it has cooled, mould into fruit shapes.
  6. Use the food colouring to colour the fruit shapes.
  7. Dissolve the gelatine or *agar in boiling water and add all the sugar. Dip the fruit shapes in the gel liquid a few times.
  8. Leave them to dry and decorate with leaves if required
*Agar requires a higher temperature for dissolving than gelatine. It is best to place the amount of boiling water with the powdered or string agar into a cup and then place the cup into a pot of boiling water. Carefully stir the contents until dissolved completely. Remove from the heat. If you are ready to dip all the pieces in the one batch then removing the cup from the pot should allow enough time for the gel to still be workable. If it begins to firm up too much return it to a pot of boiling water again. 
Agar is a vegetarian product whereas gelatine is an animal product. The outcomes are almost identical.