Greetings my beautiful lovelies! Its
Emmy. Welcome back. Today I’m going to be making Thai Khanom Luk Chup and that is tiny little tiny itty bitty fruits that are made out of mung bean paste.
So mung beans are used to create this paste and shape little tiny miniature
fruits that are then dipped into a glaze that makes them shiny and glossy and
they look absolutely adorable. Big thanks to my lovely viewers for recommending this to me — I had never heard of it before, but when I saw them, I said “I need
to make the.” So a little bit history about Thai Khanom Luk Chup: it was inspired by the Portuguese who brought with them little marzipan fruits. Now
marzipan is a paste that’s sweetened made out of almonds, and often times during
the holidays it’s shaped and formed into little fruits that are colored and then
given as treats — little sweet treats. Well, in Thailand, you can’t find marzipan or
almond paste so what they used instead is mung bean paste and coconut and sugar.
So the recipe I’m going to be using today is one that I found from KinS (*RinS) cookbook —
I will put a link to her YouTube channel down below. So I followed her
instructions both for the paste and for the glaze. So the first thing you’re
gonna have to do is prepare your mung beans: they come in this dry form — they
look a little bit like lentils or split peas: they’ve this beautiful yellow color.
They have a green skin and that is usually polished off. You can order these
online, or you can find them at your local Asian market. So first thing you’re
gonna do is wash your beans, and Kin (*Rin) recommends soaking them overnight; then
steam the soaked beans in a bit of cheesecloth in the steamer for about ten
to twelve minutes until the beans are nice and soft. I, on the other hand, wanted to
test this out using my instant pot and I did not soak the beans because
oftentimes you cook beans in your instant pot without the soaking… And then I
place them into a colander and I put them on pressure cook for a total of thirty
minutes. And I would recommend using Kin’s (*Rin’s)
suggestion of steaming and soaking because my beans, after I ground them,
were a little bit coarse. So don’t do what I did — just do what she recommends.
So, once your beans are cooked, you’re gonna place them in a food processor and
grind them till you get a very very fine mixture. Now we’re gonna play for our
ground bean mixture. We’re gonna put them in a bowl, or you can put them in your
pan. We’re gonna add equal amount of sugar which is a cup and a quarter of
sugar and then two and a quarter cups of coconut milk. So before we even turn on
the heat, we want to mix this up really really well. Then turn your stove on to
medium heat and we’re just gonna cook this down for about ten or fifteen
minutes until it forms a really thick dough or paste. This is where a nonstick
pan is really really helpful because this dough is very sticky; there’s lots
of sugar; and we don’t want it sticking to the pan. So, if possible, use a nonstick
pan. So after fifteen minutes, when a dough has formed, we’re going to allow this to cool
before we shape it into little fruits. So what you end up with is a very
pliable, soft dough. And then we’re going to shape these into little fruits and
vegetables. Some of the ones that I noticed we’re eggplants; chili peppers;
cherries; oranges; mangoes… So these are all very typical of Thai cuisine. And
then you’re just gonna stick it on a toothpick; then we’re gonna stick this in
a bit of foam so it stands up nice and straight. So to form a chili pepper, you
just roll it thinly, and have it taper You’ve got yourself a little chili pepper — very
cute! So, after you’ve made a whole army of
these, you’ll get something like this…. We’re gonna just simply use food
coloring to color our little fruits and vegetables. Add a couple teaspoons of
water and then add your food coloring. Then use a clean brush or even a q-tip
and gently paint your little fruits and vegetables. Then stick them back in the
foam and allow them to dry. It’s been about an hour since you painted your
Luk Chup and now we’re ready to glaze and the glaze uses something called agar
agar which I’ve used in lots of different recipes. I’ll put the links to
those recipes above including the raindrop cake, including a coconut
unicorn jelly cake…. It’s an amazing substance: it’s plant-derived; it comes
from seaweed; and it’s a really great alternative to say something like
gelatin — although the texture’s a little bit different than gelatin. It’s
more of a kind of crisper jelly bite, rather than like a shaky jiggly bite.
If you’ve ever had it before, you know exactly what I’m talking about. And it has
slightly different gelling properties than gelatin: it doesn’t necessarily
require refrigeration to set up. So in a small saucepan we’re gonna add three
tablespoons of sugar; three tablespoons of agar agar…. To make sure the recipe is
successful, I would recommend trying to seek out a Thai brand of agar agar,
because, as I’ve learned, there are different variations in terms of purity
of the agar. And then two and a quarter cups or 500 milliliters of cold water.
Now before we add any heat we want to make sure we whisk this all together.
Once it comes to a rolling boil we’re gonna turn off the heat. Let this sit
just a couple minutes because I’ve noticed the bubbles tend to settle out. If we do
this right away, you’re gonna have bubbling in your glaze. Then we’re gonna
pour about a third of a cup into some kind of heat-resistant container that
has a nice kind of height to it. I would recommend say something like a jelly jar.
Using the toothpick as a handle we’re gonna take our painted Luk Chup and
we’re going to dip it into our glaze. Pull it out, and then skewer it back
right into your foam. Allow this to dry — it sets up pretty quickly (within just
about ten minutes) — and then we’re going to dip it again. So after I did my final dip
I allowed them to dry completely, and this is what I have. Yay!! Look at this!
Aren’t they thinking adorable? So to finish these off we’re gonna use a
little bit of greenery: parley tops; I’ve got some chickweed; I’ve got some
thyme; I’ve got some oak leaves. Here’s my little chili pepper. And I’m gonna gently
twist it off the toothpick. Just carefully snip that off. Now we’re
gonna take this little stem piece and put it right there. Ohhh! So stinking cute! Okay…
Okay…. So there’s my little chili pepper. So I’m gonna take an oak leaf and snip
off the stem, and just stick that right in there. So cute! Just like a cherry. Ah! Okay,
here’s my aubergine, also known as an eggplant. *whispers* Let’s see if I can insert that in the hole. So cute! Okay. Let’s make a carrot. I’m gonna twist this out
of here…. Stick that right in the hole. Oh my gosh! *baby voice* Look, it’s a carrot! It’s the “Toodaloo, Take Care, Bye” shirt.
Get one for yourself. Get one for your loved one that’s only offered for the
next couple of weeks, so get it while you can. All right. Back to our regular programming. These turned out so great! I am so
pleased after all the effort that went into making these that these turned out
so lovely. Now let’s see what they taste like. I don’t want to eat them they’re so
stinking cute, but eat we must! I’m gonna take a little cherry. So this is odd — it looks
like a cherry — granted it is a little bit more saturated than a real cherry — actually it
looks a lot more like a maraschino cherry, but it’s not a real cherry. Now
this is in oak stem, so I won’t be eating that. Alright, let’s give this a
taste. Itadakimasu! Really, really good. It tastes like
sweetened coconut. Delightful. The texture is really soft. It’s actually very
similar to marzipan in terms of texture: soft, creamy, kind of nutty; but that’s the
coconut in this sense rather than being the almond paste. Delicious! Really great
flavor level of sweetness is really nice as well. The coating on the outside of
the agar is very interesting — kind of similar to the skin of a fruit, actually;
but instead of fruit we have our mung bean paste inside. It’s absolutely
delicious! Mm-hm. All right, let’s eat our little mango. Whoa! Ho, ho, ho…. That one squirted out like
a zit — that was kind of weird. Equally delicious. Mmm hmm! So, there’s a lot of
things I like about this recipe: I love the transformation of taking the mung bean
paste and then, of course, shaping it into tiny fruits and then painting them and
then dipping them. The dipping part was really, really satisfying. There’s just
something about a gloss finish that just makes something transformative and just
makes it so lovely. I don’t know what it is…. It could be a glossy car; it could be glossy
fruit; glossy candies; there’s just something about it — glossy nails —
that’s just SO lovely. The texture’s a little bit odd though, because it’s kind
of this kind of stretchy skin on the outside, but the flavor of the mung bean
paste is absolutely delicious: sweet and coconutty and rich and actually very
very similar to marzipan in terms of texture — and color really. So there you
have it: Thai Kanom Luk Chup. I totally recommend making this — this is absolutely
delightful — and fun. I think kids would have a good time making this as well.
I could imagine these on a cake: a little old garden, or fruit-themed cake. Super,
super cute. All right. I hope you guys enjoyed that one. I hope you guys learned
something. Please share this video with your friends; follow me on social media;
make sure you get yourself a “Toodaloo, Take Care, Bye” shirt because they’re only
running for a couple weeks, and yeah be sure to LIKE this video; subscribe; and I
shall see in the next one! Toodaloo! Take care! Byeeee. 🎶 There’s a party going on right here!
A celebration to last throughout the year… 🎶