Luk Chup (Thai Fruit-Shaped Mung Bean Sweets)

Mung bean paste

• 250 g Mung beans, split, hulled
• 2 pieces Pandan leaves, fresh or frozen
• 1 pinch Fine sea salt
• 200 ml Coconut milk, full-fat
• 150 g Caster sugar

Colouring and glaze

• 6 ml Liquid food coloring, assorted colours
• 3 g Dried agar-agar
• 25 g Caster sugar
• 300 ml Water

1. Rinse the mung beans in a colander until the water runs mostly clear. Tip into a large pot, cover with plenty of water, and add the pandan leaves. Bring to the boil, then reduce to a steady simmer.
2. Simmer the beans for 25 to 35 minutes until very soft and starting to break down when pressed. Top up with a little water if needed so the beans stay submerged. Drain well and discard the pandan leaves.
3. While the beans are still warm, blend them with the coconut milk, the larger amount of caster sugar, and the fine sea salt until completely smooth. Scrape down the blender as needed so there are no grainy bits. The mixture should look like a thick, glossy purée.
4. Tip the purée into a saucepan and cook over low heat, stirring constantly, until it thickens into a paste that pulls away from the pan and holds its shape. Keep the heat gentle so it does not catch on the bottom. This usually takes 15 to 20 minutes.
5. Spread the paste in a mixing bowl and leave until cool enough to handle. Cover the surface closely with a clean piece of baking paper if you have it, to prevent a skin forming. Once cool, the paste should be firm but pliable.
6. Pinch off small portions and shape into tiny fruits and vegetables, keeping the pieces similar in size so they glaze evenly. Place them on a tray and chill briefly so the shapes firm up. If the paste feels sticky, chill a little longer before painting.
7. Put a few drops of liquid food coloring into separate small bowls and dilute each with a few drops of water to make paint-like colours. Use a pastry brush to paint the chilled shapes, building colour in thin layers rather than flooding the surface. Chill again for 10 minutes to set the colouring.
8. Make the glaze: whisk the dried agar-agar and the smaller amount of caster sugar into the water in a saucepan. Bring to the boil, then simmer for 2 minutes, stirring, until fully dissolved and clear. Keep the glaze warm on the lowest heat so it stays liquid.
9. Working in batches, dip each painted sweet into the warm agar glaze, lift out, and let the excess drip back into the pan. Set on a tray to dry for a minute, then dip a second time for a glossier finish. If the glaze starts to set, rewarm gently until fluid again.
10. Chill the glazed luk chup for 20 to 30 minutes until the coating is fully set and glossy. Serve cold or cool, straight from the fridge. Keep them covered so the surface stays shiny.

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