(fruit-shape desserts made of mung-bean flour with natural
Luk Chup |They look like various
kinds of fruit and vege- tables, such as chillies,
cherries, mangosteens, oranges, mangoes, bananas,
watermelons, and carrots but they are in miniature.
Their taste is sweet, their smell is fragrant, and
their appearance is attractive and colourful. They
are called Luk Chup.
In the old days, Luk Chup were the sweetmeats
made for the king of Siam to have after meals in the palace.
The skill of making these little sweetmeats could thus
be learned only from people in the palace. Nowadays, eating
Luk Chup is not limited to only palace people.
However, they still preserve its position as the sweetmeats
for those of high society since they are rather expensive
and the Thais popularly present the dessert to their superiors
and elders on special occasions like New Year's Day, birthdays,
or as a gift to convey one's congratulations.
To make Luk Chup, the basic ingredients are ground
mung beans (with skins removed), sugar, coconut cream,
clear gelatin, and food-colouring. Ground bean paste is
mixed with sugar before coconut cream is added. The mixture
then is heated over a gentle fire until it becomes sticky.
After leaving it cool, the mixture is taken to be molded
into the desired shapes of fruits and vegetables. This
important step needs good dexterity. Every curve and line
requires a very gentle touch to shape the mixture into
the miniature fruits or vegetables. But the size of each
piece is limited by the amount of mixture that can be
made to hold together. Then the little models are painted
in various colors. When dry, they are dipped in clear
The sweetmeats can be kept in a refrigerator for up to
three weeks. Nowadays
Luk Chup are not as commonly found as other Thai
sweets. They are on sale in only some shops selling Thai
Desserts and Thai Cultures
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Chup (fruit-shape desserts) & How to Cook