Luuk Chuup (Fruity Dessert)
Ingredients
150 gm mung beans, washed and soaked overnight
1 ½ cups coconut milk
1 cup sugar
For the coating:
1 tablespoon gelatin
2 cups water, with
1 drop of jasmine extract
½ cup sugar
20-30 bamboo sticks, 10cm-12.5cm long, satay sticks or long toothpicks
For preparation:
Foam base measuring 15cm x 20cm (holds 20-30 pieces of look choop) 3 small paint brushesfood colourings: red, yellow, green, and purple
Directions
Boil the mung beans until soft then drain thoroughly.
Use the same pot to mash the boiled beans with the coconut milk and sugar. Stir over low heat until thoroughly blended, and until dry. Set aside to cool.
For the fruit shapes, take about 2-3 teaspoons of mung beans and use your hands to shape them into the form of the fruit desired - mangoes, oranges and cherries are popular choices. Use the bamboo sticks to lift the fruit pieces and place them on the foam base.
In a pan, mix the gelatin, water (with jasmine added) and sugar. Bring to the boil over low heat. Allow about one third of the water to evaporate so the jelly thickens.
Coat the beans, paint with the food colouring so they represent the selected fruit. Leave to dry.
Once dried, dip each fruit in the jelly at least three times and leave to dry on the foam base.
Sharpen the forms with a small kitchen knife.
Maprao Gaew (Shredded and Dried Coconut Glazed with Sugar)
Prepare:
3 cup overripe coconut
3 cup coconut palm sugar
Cooking Instructions:
1. Scrape the coconut. Make it long with about 1cm. wide.
2. Simmer the coconut palm sugar until it's dissolved.
3. When it's boiling, add scraped coconut. Mix well.
4. When it's getting to dry. Remove it to a tray.
5. Use fork to roll it as big as one bite. Leave it until the sugar is dry and stick to the coconut. Do the same thing with the rest.
If the coconut doesn't get solid later, that means you took too short time on simmering.
http://easytothaifood.blogspot.com
http://www.thaipulse.com
