Green Peanut in Jelly ( Luk Chub )
Widely known in Thailand, the colorful, miniature imitation fruits you see in local markets and restaurants are called Luk Chub by the Thais.
Believed to have a meaningful connotation, Luk Chub is another form of Thai dessert known to Thais since ancient times, once popular in the northern court for use during different, auspicious occasions, including wedding ceremonies, merit making ceremonies and at ordinations.
The shape of handmade Luk Chub is therefore determined by its functional purposes. At weddings, for example, miniature papayas, pears and star gooseberries normally represent expressions of prosperity, longevity and popularity.
Making Luk Chub is easy, You start by finely grinding soybeans to be mixed with thick coconut milk and sugar producing a mixture pliable enough to be shaped into different kinds of fruits, finished off with three coats of gelatin for the varnishing effect.
Voils! You have before you delicious, sweetly scented Luk Chub to enjoy
How to make Luk Chub
Ingredients of luk chub :
For 40 pieces
300 g. mung beans, wash, and soak 2-3 hour
3 cups coconut milk
2 cup sugar
Ingredients the coating use:
2 tbs. gelatin
4 cups water, with 2 drop of jasmine extract
1 cup sugar
40-50 4-5 inch long pointed bamboo sticks, satay sticks or long toothpicks
1 6" X 8" foam base that holds approx. 40-50 pieces of Look Choop
1-3 small paint brushes food coloring: red, yellow, green, and purple
how to make:
1. In a pot, boil the mung beans until soft. Then, pour them through a sieve to separate the beans from the water.
2. Using the pot, mash the boiled beans, and add coconut milk and sugar. Stir over low heat until thoroughly blended, and until it becomes dry. then set aside and let cool.
3. To make these into fruit shapes, take about 2-3 teaspoons of mung beans and use your hands to shape them into any form of Fruits , vegetables or animal you desire. For example, mango, orange, cherry, dog, cat, blocks Kerry, papaya, tomato, etc. Then, using the bamboo sticks, lift the fruit pieces and place them on the foam base.
4. To prepare the gelatin to coat the beans, use a pot and mix the gelatin, jasmine water, and sugar. Boil over low heat. Allow about 1/3 of the water to evaporate so the jelly will become thick.
5. Then, to coat the beans, paint the beans with the food colouring so they represent the color of each fruit. Then, leave until the paint dries. After the fruit has dried, dip them into the jelly. Dip each fruit 3 times, and let it stand on the foam base until it dries again.
6. When, the fruits or Luk Chub are dried, use a knife to touch up the shape of them.
I hope to enjoy you to make Thai desserts together.
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