Luuk Chuup (Fruity Mung Bean Dessert)

Ingredients

1 cup mung bean (500g)

2 1/2 cup sugar

1 1/2 cup thick coconut milk

Gelatin:

2 tbsp. gelatin powder

2 cups water

1/4 cup sugar

Food coloring

Method

1. Leave mung bean in the water for 3 hours. Then, steam for 20 minutes.

2. Ground the mung bean very well. Mix it well with sugar and coconut milk in the pot.

3. Put the pot on the stove and heat it will medium heat. Stir until the mix gets dry. Make sure you can mold it.

4. Leave it cool.

5. Now, it's a fun part and you need your artistic heart. :) Mold it into a fruit shape, cherry, mango, red chili pepper, banana, orange, watermelon for example.

6. Use food coloring to color them. Make it as real as possible. Put a stick to the fruit shape and put it on a piece of Styrofoam. Then, leave it dry.

7. Next, dissolve gelatin in boiling water. Add 1/4 cup sugar. Wait until it is boiling, dip the fruit shape into it and leave it dry on the Styrofoam again.

8. Dip the fruits again for 3 times. Then decorate it with leaves to make it look real.

Gold threads (Foi Thong)

Ingredients

12 egg yolks, strained

3cups castor sugar

1 cup water

A few fine-pointed paper cones for piping

Method

Heat the water in a saucepan. Pour in the sugar and stir until the sugar is dissolved. Bring to the boil and let it boil for 15 minutes. Stir constantly with a wooden spoon. Remove from the heat and strain. Pour the syrup back into the saucepan. Bring to the boil. Pour the egg yolks into a paper cone and pipe the egg-yolks onto the boiling syrup through the fine-pointed hole to form fine even threads. To do this you will have to move your hand clockwise very rapidly over the saucepan of boiling syrup. Remove the threads from the saucepan as soon as they are cooked with a slotted spoon. Add a little water to the boiling syrup from time to time. Arrange the gold threads into individual portions on a serving dish.

Thong Yod

Thong Yod (Gold Egg Yolks Drops) is an ancient Thai dessert served in suspicious ceremonies. It was brought by Lady Witchayen. It is in popular family of desserts consisting of Thong (meaning Gold) in all of the names. Thong-yib, Thong-yod, Foy-thong, all mean to wish everyone with gold; much money and treasure, and to spend forever.

Ingredients

15 egg yolks
10 tbsp. Thong Yod flour (wheat and rice flour mixture)

Ingredients of Syrup
10 measuring cups castor sugar
6 measuring cups fresh water

Ingredients of Light Syrup
1 measuring cups castor sugar
1 measuring cups fresh water

Methods

1. Separate the yolks from white eggs. Strain though muslin. Squeeze.

2. Blend until thick and fluffy for 15 minutes.

3. Ladle the mixture in the cup. Add 4 tbsp. of flour. Mix well.

4. Drop the mixture in boiling syrup. Increase heat.

How to drop the mixture

The drop shape is formed by dropping the thick mixture from the tip of a finger into hot bubbling heavy syrup. The drops are then removed into still, cooled lighter syrup after cooking.

Good characteristics

1. Glossy and delicacy surface.

2. Both outer and inner of Thong Yod should be soft.

3. Not stench.