To Make the Mung Bean Paste
- Rinse the split dried mung beans 2-3 times in cold water until water is clear. Drain through a sieve, then add to a bowl and soak in cold water for 4 hrs.
- Drain through a sieve, then place soaked beans in a cheese cloth. Place in a steamer and cook for 15-20 mins, or until softened.
- Carefully remove from the steamer, then spread out on a tray and allow to cool completely.
- Place beans in a food processor and process until fine.
- Add beans, sugar and coconut milk to a large non-stick pan and stir together until well combined.
- Turn on heat to medium-low and cook for 15 mins until mixture becomes a smooth, dry paste.
- Transfer the paste to a tray, spreading it out into a single layer. Cover the surface with cling wrap, then allow to cool at room temperature until completely cool.
To Make Luk Chup
- Take a small amount of cooled mung bean paste and shape it into a fruit or vegetable of your choice. Slide a toothpick into the paste, then stick this on a piece of foam. Repeat with remaining paste.
- Use a clean paintbrush or cotton bud to paint the fruits and vegetables in different colours. Once completely painted, allow to dry for 1 hr.
- In a saucepan, whisk together the agar-agar powder, sugar and water. Bring to the boil, then remove from heat and allow to sit for a few mins until bubbles dissipate. Pour into a heatproof cup.
- Dip the mung bean fruits and vegetables into the glaze, then allow to dry for 10 mins, then repeat 1-2 times depending on how thick you want the glaze to be. Allow to set completely.
- Carefully remove from toothpick, then trim any excess glaze with kitchen scissors.