Luk Chup looks like various kinds of fruits and vegetables, such as chilies, cherries, mangosteens, oranges, mangoes, watermelons, and carrots but they are in miniature size. Their taste is sweet, their smell is fragrant, and their appearance is attractive and colorful. The meaning of Luk Chup is 'lovely'.
A distinctly Thai adaptation of a sweet almond snack that was introduced to Thailand by Portuguese adventurers back in the 1600s, Luk Chup are made by boiling mung bean, sugar and coconut milk into a pulp, which is then molded into fantastical shapes. As a finishing touch, a jelly is applied to coat the mung bean sweets to create a plastic look and texture. The flavor is smooth, rich and creamy as bean pastes are, with a rubbery outer layer. They are semi-sweet with a hint of smoky aroma from the infusion of essence.
Luk Chup was previously 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.
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- "Luk Chup Candy: Thai traditional dessert". Thailandpackagetravel. 2016-12-14. Retrieved 2018-04-03.
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