Lap Chup/ Miniature Fruits and Vegetables

June 19, 2010
Miniature oranges, star fruits, mangosteen, strawberry, apples, carrots etc

Lap Chup~ originated from Thailand... made of steamed split peas paste and shaped into miniature fruits and vegetables. Making Lap chup ~ is an art in itself; challenging one's skills and creativity... and most of all - one's patience!!!
Making the split peas paste is the easiest part... the hardest part is painting (I reckoned)... and dipping the fruits into agar-agar mixture ~ making sure it did not slide off the toothpick or colour run-off or uneven coat of agar-agar...

Miss E painting an apple... note how small Lap Chup is on her left hand!!

After dipping into agar-agar...Leave it to set on a toothpick

The very first time I had tasted Lap Chup, was in late 1990's...It was a huge craze in Penang. Almost every Restaurant/ Eatery will sell these Lap Chup in a small packet of 8... 
Needless to say.... one packet is never enough for me...  ;)
  • 250g split mung beans
  • 200 ml coconut milk
  • 100g sugar
  • colourings ~ red, green, yellow and blue
Soak the split mung beans for at least 1 hour. Prepare and line the steamer with a piece of white or muslin cloth and steam until its soft. Mash the beans into a smooth paste.
In a non-stick pan, dissloved the sugar in the coconut milk and add in the mushy mung beans paste. Cook on slow fire until it is well combine and form like a 'dough' and on the drier side. Leave it to cool.
Shape into miniature fruits or vegetables.
Insert toothpick and start colouring the fruits or vegetables.

Agar-agar layer:
  • 13g agar-agar powder
  • 400 ml water
  • 1 tablespoon sugar
Dissolve sugar and agar-agar powder.
Dip the coloured fruits and leave it to set. Repeat for the second layer.

Displayed on the 'olive serving dish'... 


  1. Fascinating! I wish I was good at handwork.

  2. This is my favourite thing to eat when I was young. Look great!

  3. Angie,

    whisk the pantry,
    Thank you and welcome to my kitchen... :)