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...

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...  ;)

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:

Dissolve sugar and agar-agar powder.

Dip the coloured fruits and leave it to set. Repeat for the second layer.