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LUK CHUB-Too pretty to be eaten

LUK CHUB

1. Luk Chub | ลูกชุบ |
          These little desserts are almost too pretty to eat. They are shaped into mini Thai fruits and vegetables like mangos, chilis and mangosteens. The process of making them is uncommonly labor-intensive and it requires grinding steamed mung beans into a sweet paste, shaping them, dipping them in food coloring and glazing them in gelatin. In the old times, this this dessert was specialy made for the royals.

2. Takoh | ตะโก้ | Coconut Cream Jelly.
          Tapioca flour mixed with heavy coconut cream, coconut pulp and sugar are mixed and steamed to create an intense coconut custard. Sometimes takoh is served plain while other times it is placed over a bed of tapioca. It is always prepared in banana leaf wrappers.

3. Kanom Chun | ขนมชั้น | Thai Jello.
          Thai Jello is similar to Jello that you might find in western countries, however, in Thailand it is sliced up and usually covered with different toppings, such as shredded coconut. The green Kanom Chun are naturally colored with fragrant pandan leaf and layered with coconut cream jelly. Thai jellies are usually a little more strong than average European jellies, which is why they hold their shape so well.

4. Mango Sticky Rice | ข้าวเหนียวมะม่วง
          Kao Neaw Ma Muang. Heavenly is the perfect way to discribe this classic Thai dessert. The most famous of all Thai desserts, it is made of glutinous rice, fresh mango and coconut milk. Although originating in Thailand, it is consumed throughout the Indochina region. The
peak of the mango season is the summer months of April and May, but you can now find this delicious dessert all year round in Chiang Mai.

 

 

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