Luk Chup

Miniature mung bean paste sweets hand-painted to resemble perfect tiny fruits and vegetables.

Ingredients

• 700g firm tofu
• 400g roti dough
• a handful of sliced shallots
• 2 tsp palm sugar
• 2 tbsp neutral vegetable oil
• 1 cup baby corn, sliced
• a handful of fresh mint, chopped
• lime wedges, to taste

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with coconut oil.

2. 2

   In a large bowl, whisk together the roti dough and ground turmeric until evenly combined.

3. 3

   In a separate bowl, blend the lime wedges with the coconut milk until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 20 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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