Top left : Biji Nangka Mas
Top right: Mas Sejemput (Thong Yip)
Bottom left: Lupchup
Bottom right: Serikaya Kacang
Mama realised that Mama has never seen and doesn't know the names for these Kelantanese traditional kuih (desserts). Luckily Mama's friend told us their names and tonight Mama quickly asked for Uncle Google's help to find out more about them.
(At the moment Mama still doesn't get much information about Biji Nangka Mas and Serikaya Kacang)
Mas Sejemput / Thong Yip (sweet egg yolk cup)
| Thong Yip is popularly made on propitious occasions since its name begins with the word 'thong' which means gold and the Thais believe that gold, which symbolizes fame and wealth, will bring good luck to them. |
Ingredients
• Yolks from 5 duck's eggs and 5 hen's eggs
• 3 cups of sugar
• 3 cups of water scented with jasmine
• Yolks from 5 duck's eggs and 5 hen's eggs
• 3 cups of sugar
• 3 cups of water scented with jasmine
How to cook
1. To make syrup, stew sugar in water scented with jasmine in a pan until all the sugar dissolves and bubbles appear all over the water surface.
2. Whip the yolk until stiff.
3. Remove the syrup from heat and wait until it becomes still.
4. Spoon up the yolk and drop it into the syrup. Repeat this until the yolk is finished. Each spoonful of yolk will become circular in shape in the syrup that is not too thick.
5. Put the syrup pan on a moderate heat. Pour some jasmine-scented water into the pan from time to time to prevent the syrup from thickening. Turn over the golden circular pieces in the pan before spooning them into a container with some syrup.
6. Make each piece into the shape of a five-point star and place it in a china cup to allow it to firm up.
7. Take it out of the cup and it is ready for serving.
1. To make syrup, stew sugar in water scented with jasmine in a pan until all the sugar dissolves and bubbles appear all over the water surface.
2. Whip the yolk until stiff.
3. Remove the syrup from heat and wait until it becomes still.
4. Spoon up the yolk and drop it into the syrup. Repeat this until the yolk is finished. Each spoonful of yolk will become circular in shape in the syrup that is not too thick.
5. Put the syrup pan on a moderate heat. Pour some jasmine-scented water into the pan from time to time to prevent the syrup from thickening. Turn over the golden circular pieces in the pan before spooning them into a container with some syrup.
6. Make each piece into the shape of a five-point star and place it in a china cup to allow it to firm up.
7. Take it out of the cup and it is ready for serving.
Luk Chup
(fruit-shape desserts made of mung-bean flour with natural colouring)
| They look like various kinds of fruit and vege- tables, such as chillies, cherries, mangosteens, oranges, mangoes, bananas, watermelons, and carrots but they are in miniature. Their taste is sweet, their smell is fragrant, and their appearance is attractive and colourful. They are called Luk Chup. |
In the old days, Luk Chup were 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.
To make Luk Chup, the basic ingredients are ground mung beans (with skins removed), sugar, coconut cream, clear gelatin, and food-colouring. Ground bean paste is mixed with sugar before coconut cream is added. The mixture then is heated over a gentle fire until it becomes sticky. After leaving it cool, the mixture is taken to be molded into the desired shapes of fruits and vegetables. This important step needs good dexterity. Every curve and line requires a very gentle touch to shape the mixture into the miniature fruits or vegetables. But the size of each piece is limited by the amount of mixture that can be made to hold together. Then the little models are painted in various colors. When dry, they are dipped in clear gelatin.
The sweetmeats can be kept in a refrigerator for up to three weeks. Nowadays Luk Chup are not as commonly found as other Thai sweets. They are on sale in only some shops selling Thai desserts.
To make Luk Chup, the basic ingredients are ground mung beans (with skins removed), sugar, coconut cream, clear gelatin, and food-colouring. Ground bean paste is mixed with sugar before coconut cream is added. The mixture then is heated over a gentle fire until it becomes sticky. After leaving it cool, the mixture is taken to be molded into the desired shapes of fruits and vegetables. This important step needs good dexterity. Every curve and line requires a very gentle touch to shape the mixture into the miniature fruits or vegetables. But the size of each piece is limited by the amount of mixture that can be made to hold together. Then the little models are painted in various colors. When dry, they are dipped in clear gelatin.
The sweetmeats can be kept in a refrigerator for up to three weeks. Nowadays Luk Chup are not as commonly found as other Thai sweets. They are on sale in only some shops selling Thai desserts.
Taken from : http://www.thaiwaysmagazine.com/thai_desserts/desserts_thai_cultures.html
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