Woon Krob (Crispy Gelatin)

This Crispy Gelatin or “Woon Krob” in Thai. This Crispy Gelatin is version for the kids' dessert favorite is also gelatin-free, as well as those colorful with longer keep. Most of the child are like.

INGREDIENTS:

• 1 ½ tablespoon of gelatin powder
• 2 cups of floating jasmine water
• 2 cups of sugar
• 2 tbsp of arrow root flour
• Artificial food color or nature color

PREPARATION:

• Mix gelatin powder with floating jasmine water to pot.
• Put the pot on fire and stir it until gelatin melt.
• Add sugar and stir it until it melt then filter it with white and thin fabric.
• Put gelatin on fire again and simmer it until it sticky then put it down from fire.
• Split gelatin for mixing with food color.
• Pour gelatin to mold or tray and let it become stiff.
• Cut harden gelatin in little piece.
• Sun-Dried it for 3 times or until its skin hard.

  

Luuk Chuup (Fruity Mung Bean Dessert)

Luuk Chuup is Thai dessert made from stir beans.  Very  popular of various types of fruit sculpture and look beautifully colorful.   The  child to love to practice their mastery of niceness.  Tender for the beauty and cleanliness to be caregivers.  So the ball is like a plate of "science" and "art" in it's own.

INGREDIENTS:

• 150 g. mung beans, washed and soaked overnight
  
• 1 ½ cups coconut milk
  
• 1 cup sugar
  

FOR THE COATING:

• 1 tbsp gelatin
  
• 2 cups water, with
  
• 1 drop of jasmine extract
  
• ½ cup sugar
  
• 20-30 bamboo sticks, 10cm-12.5cm long, satay sticks or long toothpicks
  

PREPARATION:

Foam base measuring 15cm x 20cm (holds 20-30 pieces of look choop) 3 small paint brushesfood colourings: red, yellow, green, and purple

COOKING:

• Boil the mung beans until soft then drain thoroughly.
  
• Use the same pot to mash the boiled beans with the coconut milk and sugar. 
• Stir over low heat until thoroughly blended, and until dry. Set aside to cool.
  
• For the fruit shapes, take about 2-3 teaspoons of mung beans and use your hands to shape them into the form of the fruit desired - mangoes, oranges and cherries are popular choices. 
• Use the bamboo sticks to lift the fruit pieces and place them on the foam base.
  
• In a pan, mix the gelatin, water (with jasmine added) and sugar. 
• Bring to the boil over low heat. 
• Allow about one third of the water to evaporate so the jelly thickens.
  
• Coat the beans, paint with the food colouring so they represent the selected fruit. 
• Leave to dry.
  
• Once dried, dip each fruit in the jelly at least three times and leave to dry on the foam base.
  
• Sharpen the forms with a small kitchen knife.