Step 1 — Soak and steam the mung beans

Drain your soaked mung beans and rinse them under cold water. Spread them in a single layer in a heatproof bowl or steamer basket and steam over medium-high heat for 20–25 minutes, until completely tender and soft when pressed. They should squish between your fingers with zero resistance — no chalky bits!

Step 2 — Blend into a smooth paste

While the beans are still warm, add them to a food processor or blender along with the coconut milk, pandan paste, sugar, and salt. Blitz until you have an ultra-smooth, silky paste — almost like thick hummus. Scrape down the sides and keep blending until there are absolutely no lumps. (A high-powered blender gives the SMOOTHEST result here.)

Step 3 — Cook the paste

Transfer the blended paste to a non-stick pan or wok over low-medium heat. Add the tapioca starch and stir continuously with a spatula for 10–15 minutes. This step is crucial — the paste will start out quite wet and loose, and as you cook it, it will thicken, pull away from the sides of the pan, and start looking more like a soft dough. You’ll know it’s ready when it holds its shape when you drag the spatula through it and the paste doesn’t immediately flood back in.

Transfer to a plate, cover with cling film pressed directly onto the surface, and leave to cool completely to room temperature. The paste will firm up further as it cools.

Step 4 — Shape your fruits

Once cooled, the paste should feel soft, pliable, and slightly tacky — almost like the world’s most delicious playdough. Lightly grease your palms with a tiny drop of neutral oil. Pinch off roughly 1 teaspoon of paste at a time (about the size of a large blueberry — remember, these are MINI!) and shape it into your chosen fruit.

Classic shapes to try:

• Orange / tangerine: Roll into a smooth ball, press lightly to flatten the base, poke a small indent in the top with a toothpick
• Banana: Shape into a gentle crescent with tapered ends
• Strawberry: Form a rounded teardrop, drag a toothpick lightly across the surface to create seed texture
• Corn: Roll into a stubby cylinder, use a toothpick to press rows of tiny kernel indentations all over
• Chilli: Roll into a thin tapered tube, curve one end slightly
• Eggplant / aubergine: Rounded teardrop, slightly flattened base

Place shaped pieces on a lined tray and refrigerate for 15–20 minutes to firm up before painting.

Step 5 — Paint with food colouring

This is the fun part! Mix your gel food colours with tiny drops of water on a palette or plate to create the shades you need. Use your finest brush and build up the colour in thin layers — it’s much easier to add colour than to remove it. For realistic-looking pieces:

• Add deeper shading on one side to create dimension
• Use a clean damp brush to soften and blend edges
• Layer yellow under orange for a more natural tangerine look
• Stipple green dots over red for strawberry seeds

Let each piece dry for a few minutes before moving on to the glaze.

Step 6 — Make the agar glaze

In a small saucepan, whisk together the agar powder, water, sugar, and salt. Bring to a gentle boil over medium heat, whisking continuously, and simmer for 1–2 minutes until the agar is fully dissolved. Reduce heat to the very lowest setting to keep the glaze warm and liquid — agar sets FAST at room temperature, so you need to work quickly.

(Pro tip: if the agar starts to set in the pot before you’re finished, simply reheat it gently over low heat and it will liquefy again — agar is very forgiving!)

Step 7 — Dip and glaze

Spear each painted fruit shape onto a toothpick through the base. Dip it smoothly into the warm agar glaze, letting the excess drip off for a second or two, then stand it upright in your foam block or colander to set. The coating will turn glossy and set in under a minute. Dip each piece twice for a thicker, more polished finish.

Add any stems or leaf picks while the second coat of agar is still slightly tacky so they stick in place.

Step 8 — Arrange and serve

Once all pieces are fully set, carefully remove the toothpicks and arrange your luk chup on a serving plate or in little paper candy cups. Try to present them on a dark or contrasting surface — the colours pop BEAUTIFULLY against black slate or dark wood.

Serve at room temperature or lightly chilled. Stand back and accept every compliment.