What is luk chup and why does it look like fruit?

Luk chup is a traditional Thai sweet that falls under the broader category of fruit shaped pastries. It is made from mung bean paste blended with coconut milk and sugar, then molded into tiny fruits like mangoes, cherries, or bananas. Each piece is painted with edible colors and coated with a clear agar glaze, giving it a shiny, realistic finish. This attention to detail makes luk chup look almost identical to real fruit.

Where can I buy fruit shaped desserts near me?

Fruit shaped pastries are becoming easier to find thanks to their growing popularity. In major cities like New York and Los Angeles, bakeries and Thai shops sell them regularly. Smaller towns may have them in Asian grocery stores or patisseries that specialize in artistic desserts. If you cannot find them locally, online shops and marketplaces like Amazon and Etsy often sell luk chup kits or ready-made fruit shaped sweets.

Are fruit shaped desserts made of real fruit?

Not usually. While some fruit shaped pastries may include fruit purées, jams, or marmalades inside, the outer design is typically created with ingredients such as mung bean paste, mousse, chocolate, or jelly. The realistic look comes from food coloring, molds, and finishing sprays, not from actual fruit skin.

How do I make luk chup at home without special molds?

Making luk chup at home without molds is possible. You can roll the mung bean paste into small balls or ovals by hand, then use toothpicks or sculpting tools to add details like dimples or tips. After shaping, paint them with food-safe gel colors and finish with a thin agar glaze. While molds help with consistency, handmade luk chup has a charm of its own.

What’s the difference between luk chup and marzipan?

Both luk chup and marzipan are popular examples of fruit shaped pastries, but their ingredients and flavors are very different. Marzipan uses ground almonds and sugar, resulting in a nutty and dense texture. Luk chup is made with mung beans and coconut milk, producing a smooth, light, and less sweet taste. Marzipan is common in Europe, while luk chup is a signature dessert in Thai cuisine.

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Description

A peach-shaped dessert with marmalade, ganache, and velvet finish.

Ingredients

Scale

Fresh ripe peaches (peeled)

1 tsp lemon juice

Lime juice

Sugar

Pectin

Crème de Pêche Divina (optional)

White chocolate (chopped)

Heavy cream (divided)

Fresh lemon verbena (optional)

Softened gelatin

Silicone peach molds

White chocolate (for glaze)

Cocoa butter (for glaze)

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Instructions

1. Peel peaches, purée with lemon juice, heat with sugar and pectin.

2. Cool and freeze peach purée in molds to form cores.

3. Make white chocolate ganache with cream, verbena, and gelatin.

4. Whip ganache, fill molds, insert frozen cores, freeze again.

5. Detail peaches with knife, glaze in chocolate and cocoa butter.

6. Finish with velvet spray for realism.

Notes

Use high-quality silicone molds for best results.

Velvet spray creates a realistic peach skin finish.

Serve chilled for the best texture.

Prep Time: 1 hour
Cook Time: 15 minutes
Category: Dessert
Method: Frozen, Molded
Cuisine: Modern European

Nutrition

Serving Size: 1 peach dessert
Calories: 220
Sugar: 18g
Sodium: 25mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg