Luk Chup

Method

1. Rinse 50 g of peeled split mung beans in several changes of cold water until the water runs clear, then cover generously with fresh cold water and leave to soak for 3 hours, or overnight, until a bean splits under light pressure.
2. Drain the beans well and spread them in a shallow dish or a cloth-lined steamer basket. Steam over rapidly boiling water for 25 minutes, until a bean crushes to a smooth mash between finger and thumb with no chalky centre.
3. While still hot, tip the beans into a blender with 60 ml of thick coconut milk and blend to a completely smooth purée, scraping down once or twice. For the classic silky texture, press the purée through a fine sieve with the back of a ladle.
4. Scrape the purée into a non-stick pan with 45 g of caster sugar and 1 pinch of salt. Cook over low heat, stirring constantly with a silicone spatula, for 12-15 minutes: the paste will loosen as the sugar melts, then thicken and finally gather into a single ball that leaves the base and sides of the pan clean. Turn out onto a plate, cover with cling film touching the surface and cool to room temperature.