1/2 c Mung bean flour

3/4 c Sugar

2 dr Red or green food colouring

1/4 c Rice flour

3/4 c Coconut milk

1/2 ts Salt

2 tb Yellow mung beans, optional

In a large bowl, combine the mung bean flour, sugar, food colouring & 2 c cold water. Stir until the flour is almost dissolved. Strain

through cheesecloth into a pot. Over medium heat, stir the liquid until all remaining solids are completely dissolved & the mixture is thick & sticky enough to coat a spoon. Cool for 15 minutes. Cover a baking sheet with waxed paper. Drop the mixture by the spoonful onto the sheet. Do not allow the circles to touch. Let cool to room temperature. In a large bowl, combine the rice flour, milk & salt, stirring until dissolved. Strain into a pot & cook over medium heat for 10 minutes. Drop 1 ts of this onto the cooling gelatin circles. In a dry skillet, toast the yellow mung beans until they turn light brown. Generously sprinkle onto the pastries & refrigerate for 1 hour before serving. They will keep in the refrigerator for 2 or 3 days.