Mung Bean Pastries
red or green
In a large bowl, combine the mung bean flour, sugar, food colouring and 2 cups 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 and the mixture is thick and 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 and salt, stirring until dissolved.
Strain into a pot and cook over medium heat for 10 minutes.
Drop 1 teaspoon 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 and refrigerate for 1 hour before serving.
They will keep in the refrigerator for 2 or 3 days.