Mung Bean Pastries

Directions

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.