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.