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 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 & 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.
I think the author means "gooey junk" when referring to gelatin.
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.
