Mung Bean Pastries



	Mung Bean Pastries desserts, vegetarian, thai, bakery 1/2 cup mung bean flour 3/4 cup sugar 2 drop red or green food colouring 1/4 cup rice flour 3/4 cup coconut milk 1/2 teaspoon salt 2 tablespoon 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.