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Mung Bean Pastries

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      Title: MUNG BEAN PASTRIES
 Categories: Bakery, Thai, Desserts, Vegetarian
      Yield: 2 Dozen
 
    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.
 
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