150 gm mung beans, washed and soaked overnight
For the coating:
Boil the mung beans until soft then drain thoroughly.
Use the same pot to mash the boiled beans with the coconut milk and sugar. Stir over low heat until thoroughly blended, and until dry. Set aside to cool.
For the fruit shapes, take about 2-3 teaspoons of mung beans and use your hands to shape them into the form of the fruit desired - mangoes, oranges and cherries are popular choices. Use the bamboo sticks to lift the fruit pieces and place them on the foam base.
In a pan, mix the gelatin, water (with jasmine added) and sugar. Bring to the boil over low heat. Allow about one third of the water to evaporate so the jelly thickens.
Coat the beans, paint with the food colouring so they represent the selected fruit. Leave to dry.
Once dried, dip each fruit in the jelly at least three times and leave to dry on the foam base.
Sharpen the forms with a small kitchen knife.