If you are artistic or have kids, try this dessert. It is loaded with fun. You will need imagination and delicate fingers besides small paint brush (brand new) and food coloring.
2-4 Servings
Tips and substitutions
It will keep refrigerated for a few days.
Boil mung bean in water until tender, almost paste like. Add coconut milk a little at a time. Stir in sugar. Use low heat. The paste should be smooth with no visible bean kernel. Let cool before handle.
To make gelatin, follow the instruction on the package.
Take a small amount and shape into fruits and vegetables. Stick your fruit or vegetable on the skewer for easy handling. Add color with your brush. Dip in gelatin to seal the color. Let the gelatin set before removing from the skewer.
