As is typical of Asian candy, these candies are only a little bit sweet, the outside has the texture similar to marzipan. Ingredients Filling
70 gms Black and Red Soya Beans
50 gms Sugar
100 ml Oil

Ingredients For Outside
100 gms Wheat Flour ( Bleached Wheat Flour if Available )
100 ml Coconut Milk
30 gms Sugar
1/2 Teaspoon Salt
2-4 Drops Jasmin Flavour
2-3 Drops Food Colouring

Preparation
1. Soak the beans overnight, then clean it and boil for 20 minutes.
2. Blend in a food processor to form a smooth paste.
3. Take the bean paste and warm in a saucepan, add the oil and sugar and keep stirring until the bean paste is thick and nearly dry. Take off the heat and leave to cool.
4. When it’s cool, take small pieces (approx 25g) of the paste and roll them in your hands to form balls. These will form the centre.
5. For the outside, mix the flour, coconut milk, sugar, salt, jasmin and food colouring together.
6. Heat this mixture over a low heat and keep stirring until the flour has cooked through and the mixture thickened and become sticky.
7. Separate it into pieces and again form balls with them, you will need one cover ball for each centre.
8. To form the finished candy, flatten the outer cover into a disc, place a filling ball inside, then fold up the outside around and press the edges together.
9. If you find the mixture is a little too sticky, you can dust your hands with cassava starch.
10. Roll the sweets so they are elongated, and cut them in half.