Rinse the mung beans in cold water until the water runs clear.

In a medium-sized pot, combine the rinsed mung beans and pandan leaf (if using) with 2 cups of water. Bring to a boil over high heat, then reduce to medium heat. Simmer for 20-25 minutes until the beans are soft and easily mashable.

Once cooked, remove the pandan leaf. Stir in coconut milk, sugar, and salt. Blend the mixture until completely smooth.

Return the mixture to the pot and cook over medium-low heat, stirring constantly until it starts to pull away from the sides (about 5-7 minutes).

Transfer the bean paste to a bowl and allow it to cool. Once cool, knead it for about 5 minutes until pliable. Shape into small balls.

Form the balls into playful fruit shapes.

Prepare bowls with food coloring and dip or paint your fruit shapes.

In a separate pot, boil the agar agar powder with water until dissolved. Dip each colored fruit into the agar solution for glazing.

Allow the glaze to dry for a few minutes on a rack; then remove any skewers and decorate with small leaves.

Place in an airtight container and refrigerate if not consumed immediately.

These treats last up to 1 week in the fridge and can be individually wrapped and frozen.