Rinse the mung beans under cold water until the water runs clear; this removes any bitterness.

In a medium pot, combine the rinsed mung beans and pandan leaf (if using) with 2 cups of water. Bring to a boil, then lower the heat and simmer for 20-25 minutes until completely soft and mushy.

If there's excess water, continue to cook, stirring occasionally, until the mixture thickens and resembles porridge.

Stir in the coconut milk, sugar, and salt until fully dissolved. Blend the mixture until smooth using an immersion blender or a traditional blender.

Cook the blended mixture over medium-low heat, stirring constantly, until it becomes a dough that no longer sticks to the spatula, which may take around 20 minutes.

Let the dough cool, then knead until smooth and even in texture.

Test the dough's consistency by shaping a small piece into fruit and adjusting moisture as needed by adding a little water or continuing to cook if it’s too wet.

Roll into 7-8 gram balls and shape them into fruit: strawberries, oranges, or grapes.

For coloring, prepare bowls with drops of food coloring mixed with water. Dip your shapes to achieve a vibrant look.

Prepare the agar agar solution by boiling the agar agar powder with 1 1/2 cups of water until completely dissolved.

Dip each colored fruit into the agar agar solution, letting the excess drip off.

Coat with 3-5 layers of glaze, allowing each layer to dry.

Once glazed and dried, carefully remove any skewers used for shape, and decorate with small leaves.

Store at room temperature for a few hours or refrigerate tightly for longer storage.