To prepare the filling, heat oil in a wok and fry garlic until lightly golden. Add dried shrimps and salted radish, stir-fry until aromatic. Stir in mushrooms and fry until fragrant. Add black-eyed beans and steamed glutinous rice; mix.
Add seasoning and stir-fry well for 3040 seconds. Remove into a mixing bowl and add in spring onions and chopped coriander leaves. Leave aside to cool then shape into small balls to be used as filling.
Combine hot and cold water. Add salt and colouring. Put sifted flours into a mixing bowl. Pour in coloured warm water; combine mixture to form a half-cooked dough. Add in oil and knead to a smooth dough.
Divide dough into 20 equal portions. Wrap each ball of filling with a piece of dough. Dust wooden moulds lightly with a little tapioca flour. Put the balls of kuih into the mould. Press lightly then tap out the kuih.
Place kuih on a lightly-greased steaming tray. Steam over medium heat for 10 minutes or until cooked. Brush kuih lightly with corn oil and serve immediately.