1/2 c Yellow mung beans
2 c Dessicated coconut
1/2 ts Salt
3 tb White sesame seeds
1/4 c Sugar
2 c Rice flour
Simmer the mung beans in 1 c cold water for 20 minutes. Drain & set
aside. Mix the coconut with the salt, sprinkle evenly n a plate & set
aside. In a small pot, over low heat, toast the sesame seeds until
light brown. Mix the seeds into the sugar evenly spread on the dish &
set aside. In a large bowl, mix the rice flour with 1/2 c water &
knead into a dough the consistency of pie crust. Mold into 1 1/2″
balls, then flatten with the palm of your hand to form patties 1/8″
thick & 2″ wide. Fill a large bowl half full with water & bring to a
boil. Cook the rice cakes for 4 to 5 minutes or until they start to
float. While still hot, coat each side of the cakes with the
coconut-salt mixture. Place 1/4 to 1/2 ts of the mung beans into the
centre of each cake. Fold the edges over & pinch closed to form a
half circle. Dip each into the sesame seed-sugar mixture, coating
both sides well. Serve hot or cold. They will keep in the
refrigerator for 2 to 3 days.
Yields
4 Servings