Title: Sweet Rice Cakes Stuffed with Yellow Beans
Categories: Dessert Thai Rice Vegetarian
Yield: 4 Servings
| 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.