Sweet Rice Cakes Stuffed with Yellow Beans

Ingredients

Directions

Simmer the mung beans in 1 c cold water for 20 minutes.

Drain and set aside.

Mix the coconut with the salt, sprinkle evenly on a plate and 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 and set In a large bowl, mix the rice flour with 1/2 c water and knead into a dough the consistency of pie crust.

Mold into 1 1/2 inch balls, then flatten with the palm of your hand to form patties 1/8 inch thick and 2 inch wide.

Fill a large bowl half full with water and 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 and 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.