Sweet Rice Cakes Stuffed with Yellow Beans

Directions

Simmer the mung beans in 1 cup 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 ½ cup water and knead into a dough the consistency of pie crust. Mold into 1½ inch balls, then flatten with the palm of your hand to form patties ⅛ 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 ¼ to ½ teaspoons 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.