Sweet Rice Cakes Stuffed with Yellow Beans
Sweet Rice Cakes Stuffed with Yellow Beans recipe
Yield
4 servingsPrep
55 minCook
5 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
mung beans
yellow |
|
| 2 | cups |
coconut, shredded (desiccated)
|
*
|
| ½ | teaspoon |
salt
|
|
| 3 | tablespoons |
sesame seeds
white |
|
| ¼ | cup |
sugar
|
|
| 2 | cups |
rice flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
mung beans
yellow |
|
| 473 | ml |
coconut, shredded (desiccated)
|
*
|
| 2.5 | ml |
salt
|
|
| 45 | ml |
sesame seeds
white |
|
| 59 | ml |
sugar
|
|
| 473 | ml |
rice flour
|
|
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.
