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Sweet Rice Cakes Stuffed With Yellow Beans

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      Title: SWEET RICE CAKES STUFFED WITH YELLOW BEANS
 Categories: Desserts, 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.
 
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