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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (214g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 696 (61%)|
|Amt Per Serving||% DV|
|Total Fat 77.3g||103 %|
|Saturated Fat 65.6g||328 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 43mg||1 %|
|Potassium 700.1mg||18 %|
|Total Carbohydrate 111.3g||33 %|
|Dietary Fiber 20.8g||83 %|
|Sugars, other 90.4g|
|Protein 12.4g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1139
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!