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INGREDIENTS

2 c Dessicated coconut
1/2 c Yellow mung beans
3 tb White sesame seeds
1/4 c Sugar
2 c Rice flour
1/2 ts Salt

Servings

INSTRUCTIONS

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.

NOTES

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Sweet Rice Cakes Stuffed with Yellow Beans

2 c Dessicated coconut 
1/2 c Yellow mung beans 
3 tb White sesame seeds 
1/4 c Sugar 
2 c Rice flour 
1/2 ts Salt

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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Nutrition

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Serving Size: 1 Serving (214g)
Recipe Makes: 4 Servings

Calories: 1139
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.

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Calories per serving: 1139

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