Sweet rice cakes stuffed with yellow beans

Yield: 4 servings

Measure Ingredient
½ cup Yellow mung beans
2 cups Dessicated coconut
½ teaspoon Salt
3 tablespoons White sesame seeds
¼ cup Sugar
2 cups 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 ½ c water & knead into a dough the consistency of pie crust. Mold into 1½" balls, then flatten with the palm of your hand to form patties ⅛" 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 ¼ to ½ 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.

Pojanee Vatanapan's "Thai Cookbook" From: Mark Satterly Date: 09-27-94

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