Yield: 4 servings
|½ cup||Yellow mung beans|
|2 cups||Dessicated coconut|
|3 tablespoons||White sesame seeds|
|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