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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Thai Desserts, Rice, Thai, Vegetarian 4 Servings

INGREDIENTS

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

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 18
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 297.1mg
Potassium: 228.6mg
Carbohydrates: 72.9g
Fiber: 3.6g
Sugar: 13.1g
Protein: 5.7g


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