| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Desserts, Thai, Rice, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/2 | c | Yellow mung beans |
| 2 | c | Dessicated coconut |
| 1/2 | ts | Salt |
| 3 | tb | 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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