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Ingredientes
- 1/2 c. Yellow mung beans
- 2 c. Dessicated coconut
- 1/2 tsp Salt
- 3 Tbsp. White sesame seeds
- 1/4 c. Sugar
- 2 c. Rice flour
Direcciones
- Simmer the mung beans in 1 c cool water for 20 min. Drain & set aside.
- Mix the coconut with the salt, sprinkle proportionately n a plate & set aside. In a small pot, over low heat, toast the sesame seeds till light brown. Mix the seeds into the sugar proportionately 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 create 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 min or possibly till they start to float. While still warm, coat each side of the cakes with the coconut-salt mix. Place 1/4 to 1/2 ts of the mung beans into the centre of each cake. Fold the edges over & healthy pinch closed to create a half circle. Dip each into the sesame seed-sugar mix, coating both sides well. Serve warm or possibly cool. They will keep in the refrigerator for 2 to 3 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 465 | |
| Calories from Fat 43 | 9% |
| Total Fat 5.09g | 6% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 297mg | 12% |
| Potassium 405mg | 12% |
| Total Carbs 92.71g | 25% |
| Dietary Fiber 6.8g | 23% |
| Sugars 14.32g | 10% |
| Protein 12.1g | 19% |
