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Receta Sweet Rice Cakes Stuffed With Yellow Beans
by Global Cookbook

Sweet Rice Cakes Stuffed With Yellow Beans
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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

  1. Simmer the mung beans in 1 c cool water for 20 min. Drain & set aside.
  2. 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.