*  Exported from  MasterCook  *
 
                 SWEET RICE CAKES STUFFED WITH YELLOW BEANS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Thai
                 Rice                             Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
 
   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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