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Sweet Rice Cakes Stuffed with Yellow Beans
Sweet Rice Cakes Stuffed with Yellow Beans
- Recipe Submitted by ADMIN on 09/26/2007
Category: Thai, Vegetarian, Desserts, Rice
Ingredients List
- 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
Directions
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.
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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