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Sweet Rice Cakes Stuffed With Yellow Beans

A home-style Sweet Rice Cakes Stuffed With Yellow Beans made with Yellow Mung Beans, Salt, Sugar, and Rice Flour. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 cup
• 1/2 tsp
• 1/4 cup
• 2 cup

Method (preview)

1. 1

   Simmer the mung beans in 1 c cold water for 20 minutes.

2. 2

   Drain & set aside.

3. 3

   Mix the coconut with the salt, sprinkle evenly n a plate & set aside.

4. 4

   In a small pot, over low heat, toast the sesame seeds until light brown.

5. 5

   Mix the seeds into the sugar evenly spread on the dish & set aside.

6. 6

   In a large bowl, mix the rice flour with 1/2 c water & knead into a dough the consistency of pie crust.

7. 7

   Mold into 1 1/2 ″ balls, then flatten with the palm of your hand to form patties 1/8 ″ thick & 2 ″ wide.

8. 8

   Fill a large bowl half full with water & bring to a boil.

9. 9

   Cook the rice cakes for 4 to 5 minutes or until they start to float.

10. 10

    While still hot, coat each side of the cakes with the coconut-salt mixture.

11. 11

    Place 1/4 to 1/2 ts of the mung beans into the centre of each cake.

12. 12

    Fold the edges over & pinch closed to form a half circle.

13. 13

    Dip each into the sesame seed-sugar mixture, coating both sides well.

14. 14

    Serve hot or cold.

15. 15

    They will keep in the refrigerator for 2 to 3 days.