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Sweet Rice Cakes Stuffed With Yellow Beans

Sweet Rice Cakes Stuffed With Yellow Beans recipe image
This Thai dessert features Yellow mung beans, Dessicated coconut, Salt, White sesame seeds, Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 993.4
Dietary: Vegan, Vegetarian
Description
This Thai dessert features Yellow mung beans, Dessicated coconut, Salt, White sesame seeds, Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/2 cup Yellow mung beans
  • 2 cup Dessicated coconut
  • 1/2 teaspoon Salt
  • 3 tablespoon White sesame seeds
  • 1/4 cup Sugar
  • 2 cup Rice flour
Directions
  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,
  7. 7
    mix the rice flour with 1/2 c water &
  8. 8
    knead into a dough the consistency of pie crust.
  9. 9
    Mold into 1 1/2" balls, then flatten with the palm of your hand to
  10. 10
    form patties 1/8" thick & 2" wide.
  11. 11
    Fill a large bowl half full with water & bring to a boil.
  12. 12
    Cook the rice cakes for 4 to 5 minutes or until they start to float.
  13. 13
    While still hot, coat each side of the cakes with the coconut-salt mixture.
  14. 14
    Place 1/4 to 1/2 ts of the mung beans into the centre of each cake.
  15. 15
    Fold the edges over & pinch closed to form a half circle.
  16. 16
    Dip each into the sesame seed-sugar mixture, coating both sides well.
  17. 17
    Serve hot or cold.
  18. 18
    They will keep in the refrigerator for 2 to 3 days

Nutrition Facts

Servings 4

Amount Per Serving
Calories 993.4kcal
% Daily Value *
Total Fat 47.1g73%
Saturated Fat 33.4g167%
Cholesterol 0.0mg0%
Sodium 2488.7mg104%
Total Carbohydrate 129.1g44%
Dietary Fiber 13.1g53%
Sugars 23.8g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beans, boiling, cakes, coconut, dessert, dessicated, flour, mung, rice, salt, seeds, sesame, simmering, stuffed, sugar, sweet, thai, title, vegan, vegetarian
Read it online: https://www.chefs-mate.com/recipe/sweet-rice-cakes-stuffed-with-yellow-beans/