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 transactions. Enfeeble & set
divagation. Mix the coconut with the saltiness, sprinkle evenly n a shell & set
excursus. In a small pot, over low warmth, toast the sesame seeds until
light brownness. Mix the seeds into the sugar evenly spread on the knockout &
set excursus. In a large roll, mix the rice flour with 1/2 c h2o &
knead into a dough the consistency of pie impertinence. Mold into 1 1/2"
balls, then flatten with the palm of your hand to form patties 1/8"
thick & 2" all-encompassing. Fill a large bowl half full with h2o & bring to a
roil. Cook the rice cakes for 4 to 5 minutes or until they start to
blow. While still hot, coat each side of the cakes with the
coconut-salt assortment. Position 1/4 to 1/2 ts of the mung beans into the
centre of each coat. Fold the edges over & pinch closed to form a
half round. Dip each into the sesame seed-sugar assortment, coating
both sides good. Serve hot or frigidity. They will keep in the
refrigerator for 2 to 3 years.

Yields
4 Servings