Sweet rice cakes stuffed with yellow beans

1. Simmer the mung beans in 1 c cold water for 20 minutes.
2. Drain & set aside.
3. Mix the coconut with the salt, sprinkle evenly n a plate & set aside.
4. In a small pot, over low heat, toast the sesame seeds until light brown.
5. Mix the seeds into the sugar evenly spread on the dish & set aside.
6. In a large bowl, mix the rice flour with ½ c water & knead into a dough the consistency of pie crust.
7. Mold into 1 ½" balls, then flatten with the palm of your hand to form patties 1/8" thick & 2" wide.
8. Fill a large bowl half full with water & bring to a boil.
9. Cook the rice cakes for 4 to 5 minutes or until they start to float.
10. While still hot, coat each side of the cakes with the coconut-salt mixture.
11. Place ¼ to ½ ts of the mung beans into the centre of each cake.
12. Fold the edges over & pinch closed to form a half circle.
13. Dip each into the sesame seed-sugar mixture, coating both sides well.
14. Serve hot or cold.
15. They will keep in the refrigerator for 2 to 3 days