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 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.