Mung Bean Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with finely ground mung beans, mung bean sprouts, and pork, then fried until crisp.
This savory pancake is made with finely ground mung beans, mung bean sprouts, and pork, then fried until crisp. It is familiar as a holiday dish and is especially satisfying on rainy days or when you need a hearty lunch or dinner.
Street food · 35 minutes to cook
Tips: Leaving a few mung bean pieces rather than grinding everything too finely gives the pancake a better texture.
Tips: Squeeze the moisture thoroughly from the sprouts and napa cabbage so the batter does not become watery.
Tips: Heat the pan well before adding the batter so the edges cook up crisp.
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Ingredients (1 serving)
- Soaked mung beans — 100 g
- Mung bean sprouts — 70 g
- Ground pork — 50 g
- Napa cabbage — 30 g
- Green onion — 15 g
- Garlic — 1 tsp
- Salt — 0.3 tsp
- Cooking oil — 2 Tbsp
- Water — 60 ml