Time needed: 1 day and 45 minutes.

Makes: 4 – 6 servings

1 cup dried mung beans
¼ cup glutinous rice
½ cup all-purpose flour
½ cup rice flour
¾ cup water
¾ cup ground pork
¾ cup cabbage kimchi, chopped
1½ cup pako leaves, boiled
2 cups bean sprouts, washed and drained
1 piece large egg
1/3 cup spring onions, chopped
4 pieces garlic cloves, minced
2 teaspoons salt
½ teaspoon ground black pepper
2 teaspoons sesame oil
4-5 tablespoons vegetables oil

Dipping sauce:
2 tablespoons soy sauce
1 tablespoon vinegar
Chopped spring onions


  1. Prepare rice and munggo

    In a bowl, combine the dried mung beans and glutinous rice.  Wash and rinse at least 2 times. Cover completely with water and soak overnight. Drain well.

  2. prepare other ingredients

    Chop the boiled pako leaves into ½-inch pieces. Place in a large bowl. Add kimchi, ground pork, bean sprouts, spring onion, garlic, egg, sesame oil, salt, and ground black pepper. Mix well.

  3. Make batter

    Place soaked mung beans, glutinous rice, and water in a blender/food processor/mortar and pestle and grind into a creamy loose paste. Add to the bowl of vegetable mixture. Add flour and rice flour. Mix well. Once left to settle, water will drain. Just mix it up again.

  4. Pan fry

    In a wide non-stick pan over medium heat, add enough oil to cover half of the bottom and heat it up. Add about 1 cup of the batter into the pan and spread it out into a 6-inch round torta. Cook until the bottom turns light golden brown and crunchy, about 3 – 4 minutes. Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed.

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