hi Heidi Attwood,
I enjoyed reading your story..Thanks.. it’s very nice of you .. to consider your friend like that. I’m so happy that you like the recipe. Thanks ^^

In Australia we can get the dried fernbrake but the preparation is so long and tedious that I left it out.

My variation was: Kim chi – I make my own – plus chopped spring onions and the pork mix. Left out the chili, in case it was too strong – one can always add it later. The batter worked out fine and the overall combination was brilliant.

Many thanks for posting this lovely recipe which I shall certainly use again.

Kind regards
Heidi

hi Mara,
Yes.. the green one is not peeled ones.. the yellow ones are peeled mung beans that you use for this dish. ^^

hi J. ,
Yes..now it makes sense..and that sounds good to try someday. Thanks for your info.. hehe

Just grind the mung beans in a very strong blender or mill. Mung bean flour can be made easily because mung beans are not extremely hard.

Yes, I meant ground uncooked sweet rice and mung beans (soaked in water first,) I’ve eaten it like that before, but have never made them myself.

hi J.,
Oh.. I’ve never tried that method method.. did you try to eat it before? I can not picture that chunks of rice in this.. lol
If they grind the rice with the mung bean..then I can understand it though..hehe

My question: If I wanted to add uncooked sweet rice to your mung bean pancake recipe, how much am I supposed to add? Have you made it this way before?

hi Fia,
I’m sorry but I’ve never made mung bean flour from dried mung beans before. I buy the powder from a store. Sorry for poor answer.