Craving a unique and surprisingly delightful snack or breakfast treat? Look no further than these crispy mung bean pancakes! These aren't your average pancakes; they offer a satisfying crunch with a subtly sweet flavor that will quickly become a new favorite. Made with simple, wholesome ingredients, these pancakes are surprisingly easy to whip up, perfect for a quick weeknight treat or a fun weekend project. Their light and airy texture belies their satisfying crunch, making them a perfect balance of delicate and robust. They’re also incredibly versatile; enjoy them plain, or elevate them with your favorite toppings.
Ready to experience the magic of these crispy mung bean pancakes for yourself? This recipe will guide you through each step, from preparing the batter to achieving that perfect golden-brown crisp. Let's get started!
Tools Needed
- Electric rice cooker
- Large bowl
- Rolling pin
- Scraper
- Electric griddle
Ingredients
- Mung beans: 300 grams
- All-purpose flour: 260 grams
- Highly active dry yeast: 2 grams
- Sugar: null
- Water: null
- Cooking oil: null
Step-by-Step Instructions
Step 1. Prepare the Mung Bean Filling and Dough
- Soak 300 grams of mung beans for more than six hours. After cleaning, cook them in an electric rice cooker with two bowls of water until done.
- In a large bowl, mix 260 grams of all-purpose flour, 2 grams of highly active dry yeast, and a spoonful of sugar. Use 140 milliliters of warm water to knead into a smooth dough. Adjust water as needed.
- Shape the dough into a ball, place it in a floured bowl, cover with plastic wrap, and let it ferment until doubled in size.
- Mash the cooked mung beans with a rolling pin into a paste, adding sugar to taste.
Step 2. Assemble and Shape the Treats
- Mix 2 spoons of flour, a spoonful of sugar, and hot oil to a thin consistency.
- Knead the fermented dough 20 times, flatten it, and roll it into a thin rectangular sheet, with thinner edges.
- Spread the oil paste evenly on the dough, fold it like a dumpling, and pinch to seal. Fold in half again, gathering the sides towards the center to form a round shape. Flatten and roll out again, making the edges thinner.
- Place a spoonful of mung bean paste onto the center of each wrapper and fold it like a dumpling, sealing the filling. Shape into a round ball and flatten.
Step 3. Cook the Crispy Treats
- Heat an electric griddle, brush with oil. Place the dough balls on the griddle, leaving space between them. Brush the tops with oil, cover, and cook for 5 minutes, flipping halfway.
- Cook until both sides are golden brown.
Read more: Crispy Salt & Pepper Shrimp: A Simple Chinese Prawn Recipe
Tips
- Adjust the water amount when kneading the dough as needed.
- Add more sugar to the mung bean paste if you prefer it sweeter.
Nutrition
- N/A
FAQs
1. Can I use other types of beans instead of mung beans?
While mung beans are ideal for their texture and flavor, other beans may not produce the same crispy result. It's best to stick with mung beans for this recipe.
2. How can I store leftover crispy mung bean treats?
Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They may soften slightly over time.
3. What can I add to the recipe to customize the flavor?
Get creative! Add spices like cinnamon or cardamom, mix in dried fruits, nuts, or seeds, or drizzle with honey or maple syrup after cooking.
These crispy mung bean treats offer a delightful and unexpected culinary experience, showcasing the versatility of a humble ingredient. From a simple snack to a unique dessert, they're sure to impress your taste buds and satisfy your sweet and crunchy cravings. Enjoy experimenting with different flavors and toppings to create your own perfect batch!