So several weeks ago I posted a recipe for Mung Bean Crepes. In that recipe we only used HALF the mung bean and rice mixture we soaked. Well here is what you can do with the other half.
In your blender combine
the rest of the soaked mung beans, drained well (refer to previous recipe, hyper linked above, for soaking directions)
3 cloves garlic, use fresh juicy ones
1-3 TB shredded red chili (to taste)
2 TB furikake rice seasoning (can be purchased at an Asian market or make your own with equal parts seaweed flakes and sesame seeds, then half parts of sugar and salt)
2/3 Cup cornstarch
2/3 C rice flour
Blend. Scrape the sides of the blender to release the flour and starch. This is a thick mixture and the flour inevitably sticks to the sides, even with the best blender. Blend again into smooth and uniform.
Prep your veggies!
1/2 purple onion, diced
1 small Napa cabbage sliced thin, about 2 Cups
1 Cup rough chopped mushrooms, any variety. If using shitake, dice steams for faster cooking
1 large carrot grated, about 3/4 Cup
You can also add peppers or other veggies that your family likes. Keep the veggie level to around 4 Cups for the right ratio of batter.
Place all cut veggies in a large mixing bowl. Pour batter from blender over veggies and mix thoroughly.
Heat skillet on medium high and add a few drops of sesame oil. Spoon about 1/3 Cup of mixture into skillet. Cook 5 minutes them flip and cook for another 5 minutes.
Serve with dipping sauce from Mung Bean Crepe recipe, hot Asian mustard, or soy sauce.
This recipe yields 15-20 cakes. Makes a great appetizer. These cakes can be made ahead and reheated in the oven.