Description Edit

Ingredients Edit

Directions Edit

  1. Put mung beans and 2 cups water in a small pot. Cook till the beans tender.
  2. Pour the beans in colander to drain off water. Set a side.
  3. Mix rice flour, corn starch, water and coconut milk together.
  4. Seasoning with Sugar, salt, turmeric powder and green onion. Stirs well. Set a side.
  5. Mashed tofu in another bowl with cooked mung bean.
  6. Add Jicima and mushroom sauce with tofu. Mix well.
  7. Heat up a non-stick pan, pour 1 tablespoon cooking oil when it hot.
  8. Sauté the tofu mixtures in the pan for couple minutes then add bean sprouts.
  9. Stirs and remove from the heat and set a side.
  10. Heat up a non-stick frying pan with medium high temperature.
  11. When the frying pan is hot, take a piece of paper towel and dips in the remaining oil.
  12. Take the oily paper towel wipes in side, on top of the frying pan.
  13. Stirs the batter again and pour a thin layer of batter in the hot frying pan.
  14. When pour the batter, spread it around the frying pan to form a circle, full moon shape.
  15. Spoon out some filling , and put in the middle of the cake.
  16. Cover pan to cook for few seconds or till the bottom of the cake is golden brown.
  17. Flip half side of the cake over to form a half moon shape cake.
  18. Remove the cake and place on a plate.
  19. Continue to make more pancakes until the batter gone.
  20. Make 10 small vegetarian pancakes or 6 large size.
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