Mix rice flours, mung bean powder, salt and seasonings together.
Slowly add enough cold water to make a medium batter about the consistency of pancake batter. Let stand for 10 minutes. If batter is too thick, add more water to reach desired consistency.
Heat frying pan or griddle over medium high heat. Coat with 1 teaspoon to 1 tablespoon of oil, depending on pan size. The oil should barely cover the bottom of the pan.
Drop batter into pan by large spoonfuls, and cook for two minutes on each side until golden.
This works as a “bread” type side with a savory meal.
Copyright © 2003 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.