Tortang Munggo

In a bowl, combine the dried mung beans and glutinous rice.  Wash and rinse at least 2 times. Cover completely with water and soak overnight. Drain well.

Chop the boiled pako leaves into ½-inch pieces. Place in a large bowl. Add kimchi, ground pork, bean sprouts, spring onion, garlic, egg, sesame oil, salt, and ground black pepper. Mix well.

Place soaked mung beans, glutinous rice, and water in a blender/food processor/mortar and pestle and grind into a creamy loose paste. Add to the bowl of vegetable mixture. Add flour and rice flour. Mix well. Once left to settle, water will drain. Just mix it up again.

In a wide non-stick pan over medium heat, add enough oil to cover half of the bottom and heat it up. Add about 1 cup of the batter into the pan and spread it out into a 6-inch round torta. Cook until the bottom turns light golden brown and crunchy, about 3 – 4 minutes. Turn it over and cook until the second side turns light golden brown, another 2 minutes. Turn it over once more and cook another 2 minutes on the first side. Add more vegetable oil to the pan if needed.