Soak the mung beans:

Wash the mung beans with clean water and soak for at least 4 hours (refrigerate in summer to prevent sourness) until the skins are fully softened, and they easily split open without a hard core.

Tip: If you're short on time, you can skip soaking and cook the beans directly in a pressure cooker.

Cook the mung beans:

Drain the soaked beans and add them to a rice cooker with about 300ml water (the water level should be slightly more than the beans, around 1.5 times the amount of mung beans).

Set the rice cooker to the "Cook Rice" setting and cook for about 40 minutes until the beans are soft and split open. If there's excess water, drain it off.

Mash and season:

While the beans are still warm, add the white sugar and mash the mixture into a smooth paste (you can use a food processor for a finer texture).

Once cooled, roll into small balls of about 30g each, and set aside.

Tip: For a more textured filling, you can leave some of the beans partially mashed.

Mix the flours:

For the soft, fermented version, combine the glutinous rice flour, all-purpose flour, and dry yeast in a large bowl and mix thoroughly.

Add water and knead the dough:

Gradually add the warm water, stirring with chopsticks until the mixture becomes crumbly. Then use your hands to knead it into a smooth dough (the dough should be soft but not sticky).

Key Tip: If the dough is too sticky, add a little more glutinous rice flour. If it's too dry, add small amounts of warm water (about 5-10ml at a time).

Rest the dough:

Cover the dough with plastic wrap and let it rest at room temperature for 10 minutes.

Divide the dough:

Divide the dough into 50g portions, rolling them into small balls.

Stuff the filling:

Take one dough ball and flatten it with your palm into a bowl-like shape with thin edges and a thicker middle. Place a mung bean filling ball in the center and slowly gather the dough around it, sealing the edges tightly. Roll it back into a ball and gently flatten it into a disc about 1.5 cm thick.

Tip: Lightly oil your hands or dust with some glutinous rice flour to prevent sticking.

Preheat the pan:

Heat a flat-bottomed pan or electric griddle and lightly oil it. Preheat on medium heat for 1 minute, then reduce to medium-low heat.

Cook both sides until golden:

Place the patties into the pan and cook on medium-low heat for about 3-4 minutes on each side, flipping when the bottom turns golden brown.

Press gently on the pancake; if it springs back quickly, it's fully cooked.

Advanced Tip: Cover the pan with a lid for 1 minute while frying to allow steam to soften the inside of the pancake.

Serve and enjoy:

Serve the pancakes while hot for a crispy exterior and chewy, soft center. Pair with tea for a perfect treat!