Mung Bean Pockets
A traditional Huizhou-style snack. The mung beans are first sprouted until their skins crack and the sprouts begin to show. They are then mixed with wheat flour, salt, and water to form a batter. The batter is scooped into a bamboo hoop placed on a spatula and slowly lowered into boiling oil. Once the mixture solidifies into a lump, the hoop is lifted and the spatula removed, and the pockets are fried until they turn a dark yellowish-green.
Mung Bean Pockets are crispy, fluffy, and have a unique flavor.
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