Taiwanese Mung Bean Pancakes with Tangy Pickled Radish

Drain the soaked mung beans thoroughly. In a blender, combine the drained mung beans, all-purpose flour, rice flour, salt, white pepper, and water. Blend until a smooth batter forms, similar to a thick pancake batter.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Pour about 1/2 cup of batter into the skillet, spreading it evenly to form a round pancake.

Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil as needed for each pancake.

While the pancakes are cooking, prepare the pickled radish topping. If using store-bought, simply dice it. If making your own, ensure it's finely chopped.

Serve the warm mung bean pancakes immediately, topped generously with the diced pickled radish and a sprinkle of fresh cilantro.