Step 1

In a bowl, mix mung bean starch with ½ cup of water until fully integrated.

Step 2

Heat up the remaining 3 cups of water in a saucepan until you see lots of bubbles start to appear at the bottom (Keep a close eye to avoid overheating it).

Step 3

Turn the heat to low. Stir the starch mixture well, then pour into the water. Stir constantly with a spatula for 1-2 minutes.

Step 4

When you see big air bubbles coming up to the surface and the mixture becoming quite thick and sticky but still runny, remove the saucepan from the heat (watch the video below for reference).

Step 5

Pour the translucent mass into a heat-proof container. Leave it to cool uncovered. Then cover with a lid and store in the fridge until it turns into a block of white, solid jelly. It takes 2-3 hours.

Step 6

Put one hand over the jelly, then flip the container upside down. It will slide off onto your hand easily. Put the block onto a chopping board.

Step 7

Use a knife to cut the jelly into noodle strips of your preferred thickness (See note 3 for an alternative method). Transfer them to a serving plate/bowl.

Step 8

In a small bowl, mix minced garlic, light soy sauce, black rice vinegar, sesame oil, chili oil and salt (if needed). Pour it over the jelly noodles. Top with scallions and fresh chili (if using).

Step 9

You can keep the jelly refrigerated for up to 3 days. Slice and season whenever you want to serve the dish.

Step 10

Be aware that the jelly will become firmer and more brittle over time. So if you plan to serve it after more than 1 day, increase the water by ½ cup when cooking it.