bean jelly noodles

Slippery jelly noodles seasoned with a mouthwatering dressing, Liang Fen is a refreshing dish with great texture. It&#39;s very simple to make it from scratch.

Liang Fen (Mung Bean Jelly Noodles, 凉粉)

mung bean starch (see note 1)

water (divided)

garlic (minced)

1½ tbsp light soy sauce

1½ tbsp black rice vinegar (e.g. chinkiang vinegar)

½ tsp sesame oil

Chinese chili oil (or spicy black bean sauce,

Salt (to taste)

Scallions (finely chopped)

Fresh chili (sliced (optional))

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

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).

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

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).

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.

Make the jelly

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.

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.

Cut the noodles

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).

Season the dish

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

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.

Make ahead

https://www.youtube.com/watch?v=PjKUySKE2YU

Silky, slippery cold noodles seasoned with a delicious dressing, Liang Fen (aka Mung bean jelly noodles, 凉粉) is a popular Chinese dish that can be easily made at home.

🛒 Ingredients: 
-- For the jelly
½ cup mung bean starch
3½ cup water, divided
-- For the sauce
Scallions, finely chopped
Fresh chili, sliced (optional)
2 cloves garlic, minced
1½ tbsp light soy sauce
1½ tbsp black rice vinegar, e.g. chinkiang vinegar
½ tsp sesame oil
Chinese chili oil, or spicy black bean sauce, to taste

🔎 Find written instructions here: https://redhousespice.com/mung-bean-jelly/

🎵 Music: River by Ikson: https://youtu.be/O-YhAWs9uFM

0:00 Make the jelly
0:48 Shape the noodles
1:16 Season the dish

Liang Fen | Mung Bean Jelly Noodles | 凉粉

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Liang Fen (Mung Bean Jelly Noodles,...

Top 1 bean jelly noodles recipes from across the web

The most viewed bean jelly noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Liang Fen (Mung Bean Jelly Noodles,...

The most viewed bean jelly noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine