Mung bean jelly salad (Liangfen, 凉粉)
Chinese Mung bean jelly salad (Liangfen) pleases your palate both with its interesting texture and with its pungent flavour.
Servings: 2 servings
Mix mung bean starch with ½ cup of water in a bowl.
Heat up the remaining 3 cups of water in a saucepan until you see small bubbles start to appear at the bottom (see note 1).
Turn the heat to low. Quickly pour in the starch and water mixture while stirring constantly with a spatular (see note 2).
Remove the pan from the heat once you see big air bubbles coming up and the mixture appears to be translucent.
Pour the mixture into a container. Leave to cool, then store in the fridge until it forms a solid jelly (it takes around 2 hours).
You may use a special mung bean jelly slicer (see images in the post above) or simply cut it with a knife into shapes of your choice.
Garnish with coriander and fresh chilli. Season with black rice vinegar and Homemade spicy black bean sauce or other chilli sauces of your choice (see note 3).
1. Keep a close eye on the water. Don’t bring it to a full boil, otherwise you could easily end up with unwanted hard lumps.
2. Remember to stir the starchy water right before you pour it into the hot water as some of the starch might sit at the bottom of the bowl.
3. You may also try dressings for another two salad dishes: Aubergine salad with garlic dressing & Cucumber salad, three ways