Mung Bean Jelly with Spicy Chili Sauce
Serves 4
10 mins prep
5 mins cook
15 mins total
A popular Chinese street food known as 凉粉, made from mung bean starch and water, served cold with a spicy chili sauce. This jelly dish has a tasteless and silky texture, perfect for hot days.
0 servings
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1 : Mix ½ cup mung bean starch with 1 cup of water. 2 : In a medium pot, heat 2 cups of water until small bubbles start to form at the bottom of the pot. 3 : Turn the heat down low and add the starch mix (stir right before adding) as you mix. 4 : Slowly stir the mixture with a spatula until it thickens and turns translucent, about 3-5 minutes. 5 : Pour the mixture into a shallow heat-proof dish or bowl. Let it cool down at room temperature for at least 4 hours. 6 : Once it solidifies, flip it over onto a plate. If using a jelly scraper, soak it in water first and scrape the jelly block. 7 : Alternatively, cut it with a knife into long strips or cubes. 8 : Place the jelly in a bowl and pour the sauce over it. Garnish with chopped scallions, chopped peanuts, and cilantro.
