Mag's Spiced Kitchen

1 : Mix mung bean starch with 1 cup of water.

2 : In a medium pot, heat 2 cups of water until small bubbles start forming at the bottom of the pot.

3 : Reduce the heat to low and add the starch mixture while continuously stirring.

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 at room temperature for at least 4 hours.

6 : Once it solidifies, flip it 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, crushed peanuts, and cilantro. Enjoy!