Mung Bean Jelly with Spicy Chili Sauce | Mag's Spiced Kitchen
Mung Bean Jelly with Spicy Chili Sauce
10 mins prepServes 4
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.
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.
