Mung Bean Jelly

Mung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles, fen si (粉絲), tung hoon, miến, bún tàu, or bún tào). Cellophane noodles become soft and slippery when they are soaked in hot water. A wider variety of cellophane noodles, called mung bean sheets or green bean sheets, are also available. In Korea, a jelly called nokdumuk is made from mung bean starch; a similar jelly, colored yellow with the addition of gardenia coloring, is called hwangpomuk. In Northern China, Mung Bean jelly is called Liangfen (凉粉, means chilled bean jelly), which is very popular food during summer. Jidou_liangfen is another flavor of Mung bean jelly food in Yunnan, Southern China. Wikipedia


  • 1/2 cup Mung bean starch
  • 2.5-3 cup Water
  • 1 g Salt
  • Coriander or parsley leaves to garnish
  • Cherry or cherry tomato to garnish

  • 1 tsp Ginger paste
  • 1 tbsp Chopped spring onion
  • 1-2 clove Garlic, minced
  • 1 tsp Rice vinegar
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1/2 tsp Chicken bouillon
  • Sichuan red pepper powder to personal taste
  • Chilli oil to personal taste

  1. Mix well mung bean starch powder, water and salt in a medium pot, place it over the medium heat, cook for 8-12 minutes, stirring constantly, until the mixture turns into a thick paste. Remove and pour into a heat resistant rectangular plastic box. Allow it to cool completely at the room temperature.
  2. Mix all the ingredients of the dressing in a bowl. Once the mixture is set, turn it onto a cutting board and slice thinly. Place the sliced jelly in a large bowl, and pour the prepared dressing over, toss gently to combine. Garnish with coriander and cherry.

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