Mung Bean Jelly

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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

Dressing
  • 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.

75 comments:

Cheah 1/3/10 07:57

At first glance at the title, thought it's a dessert. But your dish looks interesting, won't mind having a little bit to sample!

[Reply]
denise @ quickies on the dinner table 1/3/10 08:09

I've eaten tung hoon countless times but your preparation of this ingredient is a real departure from the norm, for me. I would not mind trying this at all though. I like the flavours you've used very much.

[Reply]
Joy 1/3/10 08:23

Oo fascinating! I will search for this next time I am in the Asian grocery. I would love to try it!
Thankyou!

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Sook 1/3/10 08:28

Oh i love those jelly! I used to eat it all the time back in Korea! I miss it so much! This looks great!

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Priya 1/3/10 08:46

Truly tempting dish...looks fantastic Angie..

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Divina Pe 1/3/10 09:36

Looks really refreshing with all the other ingredients. I've never tried mung bean jelly yet.

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petite nyonya 1/3/10 09:47

Angie, your recipes are always so interesting. I've never heard of mung bean starch or jelly before. I would love to try this (if only you're my neighbor..hehe ;)).

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Anncoo 1/3/10 09:50

Love your picture and recipe. I would like to chill it first because of the hot weather here.

[Reply]
KennyT 1/3/10 10:13

It's hot and humid in HK these days, this refreshing dish shows up just in time!

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Ju (The Little Teochew) 1/3/10 10:33

Interesting! This is perfect for the crazy hot weather we are having.

[Reply]
wendyywy 1/3/10 10:39

Wow, never have I seen people using this to make "noodles" for a salad!!!

U are really good with ideas!!!

[Reply]
Jagruti 1/3/10 10:55

Wow..something new for me and intresting..looks tempting!!

[Reply]
zurin 1/3/10 11:08

this is new !! whata beautiful foto too...teh plate is fabulous!! as the food is.. ^^

[Reply]
Rachana Kothari 1/3/10 11:18

Wow!!! This is a very interesting and a different recipe... would love to try it:)

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3 hungry tummies 1/3/10 11:41

This is such a wonderful summer dish! I can't have enough of this when I was in Chengdu.

[Reply]
MaryMoh 1/3/10 12:34

Oh...this is killing me! I love this dish. I've just eaten at a Chinese friend's house over the weekend....Szechuan style...very spicy but delicious. I wish I can get this flour here. I have to hunt for it. Maybe have to go to London for it!!

[Reply]
Chef E 1/3/10 13:09

I just had those noodles this weekend with broth. What a great dish, and it does make me long for summer to get here!

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Jo 1/3/10 13:44

From the name of the recipe, I had expected some dessert which would have been great for this summer heat we are experiencing. But heh it's something savoury instead and what an interesting, delicious looking recipe at that.

[Reply]
Sinful Southern Sweets 1/3/10 14:24

Very interesting. I'm going to see if I can hunt down some of those ingredients online. Thanks for sharing!

[Reply]
Biren 1/3/10 14:43

I love tung hoon but have never tried making my own mung bean jelly. I like the way you combine it with a spicy sauce.

[Reply]
Sarah Naveen 1/3/10 15:18

Wow!!!! Thats a real new one for me..Looks fabulously yummy!!!

[Reply]
A 2 Z Vegetarian Cuisine 1/3/10 15:26

Wow..never heard of this before..but it sounds awesome/...nice pictures as usual..

[Reply]
Pete 1/3/10 16:31

This is interesting. Haven't tried to cook mung beans starch this way before. Good recipe!

[Reply]
5 Star Foodie 1/3/10 16:52

Very intriguing specialty, I would love to try it!

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Heavenly Housewife 1/3/10 19:25

I've never eaten a mung bean, but if you make it for me daaaaahling, I will most definitely try it. Your dish looks excellent.
*kisses* HH

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Gulmohar 1/3/10 19:45

Interesting recipe...hearing for the first time..

[Reply]
theUngourmet 1/3/10 19:49

I love trying new things. I'm not sure if I've ever tried mung beans but I'm definitely up for it! Looks awesome!

[Reply]
Ivy 1/3/10 20:03

These are new to me but the dish looks so colourful and yummy.

[Reply]
Janet @Gourmet Traveller 88 1/3/10 20:10

Looks delish, I have never tried this dish!

[Reply]
VS 1/3/10 21:57

That picture tempts me :-)

[Reply]
Joie de vivre 1/3/10 23:40

I've never heard of such a thing!

[Reply]
Tuty @ Scentofspice 2/3/10 01:34

Angie,
Thank you for sharing this special recipe. I don't think I've seen this product in my local Asian market. I'll check again. In Indonesia we only have the mung bean flour that's "spiked" with vanilla flavoring. I assume the one you used has no flavoring, right?

[Reply]
Angie's Recipes 2/3/10 06:42

Thank you ALL, my friends! I REALLY appreciate the support and replies from all of you.
Tuty: You are right, it's plain. The one I bought is probably made in Thailand (as many Asian products here are made from Thailand) as I can't read the language either.

[Reply]
Trissa 2/3/10 09:58

Thank you for sharing this recipe Angie! You know, I love Korean food - and my favourite part of the meal are the little dishes you get before the mains arrive - this looks like one of them right? Yum!

[Reply]
noobcook 2/3/10 11:09

I love the look of your mung bean jelly salad. I learnt a new ingredient from you today :)

[Reply]
Katy ~ 2/3/10 11:13

I would love to try this. Thank you for posting pictures of the ingredients as some of these I am unfamiliar with.

This looks so good!

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♥peachkins♥ 2/3/10 12:36

When I read the title, I thought this was some kind of dessert...very interesting..

[Reply]
Tina 2/3/10 13:19

Tempting clicks and recipe..

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Nostalgia 2/3/10 15:15

My.. that looks fantastic.

[Reply]
Malar Gandhi 2/3/10 16:43

Transy noodles luks incredible:)

[Reply]
Bob 2/3/10 17:17

I've never had mung bean stuff, I think the name turns me off. Heh. It looks great though!

[Reply]
Joie de vivre 2/3/10 17:38

Hi Angie,
Thank you for visiting. A lot of people here don't like spring either. I live in an agricultural community so there are lots and lots of people with seasonal allergies. After such a long winter though, I think I would prefer allergies to gray skies!

[Reply]
alwayswinner786 2/3/10 17:51

Very interesting recipe. Looks great!!

[Reply]
Pei-Lin@Dodol and Mochi 2/3/10 19:02

Interesting! I've not seen this before either! Would be great if I can steal a bit just to try! At first, I thought it was gonna be some sorta dessert. Apparently, I was wrong! The dish looks scrumptious!

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Claudia 2/3/10 19:23

Mung bean starch - very new to me. This is incredibly creative - and I bet scrumptious. I shall keep a look out - am loving what I learn here.

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Shirley @ Kokken69 3/3/10 00:56

Oh yes, Liangfen is steep in history and in Singapore,we can get it ready made from the supermarket. Just in time for the hot dry weather we are having now.

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Selba 3/3/10 01:49

Wow! It seriously looks so delicious!

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Shereen 3/3/10 08:34

Hi Angie,
I just love this dish.I am currently living in NZ and funnily enough a Chinese place sells this.I never knew what is this dish but now I know.I would love to try out this recipe.May I know if Mung Bean starch is the same with Mung Bean Powder?Thank you for posting this delicious recipe.

[Reply]
My Little Space 3/3/10 13:21

At first, I thought this is some kind of dessert. Oh now I see! This looks like chewy 'ju chang fun'. Really interesting! I would love to have this with the red sweet sauce 'tian jiang'. mmm..mmm....

[Reply]
My Little Space 3/3/10 13:23

Btw, I've left something for you. Please feel free to stop by my blog to collect it. Have a nice day!

[Reply]
tasteofbeirut 3/3/10 14:10

I love posts that enlighten me as to a particular ingredient or technique; you have done just that! I like the flavor combo too in this dish. I am a frequent shopper at Asian stores now and am investigating agar-agar at the moment.

[Reply]
tasteofbeirut 3/3/10 14:12

P.S: you're invited to my house for a meal anytime!

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Fimère 3/3/10 17:42

une recette que je ne connais pas elle a l'air délicieuse et appétissante
bonne soirée

[Reply]
Joie de vivre 3/3/10 17:52

Angie,
Thanks for the smoothie tips and the tip about celery with hummus. I'll try that today or tomorrow depending on lunch! :)

[Reply]
foodcreate 3/3/10 20:46

What a delicious dish ~


Thank you for sharing ~


Have a great day ~

[Reply]
Ellie 3/3/10 21:51

This dish is so cool! Thanks for sharing :)

[Reply]
Catherine 3/3/10 23:48

This looks like such a fabulous dish Angie!
Have a wonderful week!
Hugs & Blessings~

[Reply]
tigerfish 4/3/10 02:41

When I read "jelly", I thought it was dessert. ;O

[Reply]
Velva 4/3/10 03:01

I think I would enjoy this dish. I also learned that "jelly" has a different meaning than I thought..... The dish looks very flavorful.

[Reply]
Helene 4/3/10 05:17

I'm learning all about a new dish this week. Looks so good. Love the colors.

[Reply]
Angie's Recipes 4/3/10 13:34

Shereen: I think they are probably the same thing.

[Reply]
Xiaolu @ 6 Bittersweets 4/3/10 16:18

OH MY GOSH! I LOVE this dish and have been looking for this recipe. Thank you, Angie, thank you so much :).

[Reply]
Cynthia 6/3/10 18:37

Is the texture similar to that of rice noodles? I take it that one can use the mung beans the same way the rice noodles are used? The plate is very appetizing.

[Reply]
Angie's Recipes 6/3/10 20:52

Cynthia: I think they taste different. The mung bean one tastes really just like jelly...

[Reply]
zlamushka 7/3/10 06:17

Wow, Angie,

My first time here and loving it. The pictres surely speak for themselves. Nice job :-)

I love cilantro and the whole dish just looks amazing. U think that riceflour could work instead? I think in Korea they use it to make something very similar - called something close to DUK BUGGI

[Reply]
Angie's Recipes 7/3/10 12:03

zlamushka: Thanks for dropping by.
I don't know about the Duk Bugg, but I don't think the mung bean starch here can be replaced with rice flour.

[Reply]
nintendo ds 12/3/10 12:07

This mung bean jelly is mouth watering recipe for me..I like spicy recipes and this seems spicy recipe.This recipe needs less ingredients that is why I like it.

[Reply]
Jbs Concrete Nyc 20/3/10 07:49

nice post very helping for new cooks

[Reply]
Pavers contractors Queens 20/3/10 07:49

Hi
Will you please tell me the recipe of butter chicken ?

[Reply]
Angie's Recipes 20/3/10 10:45

Pavers contractors Queens: I am not sure what you meant by butter chicken? I don't think I have cooked any of the sort.

[Reply]
Anonymous 17/5/11 11:17

Hi, I wonder where to get the Mung Bean powder in Singapore. Anyone can help me out? Thanks. :)

[Reply]
Angie's Recipes 19/5/11 10:37

@Anonymous I think you might need to search for it in Asian stores.

[Reply]
Anonymous 6/7/12 03:02

Hi Angie,
I bought green bean starch (lu do fen) to make the mung bean jelly with. However, the jelly, which is currently cooling, has a yellow color.Before cooking it, the lu do fen already had a slight yellow tint. Did I buy the correct product?

[Reply]
Angie's Recipes 6/7/12 10:34

@Anonymous
Mine doesn't have a light yellow tint after cooling.
Which brand did you use? Same as mine? Or could it be the water you used? Maybe try the filtered water?

[Reply]


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