STEP 1.In a bowl take mung bean starch and mix it with water to make a starch mixture.
STEP 2.Add water to a pot, turn the heat to medium and add ¼ tsp soda ash. Add vinegar to see the softness. Then pour the starch water and wait for it to turn yellow. Keep stirring gently. When it feels thicken then gain the gelatinous mixture then turn the heat low.
STEP 3.When you see a completely white mixture, the colour is even transparent then take away from heat and pour in a bowl.
STEP 4.Cool it down at room temperature. Do not put it in a refrigerator.
STEP 5.The jelly will settle down and detach itself from the bowl. Put it on a plate and sprinkle some water on it.
STEP 6.Wet the jelly knife and cut in long pieces. Do not break them.
STEP 7.To make dipping sauce in a bowl press the garlics, add salt and mix. Then add sesame oil, two tbsp of vinegar, sugar and water. Stir and mix.
STEP 8.Keep the long jelly in a bowl and put dipping sauce right before you serve it. Garnish with some chilli oil as needed
Nutrition value
445
calories per serving
4 g Fat32 g Protein65 g Carbs26 g FiberOther
Current Totals
4 g Fat
32 g Protein
65 g Carbs
26 g Fiber
MacroNutrients
Carbs
65 g
Protein
32 g
Fiber
26 g
Fats
Fat
4 g
Vitamins & Minerals
Calcium
233 mg
Iron
8 mg
Vitamin A
190 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
204 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
305 mg
Manganese
5 mg
Phosphorus
509 mg
Selenium
33 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment