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
calories per serving
4 g Fat32 g Protein65 g Carbs26 g FiberOther
Vitamins & Minerals
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