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Mung Bean Jelly with Spicy Chili Sauce Recipe (with Video)

Sugar-free, Asian, Vegetarian
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Discover our Mung Bean Jelly with Spicy Chili Sauce Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 4h | Cook 15min


Mung Bean Starch
- 0.5 c mung bean starch
- 3 c water, divided into 1 and 2 cups
Spicy Sauce
- 2 clove Garlic, minced
- 1 scallion whites
- 1 Thai chili pepper
- 1 tbsp Chinese black vinegar
- 1 tbsp Light soy sauce
- 1 tsp Sesame oil
- 2 tbsp chili oil
- 2 tbsp water
- scallions
- cilantro
- crushed peanuts
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Mixing the Ingredients
1. Mix ½ cup of mung bean starch with 1 cup of water.
Heating the Water
1. In a medium pot, heat 2 cups of water until small bubbles start forming at the bottom of the pot.
Adding the Starch Mixture
1. Reduce the heat to low and add the starch mixture while continuously stirring.
Stirring the Mixture
1. Slowly stir the mixture with a spatula until it thickens and turns translucent, about 3-5 minutes.
Pouring and Cooling the Mixture
1. Pour the mixture into a shallow heat-proof dish or bowl.
2. Let it cool at room temperature for at least 4 hours.
Flipping and Cutting the Jelly
1. Once it solidifies, flip it onto a plate.
2. If using a jelly scraper, soak it in water first and scrape the jelly block.
3. Alternatively, cut it with a knife into long strips or cubes.
Serving the Jelly
1. Place the jelly in a bowl and pour the sauce over it.
2. Garnish with chopped scallions, crushed peanuts, and cilantro.

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