Mung Bean Jelly (Lǜ Dòu Fěn Guǒ)

Name: Mung Bean Jelly (Lǜ Dòu Fěn Guǒ)
Total time: 1200 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1/2 cup mung bean starch (about 60 grams); 3 1/2 cups water (about 830 ml); as needed Roasted soybean flour (kinako),; 300 grams dark brown sugar (about 1 1/2 cups, packed); 1/3 cup water (about 80 ml); 1 tablespoon honey

凱茜媽咪の廚房 @Kathy_kitchen

A nostalgic traditional dessert. Pour rich, fragrant brown sugar syrup over the jelly for a sweet, delightful taste, topped with aromatic roasted soybean flour. This refreshing treat is truly irresistible.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

20 minutes

Serves 4 servings

1/2 cupmung bean starch (about 60 grams)
3 1/2 cupswater (about 830 ml)
as neededRoasted soybean flour (kinako),
[Brown Sugar Syrup]
300 gramsdark brown sugar (about 1 1/2 cups, packed)
1/3 cupwater (about 80 ml)
1 tablespoonhoney

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Steps

20 minutes

1

Prepare the ingredients, including mung bean starch.
2

Mix the mung bean starch batter.
3

Combine the mung bean starch and water, stirring until smooth to make the batter. Set aside.
4

Place a steaming rack in an electric rice cooker. Add 2 cups of water (about 480 ml) and turn it on to preheat.
5

Transfer the batter to a heatproof container and place it in the preheated rice cooker. Stir the mixture occasionally while steaming, especially before it sets, to prevent lumps.
6

Steam until the rice cooker switches off. Check that the jelly has turned translucent.
7

Let the jelly cool completely.
8

Make the brown sugar syrup: Bring the brown sugar and water to a boil, then reduce to low heat and simmer for about 6 minutes. Add honey and simmer for 1 more minute, then remove from heat. Let the syrup cool.
9

Once the jelly is fully cooled, gently remove it from the container.
10

Cut the cooled jelly into cubes.
11

Arrange the jelly cubes on a plate, drizzle with brown sugar syrup, and sprinkle with roasted soybean flour. Enjoy!
12

[Tip]
* Mung bean starch to water ratio: 1:7