Sichuan-Style Spicy Cold Mung Bean Jelly (Liangfen)

Name: Sichuan-Style Spicy Cold Mung Bean Jelly (Liangfen)
Total time: 1200 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 1/2 cup mung bean starch (about 60 grams); 3 cups water (about 710 ml); 1 cucumber; 1 zucchini; 1 carrot; A few drops Sichuan-style chili oil; 3 tablespoons soy sauce (about 45 ml); 1 tablespoon toasted sesame oil (about 15 ml); 3 tablespoons white vinegar (about 45 ml); 1 teaspoon minced garlic; Sesame seeds, to taste; Chopped cilantro, to taste

凱茜媽咪の廚房 @Kathy_kitchen

Make your own liangfen at home—it's simple and convenient! You can prepare extra and keep it in the fridge, so you can enjoy this chewy, delicious treat anytime. Freshly made liangfen, cut into strips, topped with shredded veggies and drizzled with a fragrant, spicy sauce—it's truly amazing!

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

20 minutes

Serves 3 servings

1/2 cupmung bean starch (about 60 grams)
3 cupswater (about 710 ml)
1cucumber
1zucchini
1carrot
For the Sauce:
A fewdrops Sichuan-style chili oil
3 tablespoonssoy sauce (about 45 ml)
1 tablespoontoasted sesame oil (about 15 ml)
3 tablespoonswhite vinegar (about 45 ml)
1 teaspoonminced garlic
Sesame seeds, to taste
Chopped cilantro, to taste

Saved

Steps

20 minutes

1

Gather the ingredients, including mung bean starch.
2

Mince the garlic and set aside.
3

Prepare the vegetables.
4

Wash the zucchini, peel and wash the cucumber and carrot, then shred them and set aside.
5

Set aside the shredded vegetables.
6

Mix the mung bean starch with water until smooth to make a slurry.
7

Place a steaming rack in an electric rice cooker, add 2 cups of water (about 475 ml), and preheat by turning it on.
8

Pour the mixed starch slurry into a heatproof container, place it in the preheated rice cooker, and stir the mixture as it steams. During steaming, check the consistency and stir as needed before it sets.
9

Steam until the rice cooker switches off and the mixture turns translucent.
10

Let the jelly cool to room temperature.
11

Once completely cooled, gently remove the jelly from the container.
12

Cut the cooled jelly into strips.
13

Prepare the Sichuan-style spicy sauce. Adjust the spiciness to your liking.
14

Combine the sauce ingredients in a bowl: mix soy sauce and sesame oil, add white vinegar and minced garlic, then stir in a few drops of Sichuan-style chili oil. Sprinkle in sesame seeds and mix well. Add chopped cilantro if desired for extra flavor.
15

Place the sliced jelly in a serving dish, top with shredded vegetables, and drizzle with the sauce. Enjoy the spicy, flavorful dish!
16

Homemade Sichuan-style spicy liangfen is irresistibly delicious!
17

Tips:
* Mung bean starch to water ratio: 1:6
* You can add a little matcha powder for a bright green color.