Mung Bean Jelly Powder (Liang Fen Powder)
水で練るだけでプルプルの麺に！夏の風物詩「緑豆ゼリー」の素
Description
A dedicated powder (100% mung bean starch) to easily make 'Liang Fen' (bouncy cold jelly noodles), China's summer staple, at home. Just dissolve in water, heat until thick, and chill to solidify. Exactly the same process as making JP 'Tokoroten' or 'Kuzumochi'.
Classification: Everyone, Ingredient, Flour/Powder, Liang Fen, Mung Bean, Jelly, Cold Dish, Sichuan Cuisine, Summer Staple
Shops selling Mung Bean Jelly Powder (Liang Fen Powder)
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How to use
Ingredients
- 100% Mung bean starch
Instructions
- [Typical Uses]
- [Sad Jelly Noodles (Sichuan Ultra-Spicy)]: Cut solid Liang Fen into strips, toss in a bright red sauce of black vinegar, homemade chili oil, grated garlic, and Sichuan pepper. A Sichuan specialty meaning 'spicy enough to make you cry when sad'.
- Drizzle with black molasses to eat as a sweet dessert (Brown Sugar Liang Fen).
Learn more Substitutes, pairings, tips
Key spices
Completely tasteless. Softer than agar、crumbling 'smoothly and softly' like Warabimochi
Substitutes at Japanese supermarkets
Substitute by making jelly with JP 'Potato Starch' or 'Kuzu Powder' (texture changes slightly)
Pairing
Black Vinegar & Chili Oil Sauce / Black Molasses / Cold Beer
Trivia
Being starch jelly, not wheat noodles, it's so smooth it requires no chewing. Slurping this cold jelly with ultra-spicy sauce in Sichuan's scorching summer stimulates the brain with intense spice and coolness simultaneously.
Eating tips & etiquette
Besides powder, pre-solidified vacuum-packed 'Block Liang Fen' is also sold in fridge sections. Making it from powder yourself yields better fresh flavor and allows adjusting the softness to your liking.
Allergen
None