Liangfen is a Chinese dish consisting of mung bean starch jelly that is usually served cold, with a savory sauce, often in the summer.
Cook time: 10 minutes
Stand time: 6 hours
Serves: 8 servings
1) ½ cup mung bean starch, 1 tsp Mocha powder, 3.5 cups cold water;
2) avocado oil, 1 tbsp freshly chopped green onion, 1 tbsp minced garlic, 1tsp fermented black beans, 1 tbsp chopped hot red pepper, 1 tbsp chili oil;
3) 2 tbsp boiled water, 2 tsp balsamic vinegar, 1 tbsp premium soy sauce, 1 tbsp light soy sauce, 1/2 tsp sugar, 1/4 tsp chicken broth mix ;
4) 1 tbsp sesame oil.
1: Add 2.5 cup cold water in a medium size sauce pot, on high heat and bring to boil. Meanwhile, dissolve the mung bean starch and Mocha powder (Picture 1) in 1 cup cold water, mix well.
2: When water boils, reduce to medium heat, pour starch mixture slowly to the pot while stirring (Picture 2). Cook and stir for 10 minutes until bubbled (Picture 3). Cover with lid and let it stand for 6 hours until firm.
3: Loose the sides and place the jelly on the cutting board (Picture 4). Slice the jelly and place in a serving bowl. Small sauce pot on medium heat, add all ingredients of Ingredient 2), saute for 1 minutes (Picture 5). Remove from heat, then add all ingredients of Ingredient 3) and 4), mix well (Picture 6).
4: Pour the sauce to Liangfen and toss gently before serving. Yummy!!