Mung Bean Jelly Recipe

Soak and drain noodles

Place the mung bean noodles in a large bowl and cover with warm water. Soak for 10–15 minutes until pliable but still slightly firm. Drain and rinse under cold running water to stop cooking. Trim into shorter lengths (6–8 cm) if desired.

Optional jelly-making (if using mung bean starch to make sheet/jelly)

If you prefer a homemade mung bean jelly instead of store-bought noodles: combine 50 g mung bean starch with 350 ml water and a pinch of salt in a saucepan. Whisk until smooth, heat gently over medium while stirring constantly until mixture thickens and becomes translucent (3–5 minutes). Pour into a lightly oiled shallow pan, cool to room temperature, then chill 1–2 hours until set. Cut into noodle-like strips and proceed as with soaked noodles.

After draining, place the noodles (or cut jelly strips) in a bowl of cold water for 2 minutes to firm and remove extra starch. Drain well and set aside in a large mixing bowl.

In a small bowl, combine light soy sauce, black or rice vinegar, sesame oil, chili oil, and sugar. Stir until sugar dissolves. Taste and adjust balance — add another 1/2 tbs soy if needed for saltiness or extra chili oil for heat.

Add the minced garlic to the sauce and stir to distribute. Let sit 5 minutes so garlic infuses the liquid.

Toast Sichuan peppercorns in a dry skillet over medium heat for 30–60 seconds until fragrant, then crush lightly with a mortar and pestle or spice grinder. (Skip if you don't want the numbing flavor.)

Taste the prepared sauce and add salt and freshly ground black pepper as needed. If the sauce is too strong, stir in 1–2 teaspoons of cold water to mellow.

Pour the sauce over the well-drained noodles/jelly in the large bowl. Add the toasted and crushed Sichuan peppercorns (if using). Toss gently but thoroughly so the sauce coats every strand/strip. Use a folding motion to avoid breaking the jelly pieces.

Transfer to a serving plate. Sprinkle toasted sesame seeds and sliced scallions on top, and scatter cilantro leaves if using. Optionally drizzle a little extra sesame oil or chili oil on top for aroma and heat.

Serve immediately at room temperature or chilled. This dish keeps well in the refrigerator for up to 24 hours; stir well before serving again.