hi ymase,
I’m thankful for your update and sharing. 🙂 I enjoyed reading it. thanks

Hi Aeri

An update – I finally manage to get the correct mung bean starch powder and cooked a beautiful mung bean jelly. The first jelly I made was yellowish bcos it was mung bean powder – my mistake.

I made two dishes : add jelly strips into beef soup and mung bean jelly strips mixed with fried minced meat and dry shrimp cili paste.

By far this is the most exciting recipe I’ve come across – very versatile as a ‘noodle’.

My next adventure is to make the acorn jelly – unfortunately the Korean Mart in my town does not offer the acorn powder.

Aeri, thank you again for posting all these lovely and delicious recipes.
Best wishes to you and family.

Regards

hi Nupur,
Thanks for your great tips for Sahn. It is very nice of you. 🙂

Hi Sahn,

You should add the starch to cold water, stir it in the water then put it on the stove and continue stirring until done. Any starchy powder should not be directly added to hot water as it lumps. Another way is to dissolve the starch in a small bowl of cold water before adding it to the pot with hot water.

hi sahn,
I wonder if you used right kind of mung bean starch. It can be hard chunks..but if you stir it shouldn’t be remained as hard chunks..keep stir them until they dissolves in water. Thanks

when I cook the mung bean starch it doesn’t cook smooth. There are hard chunks in the hot mixture. Any advice on why this is happening and how I can fix this?

Thanks!

hi ymase,
It can be your bean..but if it’s a little yellow.. I think it’s okay. If you like the flavor..it’s even better. ^^ thanks

The mung bean flour that I bought is slightly yellowish. When I cook the jelly , it’s colour is yellow not white like yours. Is that normal?

TQ.