Mung Bean Jelly (Lǜ Dòu Fěn Guǒ) Recipe by 凱茜媽咪の廚房
This recipe is translated from Cookpad Taiwan. See original: 綠豆粉粿 Cooking Instructions 20 minutes 1 Prepare the ingredients, including mung bean starch. 2 Mix the mung bean starch batter. 3 Combine the mung bean starch and water, stirring until smooth to make the batter. Set aside. 4 Place a steaming rack in an electric rice cooker. Add 2 cups of water (about 480 ml) and turn it on to preheat. 5 Transfer the batter to a heatproof container and place it in the preheated rice cooker. Stir the mixture occasionally while steaming, especially before it sets, to prevent lumps. 6 Steam until the rice cooker switches off. Check that the jelly has turned translucent. 7 Let the jelly cool completely. 8 Make the brown sugar syrup: Bring the brown sugar and water to a boil, then reduce to low heat and simmer for about 6 minutes. Add honey and simmer for 1 more minute, then remove from heat. Let the syrup cool. 9 Once the jelly is fully cooled, gently remove it from the container. 10 Cut the cooled jelly into cubes. 11 Arrange the jelly cubes on a plate, drizzle with brown sugar syrup, and sprinkle with roasted soybean flour. Enjoy! 12 [Tip] * Mung bean starch to water ratio: 1:7 1 Prepare the ingredients, including mung bean starch. 1 Prepare the ingredients, including mung bean starch. 2 Mix the mung bean starch batter. 2 Mix the mung bean starch batter. 3 Combine the mung bean starch and water, stirring until smooth to make the batter. Set aside. 3 Combine the mung bean starch and water, stirring until smooth to make the batter. Set aside. 4 Place a steaming rack in an electric rice cooker. Add 2 cups of water (about 480 ml) and turn it on to preheat. 4 Place a steaming rack in an electric rice cooker. Add 2 cups of water (about 480 ml) and turn it on to preheat. 5 Transfer the batter to a heatproof container and place it in the preheated rice cooker. Stir the mixture occasionally while steaming, especially before it sets, to prevent lumps. 5 Transfer the batter to a heatproof container and place it in the preheated rice cooker. Stir the mixture occasionally while steaming, especially before it sets, to prevent lumps. 6 Steam until the rice cooker switches off. Check that the jelly has turned translucent. 6 Steam until the rice cooker switches off. Check that the jelly has turned translucent. 7 Let the jelly cool completely. 7 Let the jelly cool completely. 8 Make the brown sugar syrup: Bring the brown sugar and water to a boil, then reduce to low heat and simmer for about 6 minutes. Add honey and simmer for 1 more minute, then remove from heat. Let the syrup cool. 8 Make the brown sugar syrup: Bring the brown sugar and water to a boil, then reduce to low heat and simmer for about 6 minutes. Add honey and simmer for 1 more minute, then remove from heat. Let the syrup cool. 9 Once the jelly is fully cooled, gently remove it from the container. 9 Once the jelly is fully cooled, gently remove it from the container. 10 Cut the cooled jelly into cubes. 10 Cut the cooled jelly into cubes. 11 Arrange the jelly cubes on a plate, drizzle with brown sugar syrup, and sprinkle with roasted soybean flour. Enjoy! 11 Arrange the jelly cubes on a plate, drizzle with brown sugar syrup, and sprinkle with roasted soybean flour. Enjoy! 12 [Tip] * Mung bean starch to water ratio: 1:7 12 [Tip] * Mung bean starch to water ratio: 1:7 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Garlic Parmesan Fried Chicken Wings Crack chicken fettuccine pasta 🍝 Whole tilapia in herbs and garlic White Chocolate and Cranberry Cashew Cookies Mile High Loaded Pepperjack Chicken Garlic Parmesan Fried Chicken Wings Crack chicken fettuccine pasta 🍝 Whole tilapia in herbs and garlic White Chocolate and Cranberry Cashew Cookies Mile High Loaded Pepperjack Chicken Fry chatni Alo paratha Caramel Gajak French beans tossed with nuts and feta cheese salad Hot crunchy prawns Nachos with chicken Giouvetsi Apple crumble Gulab jamun Pasta salad 🥗 Fry chatni Alo paratha Caramel Gajak French beans tossed with nuts and feta cheese salad Hot crunchy prawns Nachos with chicken Giouvetsi Apple crumble Gulab jamun Pasta salad 🥗