Cooking time: 10 min

Serving: 4

Ingredients:

  Curd

●     1/2 cup (120 g) mung bean starch

●     3 cups water, divided

  Sauce

●     2 tablespoons soy sauce

●     1 tablespoon Chinkiang vinegar

●     1/4 teaspoon salt

●     1 tablespoon sugar

●     3 cloves garlic, sliced

●     2 tablespoons homemade chili oil, including the oil and the chili flakes, or to taste

●     homemade black bean sauce (*Footnote 1) (Optional)

  Toppings

●     Chopped cilantro and/or green onions for garnish

●     A handful of shredded cucumber (Optional)

Instructions:

1. Add 2 1/2 cups of water to a medium-sized pot and bring it to a boil over medium-high heat. Then, turn the heat down to a simmer.
2. In a small bowl, combine the mung bean starch and 1/2 cup of water. Stir until the starch is fully dissolved.
3. Prepare a rectangular or square baking dish that can hold at least 4 cups of water but is small enough, so the mixture is at least 1” (2.5 cm) thick. (*Footnote 2)
4. Slowly pour the mung bean mixture into the simmering water while stirring gently with a ladle or a whisk. Continue to stir until the mixture in the pot starts to thicken and small bubbles start to form. It should start turning somewhat translucent. Simmer for another 6 to 8 minutes while stirring, until the mixture thickens further, like a thick sauce texture. Carefully pour the mixture into the prepared baking dish.
5. Let cool at room temperature until solidified. It takes about 2 hours if you use a shallower dish, but up to 3 or 4 hours if using a deeper dish. Once congealed, you can store the jelly covered in the fridge for up to 3 days.

  To serve

6. Combine all the sauce ingredients in a medium-sized bowl and stir to mix well.
7. Place a large cutting board over the baking dish and flip it. Jiggle the dish slightly so the jelly falls onto the cutting board. Slice the jelly into 1/2” (1 cm) by 2 1/2” (5 cm) sticks or any bite-size shapes you prefer.
8. Transfer the sliced mung bean curd into serving bowls, drizzle with a few spoonfuls of the sauce, and serve chilled or at room temperature.

Posted by Coba Grills and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/liang-fen-mung-bean-curd/