How to make mung bean jelly?

prepare materials, pot, mung bean starch, 1cup measuring cup

after measuring the cup of Class A product, pour it into the pot and stir until the mung bean starch melts!

put the pot filled with mixed liquid on the fire, slow down the fire, and always stir it with chopsticks to prevent the pot from burning. Turn off the fire when the liquid becomes solid.

prepare a large bowl or baking tray (remember to brush oil in the container), then pour the cooked mung bean starch into the baking tray. When the bean jelly cools slightly, cover it with plastic wrap and put it in the refrigerator for 3-5 hours, so that the contents in the baking tray can be frozen (no longer liquid) before eating.

Because the baking pan is coated with oil, it is very easy to demould. After demoulding, cut the bean jelly into thin strips or small pieces (whatever you want) and put them in a bowl for later use.

Prepare the cold seasoning:

First, add water to peanut butter to make it thick enough to dip in hot pot, then pour peanut butter and other seasonings into the bean jelly bowl and stir before eating!

Tip

1: Generally, mung bean starch water is mixed according to the ratio of 1:6, but it is OK to add a little more water. The ratio of PS: 1: 6 will make the bean jelly a little harder. If you want to be softer, add more water!

2: When cooking with fire, you must keep stirring to prevent the pot from sticking or pasting (thinking that you destroyed a pot when you first started making bean jelly).