Make Your Own Mung Bean Jelly

Make Your Own Mung Bean Jelly

1. Wash the mung beans, soak until the skins are cracked, and put them in a food processor to make a slurry

2. Put the beaten pulp in a container for later use

3. Take another container, cover your mouth with gauze, and filter the soy milk

4. Separate Okara

5. The separated soy milk containing starch, put it in the refrigerator to settle overnight

6. After one night, pour the excess water on the starch and mix well

7. Pour clean water into the pot, add a little salt, and bring to a boil

8. Pour in the starch water and stir while pouring until it is cooked through

9. Spread sesame oil on the walls of the container (for anti-sticking...)

10. Pour the cooked paste into the container and let it cool naturally

11. The cooled paste becomes jelly

12. Chop the garlic and mash it into a puree

13. Add Lee Kum Kee cold sauce, vinegar and sesame oil

14. Cut the jelly into pieces and put them on the plate

15. Pour in the sauce and enjoy