Mung bean jelly noodles, or Liang Pi (凉皮), are a beloved summer dish in Chinese cuisine, renowned for their refreshing coolness and subtly sweet flavor. These translucent noodles, made from a simple batter of mung beans and water, offer a delightful contrast of chewy texture and vibrant taste. They're incredibly versatile, adaptable to a range of toppings and sauces, from spicy chili oil to a simple sesame dressing. This makes them a perfect dish for both casual weeknight meals and more elaborate gatherings. Their versatility extends beyond just taste; Liang Pi is a naturally gluten-free and relatively low-calorie option, making it a healthy and satisfying choice.
Beyond their simple elegance, Liang Pi offer a surprisingly rewarding culinary experience. The process of creating these noodles, from grinding the beans to achieving the perfect texture, is both fascinating and achievable. Ready to learn how to make your own delicious batch of Mung Bean Jelly Noodles? Let's dive into the step-by-step process!
Tools Needed
- blender
- large bowl
- cheesecloth
- pot
- spatula
- glass or ceramic container
- garlic press
- noodle shredder (optional)
Ingredients
Step-by-Step Instructions
Step 1. Preparing the Mung Bean Starch
- Soak 400g of mung beans in clean water overnight. Alternatively, use dried peas.
- Rinse the soaked beans and discard the soaking water. Blend the beans with some water until as fine as possible.
- Line a large bowl with cheesecloth and pour the mung bean puree into it. Squeeze out the liquid, collecting it in a separate bowl. Repeat this process 4-5 times, using about 1 liter of water each time, until the water runs clear.
- Let the collected liquid sit at room temperature for at least 3 hours (or overnight) to allow the starch to settle.
- Carefully pour out most of the liquid, leaving the starch at the bottom. Stir the starch mixture well.
- Weigh the starch mixture (approx. 989g). In a pot, combine 511g of the separated liquid and the starch mixture. Add salt and alkaline powder (optional).
Step 2. Cooking and Setting the Jelly
- Bring the mixture to a slight simmer over high heat, then turn off the heat. Add food coloring (optional).
- Pour the starch mixture into the hot liquid. Stir continuously for 10-12 minutes over medium-low heat, scraping the bottom of the pot to prevent burning.
- Pour the thickened mixture into a container, flatten it, and let it cool at room temperature for at least 5 hours, or until completely set. Do not refrigerate.
Step 3. Making the Dressing
- Press garlic, mix with salt, sugar, diced chilies, scallions, cilantro stems, five-spice powder, chili flakes, and paprika. Heat vegetable oil and pour over spices.
- Add Chinese black vinegar, soy sauce, and water to the dressing. Stir well and adjust seasoning. Drizzle in sesame oil.
Step 4. Assembling and Serving
- Once the mung bean jelly is set, flip it onto a cutting board and slice into thick strips, then dice into cubes. Use a noodle shredder (if available) to create noodles.
- Drizzle the dressing over the noodles, garnish with cilantro and nuts (optional), and serve.
Read more: Chinese Shredded Chicken Salad Recipe: Easy Sesame Chicken
Tips
- Rinsing the mung bean puree thoroughly is crucial for the correct starch-water ratio.
- Don't boil the starch mixture; a slight simmer is sufficient to prevent clumping.
- Continuous stirring is essential to prevent burning and ensure a smooth texture.
- Avoid refrigerating the jelly until completely set to prevent retrogradation and texture changes.
- A noodle shredder is recommended for optimal noodle shape, but a knife can be used.
Nutrition
- N/A
FAQs
1. How long does it take to make mung bean jelly noodles?
The entire process, from soaking the beans to chilling the noodles, takes around 3-4 hours, but much of that time is passive soaking and chilling.
2. Can I use other types of beans instead of mung beans?
While mung beans are traditional, other beans like soybeans or black soybeans can be used, though the resulting texture and flavor will differ.
3. What are some good toppings for mung bean jelly noodles?
Popular toppings include sesame paste, chili oil, garlic sauce, vinegar, cilantro, crushed peanuts, and shredded cucumbers.
Making your own Liang Pi is a rewarding experience, allowing you to customize the flavors and toppings to perfectly suit your palate. From the initial soaking of the mung beans to the satisfying final bite, this recipe offers a journey into authentic Chinese cuisine. So grab your ingredients and embark on this culinary adventure – your taste buds will thank you!