1 Name: Rasputin : 2012-01-14 17:25 ID:wxDv0Fwi (Image: 550x442 jpg, 35 kb) [Del]
Makes 8-10 servings! (That's a LOT!)
For Jelly:
-Mung Bean Starch
-Warm Water
-Salt
For Sauce:
-Soy Sauce
-Garlic
-Honey or Sugar
-Green Onion
-Sesame Oil or Ghee
-Perilla leaves
Directions(for jelly):
-In a heavy-bottomed pot, place 1 cup of mung bean starch powder and 7 cups of water. Mix well with a wooden spoon. Bring to a boil over medium high heat for about 7-8 minutes.
*tip: Stir the liquid occasionally with the wooden spoon to stop it from sticking to the pot bottom!
Add 1 ts of salt and cook for a few more minutes.
*tip: total about 10 minutes cook over medium high heat
Lower the heat and simmer for 2-3 more minutes until the jelly looks bubbly and translucent.Turn off the heat. Get out some rectangular containers and/or your favorite silicone cookie molds.
Pour the hot jelly directly into the containers and silicone cookie mold.
Let it cool down for 1-2 hours, then put it in the refrigerator.
Keep it in the refrigerator at least 4 hours to make the jelly firm and solid.
Directions(for sauce):
Place 1/3 cup soy sauce, 1 ts honey(or 2 ts sugar), 3 cloves of minced garlic, 1 stalk of chopped green onion,
and 1 TBS sesame oil into a bowl. Mix well.
*tip: you can add hot pepper flakes if you want.
Take the jelly out of the refrigerator and cut it into bite size strips.
To Serve:
Put 4 cups of mung bean jelly strips into a bowl and add ¼ cup to 1/3 cup of the sauce. Add the Perilla leaves (or your favorite dark leaf veg like spinach) Mix well with your hands and transfer it to a large plate.
For a smaller way to serve:
Cut mung bean jelly into bite size pieces 2″ x 2½” x 1/3″.
Put it on a plate and add the sauce, sesame seeds, and laver flakes.
Garnish with chopped red chili pepper and green mint leaves.
