Mung Bean Jelly with Spicy Chili Sauce Recipe (with Video)

Mixing the Ingredients
1. Mix ½ cup of mung bean starch with 1 cup of water.
Heating the Water
1. In a medium pot, heat 2 cups of water until small bubbles start forming at the bottom of the pot.
Adding the Starch Mixture
1. Reduce the heat to low and add the starch mixture while continuously stirring.
Stirring the Mixture
1. Slowly stir the mixture with a spatula until it thickens and turns translucent, about 3-5 minutes.
Pouring and Cooling the Mixture
1. Pour the mixture into a shallow heat-proof dish or bowl.
2. Let it cool at room temperature for at least 4 hours.
Flipping and Cutting the Jelly
1. Once it solidifies, flip it onto a plate.
2. If using a jelly scraper, soak it in water first and scrape the jelly block.
3. Alternatively, cut it with a knife into long strips or cubes.
Serving the Jelly
1. Place the jelly in a bowl and pour the sauce over it.
2. Garnish with chopped scallions, crushed peanuts, and cilantro.