Family Recipe 07 - Mung Bean Jelly

Ingredients: Store-bought mung bean powder, cucumber, bean sprouts, soy sauce, vinegar, salt, sesame paste, garlic, chili oil. Instructions: 1. Mix store-bought mung bean powder with an equal amount of water. Boil 6 times the amount of water as the mung bean powder (e.g., for 300g mung bean powder, use 300g water to mix, and boil 1800g water). 2. Once the water is boiling vigorously, stir the mixed mung bean powder evenly with your hand (the powder settles heavily at the bottom, so stir patiently and slowly). Over medium-low heat, stir the boiling water with a wooden spoon and slowly add the mung bean powder mixture. Do not rush, or it will clump easily. After adding all of it, stir quickly until there are no white lumps. 3. Pour the finished mung bean paste into a container and let it cool at room temperature (you can use stainless steel pots, plates, or various ceramic bowls; do not use plastic containers). 4. Shred the cucumber, trim and blanch the bean sprouts. Dilute soy sauce with cool boiled water. Dilute sesame paste with cool boiled water until it has a condensed milk-like consistency. Mash garlic with salt and cool boiled water to make garlic water (some people prepare broth, but we don't; you can prepare it if needed). 5. Cut the cooled and solidified jelly into appropriate sizes (slices, chunks, or strips using a tool). Add shredded cucumber, bean sprouts, sesame paste, garlic water, soy sauce, and vinegar (Chiayi definitely needs white vinegar). Mix well and it's ready. As it gets thicker and stickier while stirring, it becomes very strenuous towards the end, so it's recommended to ask a male family member to do the stirring. This seasoning can also be used for cold noodles. If you're too lazy to make the jelly, you can just buy cold noodles from the market.