📝 About This Recipe
A refreshing and iconic Sichuan street food, Liangfen is a translucent, jiggly jelly made from pure mung bean starch. Its neutral flavor and cooling texture provide the perfect canvas for a bold, numbing, and spicy sauce rich with chili oil and toasted aromatics. This dish is a masterclass in contrast, balancing the slippery, chilled jelly with the intense heat and crunch of its savory toppings.
🥗 Ingredients
The Jelly Base
- 1 cup Mung bean starch (Ensure it is pure starch, not flour)
- 6 cups Water (Divided into 1 cup and 5 cups)
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Vegetable oil (For greasing the mold)
The Spicy Vinaigrette
- 3 tablespoons Light soy sauce
- 2 tablespoons Chinkiang black vinegar (Adds a complex, smoky acidity)
- 3 tablespoons Chili oil with flakes (Adjust to heat preference)
- 4 cloves Garlic (Finely minced)
- 1 tablespoon Toasted sesame oil
- 1 teaspoon Sugar (To balance the acidity)
- 1/2 teaspoon Sichuan peppercorn powder (Freshly toasted and ground for best numbing effect)
Garnish & Texture
- 1/2 large Cucumber (Julienned into matchsticks)
- 2 tablespoons Roasted peanuts (Crushed)
- 2 stalks Scallions (Finely sliced)
- 1/4 cup Fresh cilantro (Roughly chopped)
- 1 teaspoon Toasted sesame seeds
👨🍳 Instructions
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1
Lightly grease a 1-quart rectangular glass or ceramic container with a tiny bit of vegetable oil to prevent sticking.
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2
In a medium bowl, whisk together 1 cup of mung bean starch with 1 cup of room-temperature water until completely smooth and no lumps remain.
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3
In a heavy-bottomed pot, bring the remaining 5 cups of water and the salt to a gentle boil over medium-high heat.
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4
Reduce the heat to low. Give the starch slurry a quick stir (as it settles fast), then slowly pour it into the boiling water while whisking constantly.
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5
Switch to a wooden spoon and stir continuously in one direction. The mixture will quickly turn from milky white to translucent and thick.
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6
Continue cooking and stirring on low heat for 5-7 minutes. The mixture should look like a thick, glossy, and heavy gel that coats the spoon.
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7
Immediately pour the hot mixture into your prepared container. Use a spatula to smooth the surface as much as possible.
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8
Let the jelly cool on the counter to room temperature for about 1 hour. It will begin to firm up.
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9
Cover the container and refrigerate for at least 3-4 hours, or overnight, until it is cold and completely set into a bouncy block.
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10
Prepare the sauce by whisking together the soy sauce, black vinegar, chili oil, minced garlic, sesame oil, sugar, and Sichuan peppercorn powder in a small bowl.
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11
Once set, run a knife around the edges of the container and invert the jelly onto a clean cutting board.
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12
Slice the jelly into long, thin strips (about 1/4 inch thick) or into bite-sized cubes. Wipe your knife with a damp cloth between cuts if it sticks.
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13
Place the julienned cucumber at the bottom of a shallow serving bowl to act as a bed.
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14
Arrange the jelly strips over the cucumber and pour the spicy vinaigrette generously over the top.
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15
Garnish with crushed peanuts, scallions, cilantro, and sesame seeds. Serve immediately while chilled.
💡 Chef's Tips
Always use 'Mung Bean Starch' and not flour; flour contains protein and fiber which will make the jelly opaque and crumbly rather than translucent and bouncy. Constant stirring is essential during the thickening phase to ensure a perfectly smooth texture without any lumps. Do not skip the chilling time; the jelly needs to be cold to maintain its structural integrity when sliced and to provide that signature refreshing mouthfeel. If you have a traditional liangfen scraper (a metal disc with holes), use it to create long, uniform noodle-like strands for a professional presentation.
🍽️ Serving Suggestions
Pair with a cold, crisp Tsingtao beer or a sparkling jasmine tea to balance the Sichuan heat. Serve as a starter for a spicy Sichuan hot pot or alongside Mapo Tofu for a themed dinner. Accompany with a side of steamed baozi (pork buns) to turn this light appetizer into a full meal. Offer extra black vinegar and chili oil at the table so guests can customize the tang and spice levels to their liking.