Sweetcorn liang fen is a twist on conventional mung bean starch noodles that mixes corn juice with mung bean starch for a springy, wobbly, barely candy starch jelly.
Jump to:
Liang fen is the quintessential sizzling climate snack, however regardless of its affiliation with summer time it can be eaten heat. I’ve loved cubes of assorted starch jellies served in quite a few methods, from pea jelly in steaming sizzling and bitter broth in Kunming to rice jelly as a salad in Northern Thailand.
This explicit jelly, as a result of sweetness from corn, additionally works properly in dessert kind, with a easy brown sugar syrup drizzled on prime. But you too can use it in savoury purposes.
Your favorite search engine will assist you discover recipes for utilizing the jelly, however if you would like to make a easy sizzling and bitter dressing (these are approximate measurements, so modify to style): 1-2 teaspoons mild soy sauce, 2 teaspoons Baoning or Chinkiang vinegar, 1-2 tablespoons chilli oil (give it a stir so that you get among the sediment), 1-2 teaspoons finely minced garlic, ¼-1/2 teaspoon sugar, 1-2 tablespoons chopped spring onions, a pinch or two Sichuan peppercorn powder.
Sweetcorn jelly (liang fen)
Ingredients
- 280 grams corn kernels
- 300 millilitres water
- 25 grams mung bean starch
Instructions
-
Blend the corn and water to a puree and pressure utilizing a high quality mesh nut milk bag or muslin cloth. Pour half of it right into a saucepan and produce to the boil.
-
Mix the opposite half with the mung bean starch till the starch is dissolved. Pour into the boiling corn milk in a gentle stream, stirring continually. Let it boil once more after which knock the warmth right down to low. Stir for 3-4 minutes, ensuring you scrape the underside of the pan to keep away from burning and sticking.
-
Pour the new liquid right into a small pan or heatproof bowl and go away to chill. Pop within the fridge, ideally in a single day however for a minimum of a number of hours.
-
To serve, invert the pan/bowl over a chopping board or massive plate. Slice into cubes and use in your favorite liang fen recipe.
