Mung bean starch is a powdery, white starch made from mung ⦠According to my own experiments, when using substitutes, the final texture of the jelly tends to be less firm, sticky and does’t have a nice crunchiness to bite. burning. All images & text are copyright protected. It’s a pity that it hasn’t been introduced to the West yet. It is crucial to pour the mixture into the hot water at the right moment: when you see small bubbles appears from the bottom of the pan. Boil mung beans in 2
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