Soak the mung beans in cold water for at least 4 hours. On summer days, place it in the fridge.
Then add water and blend until very smooth. Use a very fine cloth to remove the pulps and get the start water only. In order to make more starch, wash the pulp with some extra water. Let the mixture stay for around 2 hours until the starch is settled (in the fridge on summer days).
Then carefully pour the water above off because we need to measure for the next step.
Next, measure 800ml water from the previous step, and add salt, and baking soda. Mix well.
Version with mung bean starch
In a large bowl, mung bean starch with water.
Heat the mixture
Then pour the mixture into a large sauce pot or wok, and heat until it gets a consistency jelly-like texture. Don't let the mixture boil because it may bring small bubbles inside the jelly. The process of using mung bean starch is the same, but you will get a white transparent texture.
Cool down
Transfer out to a round or rectangular container, and cool down completely.
Assbmle
In a small bowl, mix all the ingredients expect scallions.
Then cut into small strips. Mix well with the salad dressing. Top with scallions or coriander.
Video
Notes
Recipe firstly published in 2018 and then updated with video and new way of making in 2023.