tag:blogger.com,1999:blog-9046753225171214128.post6781725667702104961..comments2024-03-28T11:54:21.772+00:00Comments on Sunflower Food Galore: Sichuan liang fen 川味涼粉 (Starch jelly noodles)Sunflowerhttp://www.blogger.com/profile/02271086431517595611noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-9046753225171214128.post-45173591748951172015-12-22T19:28:51.347+00:002015-12-22T19:28:51.347+00:001:6 may be too soft. Try 1:5 as per my recipe. If ...1:6 may be too soft. Try 1:5 as per my recipe. If still too soft reduce to 1:4. Cool in fridge before cutting. I have always use the same mung bean starch bought from Thai supermarket packet as shown on the blog post. Pure mung bean starch should be pure white in colour. Tapioca starch is an alternative if you cannot find good mung bean starch. The texture may be slightly different. If all fail Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-77662183689567988952015-12-22T17:57:19.171+00:002015-12-22T17:57:19.171+00:00Hi,
I have tried using many types of starch which ...Hi,<br />I have tried using many types of starch which described as Mung bean starch but I am worry it may not be pure. with the ratio of 1:6 the result wasn't good. It was soft and easily broken, how to improve and over come this condition ? Please adviceAnonymoushttps://www.blogger.com/profile/07215221856450963062noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-60357551634845541192011-07-01T20:36:19.761+01:002011-07-01T20:36:19.761+01:00I'll definitely try it with mung bean starch a...I'll definitely try it with mung bean starch at some point! I'm trying not to shop for too many new ingredients at the moment though, since I'm moving house on July 19th and hence aiming to use things up rather than acquire more :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-55357904358106970362011-07-01T10:48:55.915+01:002011-07-01T10:48:55.915+01:00Hi Kake
I have not tried with other starch yet. I ...Hi Kake<br />I have not tried with other starch yet. I made some with green split pea the other day it was a bit soft and taste quite raw and green, will need to improve on than before I post. If you can get hold of a bag of mung bean starch it really easy and the texture is quite elastic and would not break.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-69722948642022934252011-07-01T10:15:23.098+01:002011-07-01T10:15:23.098+01:00Just wanted to give a quick update on my efforts a...Just wanted to give a quick update on my efforts at this with sweet potato starch. I've tried it three times now; the first time I learned that 30 seconds isn't enough cooking time (90 seconds seems enough), the second time I learned that 35g starch to 350ml total water isn't enough starch, and the third time I learned that 50g starch to 350ml water is _probably_ enough starch, Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-453552719504002752011-06-20T20:15:54.175+01:002011-06-20T20:15:54.175+01:00What I have is more white than greyish, but it was...What I have is more white than greyish, but it was definitely labelled as being sweet potato starch. I got it from <a href="http://london.randomness.org.uk/wiki.cgi?Vinh_Phat,_SE16_3RW" rel="nofollow">my local Vietnamese supermarket</a> when I was experimenting with oyster omelettes, and I still have loads left. Anyway, I've had a go at making it into liang fen and it's chilling now! IAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-19936680994179127512011-06-20T14:23:12.848+01:002011-06-20T14:23:12.848+01:00Hi Kake
If you can find the greyish sweet potato ...Hi Kake <br />If you can find the greyish sweet potato starch it is very good and make very springy jelly noodles. Plain potato starch is ok but not as springy as mung bean starch. <br /><br />Let me know if where you found sweet potato starch.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-90463367247971708582011-06-20T14:19:01.340+01:002011-06-20T14:19:01.340+01:00This comment has been removed by the author.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-23100580030202793322011-06-20T13:55:49.219+01:002011-06-20T13:55:49.219+01:00Ooh, this looks great. Do you know if it would wo...Ooh, this looks great. Do you know if it would work with sweet potato starch?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-72413605110172913772011-06-20T09:55:15.329+01:002011-06-20T09:55:15.329+01:00Hi Tuty
Yes tepung hunkwee is mung bean starch or ...Hi Tuty<br />Yes tepung hunkwee is mung bean starch or we called it cendol flour, normally wrapped in paper in a small log. You need to look for the natural/white and non fragrant type.Sunflowerhttps://www.blogger.com/profile/09249656998055039839noreply@blogger.comtag:blogger.com,1999:blog-9046753225171214128.post-70510606207851000992011-06-20T09:10:18.020+01:002011-06-20T09:10:18.020+01:00Sunflower,
I wonder if this is the same starch as ...Sunflower,<br />I wonder if this is the same starch as tepung hunkwee which we use to make cendol in Indonesia.Tutyhttps://www.blogger.com/profile/14615312610288236391noreply@blogger.com