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Learn how to make naturally gluten-free mung bean starch jelly noodles (liang fen) with only 2 ingredients. The noodles are tossed in spicy, savory, slightly sweet, and tangy Chinese black bean sauce and then served cold. It is so refreshing and super yummy.
I first had liang fen (凉粉) when I was living in Singapore. On those hot, humid days, a bowl of these slippery mung bean jelly noodles with garlicky, spicy sauce was exactly what I needed to cool down. The texture is smooth and refreshing, and the bold dressing makes something so simple taste absolutely amazing.
What is Liang Fen?
Liang fen literally means “cold jelly” in Chinese. It’s especially popular in northern and western China, but variations can also be found in Sichuan, Yunnan, and even across the border in Tibet and Nepal (where it’s known as laping). Some versions are light and mild, while others are drenched in chili oil and vinegar—so fiery they’ve been nicknamed “heartbreak jelly noodles” because they can bring tears to your eyes!
Why You’ll Love This Recipe
It’s incredibly refreshing on a hot day—cool, slippery, and satisfying.
You only need a few ingredients to make it, and mung bean starch (or pea starch) is easy to find in most Asian grocery stores.
The spicy, garlicky sauce makes this humble jelly so flavorful—it’s all about the dressing!
It’s naturally gluten-free and vegan.
You can make it ahead and keep it chilled, perfect for meal prep or summer entertaining.
Ingredients and Substitutions
Mung bean starch – This is the classic choice. You can also use pea starch. But other starches like tapioca starch, cornstarch, potato starch, sweet potato starch, and wheat starch won’t work for this recipe
Water – Essential for forming the jelly. The starch-to-water ratio is key (about 1:7 works best).
Garlic – Freshly minced garlic is best.
Chili oil – Store-bought or homemade. Sichuan chili oil adds authentic flavor.
Fermented black beans – Fermented black beans are commonly used in Chinese cooking. You can find this at Asian store as well. They are very salty, so a little bit goes a long way
Soy sauce – For umami depth. Use tamari if you need gluten-free.
Black vinegar – Adds tang. If unavailable, use rice vinegar with a splash of balsamic.
Sesame oil – For a nutty aroma.
Sugar – Balances the savory and spicy flavors.
Cilantro and green onions – Optional, but add freshness.
Tips for Success
Stir constantly while cooking to prevent lumps.
Do not rush the cooling process—the jelly must be fully set before slicing.
For softer, more slippery jelly, use slightly more water (1:7.5 ratio). I won’t recommend anything less than 1:7 ratio for the best texture
Always serve it thoroughly chilled for the best refreshing texture.
Variations
Sichuan-style (Shangxin Liangfen / Heartbreak Jelly Noodles): Extra chili oil, black vinegar, and sometimes Sichuan peppercorns.
Yunnan-style: Served with a tangier, sour-based dressing.
Plain liang fen: Simply seasoned with soy sauce and sesame oil for a lighter version.
Frequently Asked Questions and Troubleshooting
Why didn’t my jelly set? The starch-to-water ratio might have been off, or the mixture wasn’t cooked long enough. Make sure it turns fully translucent before pouring it into the mold.
Why is my jelly too firm? Too little water was used. Add more water next time for a softer texture.
Can I use cornstarch instead of mung bean starch? No, cornstarch won’t create the right jelly texture. Stick with mung bean or pea starch. You can see under “Ingredients and substitutions” above for more details
Why did my jelly fall apart when slicing? It could be that it wasn’t chilled long enough or the ratio of the starch to water is off.
Serving Suggestions
Serve as a cold appetizer with plenty of chili oil.
Add cucumber shreds for crunch and extra freshness.
Pair with barbecue skewers or grilled meats as a cooling side.
Enjoy as a light and refreshing meal on hot days.
Storage
Store plain liang fen (without sauce) in an airtight container in the refrigerator for up to 3 days. Please note that the longer you store them, the harder the texture and they lose that “elasticity” and easily “break”
Once dressed with sauce, it is best eaten immediately, as the jelly will start releasing water.
Do not freeze, as freezing will ruin the jelly’s texture.
Liang fen is such a unique dish—smooth, cooling, and so satisfying with its bold garlic-chili sauce. I first discovered it in Singapore, and it quickly became one of my favorite summer dishes. It is incredibly simple to make at home, and once you try it, you’ll understand why it’s such a beloved warm-weather food across Asia.
You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card
This recipe yields about 810 grams (29 oz)
Prepare the mung bean noodles:
Put the mung bean starch and salt in a medium-size pot. Add the water and whisk to mix until the thin batter is really smooth without any lumps. Then pour in the rest of the of the water
Turn the heat on and cook over medium-low heat and keep stirring using a spatula, scraping the side and the bottom of the pot to prevent anything catching and getting burnt. Don't be tempted to crank up the heat. Keep stirring. It may seem like nothing is going to happen but trust me, once it starts to thicken, it happens almost instantly.
You will start to feel something curdle and thicken at the bottom of the pot
Continue to stir. Lower the heat to the lowest once that happens. It may seem very lumpy at first but yes…keep stirring for another minute.
It should be very smooth and gooey and almost translucent. It took me about 7-8 minute of total cooking time.
This is how the final texture looks like. Gooey, smooth, thick but pourable
Pour this into a heat-proof pan immediately. I used a 9 x 13 pyrex glass container. You can use anything similar in size to get at least about 1 inch thick jelly. Let it cool down for 1 hour at room temperature and then transfer to a fridge to let it set and firm up into a solid mass, about 1-2 hours
Prepare the sauce:
In a small saucepan, add fermented black beans, minced garlic, sugar, soy sauce, black vinegar, and sesame oil. Cook over medium heat until the sugar dissolves. Remove from the heat and stir in the chopped peanuts. Have a taste and adjust to your preference. It should be savory, spicy, tangy, and with just a hint of sweetness. Let the sauce cools down
To serve:
Unmould the jelly noodles by turning the mold upside down. It should plop right out.
Use a sharp knive to cut into strips of noodles
It's up to you how thick or thin you want to cut, but not too thin or it break easily).
Pour the sauce on top and then gently toss to mix. Only do this when you are ready to serve the noodles. If the noodles are soaked in the sauce for too long, it may turn watery. Garnish with fresh coriander leaves and serve immediately.
Marv’s Recipe Notes
Depending on your preference with the texture, if you prefer it to be softer, you can add an additional 1/4-1/2 cup of liquid. I won’t use less than 3 cups of water though, that will make the liang fen too firm.
*Nutrition facts are just estimates and calculated using online tools*
Nutrition Facts
Liang Fen (Cold Spicy Mung Bean Jelly Noodle)
Serving Size
1 serving
Amount per Serving
Calories
246
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Sodium
673
mg
29
%
Potassium
123
mg
4
%
Carbohydrates
39
g
13
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
5
g
10
%
Vitamin A
1
IU
0
%
Vitamin C
1
mg
1
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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1 comment
Oh wow, 100% YUMMY!
Viele Grüße,
Jesse-Gabriel