• Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
  • ABOUT ME
    • CONTACT
  • Pantry
  • Shop
  • subscribe
  • Home
  • RECIPE INDEX
  • EASY RECIPES
    • Easy Dinner
    • One-pot
    • Instant Pot
  • BY CUISINE
    • Asian Fusion
    • Chinese
    • Peranakan/Nyonya
    • CAMBODIA
    • LAOS
    • INDONESIAN
    • Indonesian Chinese
    • MALAYSIA
    • MYANMAR
    • SINGAPORE
    • Singapore Hawker Food
    • THAILAND
    • VIETNAM
  • BY COURSE
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • INGREDIENTS
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • SOURDOUGH
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • BREAD & BUNS
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • CAKES/COOKIES/PASTRIES
    • Cakes
    • Chiffon Cakes
    • Sponge Cakes
    • Pastries
    • Cookies
    • Kue/Kueh
    • No-Bake Dessert
  • DIETARY
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Cooking
    • Christmas Baking
What To Cook Today
What To Cook Today
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Liang Fen – 凉粉 (Cold Spicy Mung Bean Jelly Noodle)

written by Marvellina Published: November 16, 2021
7.1K
PIN RECIPE COMMENTS VIEW RECIPE
This post may contain affiliate links. Please read our disclosure policy.

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.
Liang Fen - 凉粉 (Cold Spicy Mung Bean Jelly Noodle)

What is liang fen?

Liang fen is popular street food in China. It is made with mung bean starch cooked with water until the starch is gelatinized and then chill until firm. The jelly cake is then cut into strips similar to noodles and then toss with sauce. The jelly noodles are usually served chilled, which makes it so refreshing.

Special Ingredients

1. Mung bean starch
Mung bean starch is the starch extracted from, yes, you guessed it, mung beans. They are widely available at Asian stores. They are used in many sweet and savory recipes in Asian cuisine. Don’t substitute it with tapioca starch, rice, or glutinous rice flour, they don’t give the same result. You may try green pea flour. I haven’t tried this myself though.
2. 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
3. Chinese black vinegar
Chinese black vinegar is another one of my favorite ingredients to use in a tossing sauce for noodles. It adds a bit of tartness. You can also use balsamic vinegar if you can’t find any Chinese black vinegar, though I feel like balsamic vinegar has a sweeter note to it, it would work too
Liang Fen - 凉粉 (Cold Spicy Mung Bean Jelly Noodle)

How to make liang fen

1. Put the mung bean starch in a medium-size pot. Add 1 cup of water and whisk to mix until the thin batter is really smooth without any lumps. Then pour in the rest of the 2 cups of water
2. 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
3. You will start feeling something curdle and thicken, keep stirring, it may seem very lumpy at first but yes…keep stirring and eventually you will get yourself a pot of almost translucent and gooey like mixture
4. Pour this into a heat-proof pan, such loaf pan or glass container. I used a 7 x 5-inch container. You can use 6 x 6 or 7 x 7 container or any similar size to get at least about 1-inch thick jelly. Let it cools down for 10-15 minutes and then transfer to a fridge to let it set and firm up into a solid mass, about 1-2 hours

5. Unmould the jelly noodles by turning the mold upside down. It should plop right out.

6. Cut into strips like noodles (it’s up to you how thick or thin you want to cut, but not too thin or it breaks easily)


7. Pour the sauce on top and then gently toss to mix. Garnish with fresh coriander leaves and serve
Liang Fen - 凉粉 (Cold Spicy Mung Bean Jelly Noodle)

How to store liang fen

1. I suggest only tossing the sauce with the jelly noodles when ready to serve
2. The noodles can be kept in the refrigerator for about 2-3 days. It may turn watery the longer you keep them in the fridge
3. The sauce can be kept in the fridge for up to one week

Did you make this recipe?

I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Liang Fen - 凉粉 (Cold Spicy Mung Bean Jelly Noodle)

Liang Fen - 凉粉 (Cold Spicy Mung Bean Jelly Noodle)

Liang Fen (Cold Spicy Mung Bean Jelly Noodle)

Prep Time 10 minutes mins
Cook Time 18 minutes mins
Chill in the fridge 2 hours hrs
Total Time 2 hours hrs 28 minutes mins
Servings 2 servings as a side dish
5 from 2 reviews
REVIEW & RATE PRINT

Ingredients

  • 120 gr mung bean starch
  • 3 ½ cups water divided, see notes

Tossing sauce:

  • 1 tsp fermented black beans mashed
  • 2 Tbsp roasted peanuts finely chopped
  • 3 cloves garlic minced
  • 2 tsp sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp Chinese black vinegar
  • 1 tsp chili oil
  • 1 tsp sesame oil

For garnish:

  • Fresh cilantro leaves

Instructions
 

Prepare the mung bean noodles:

  • Put the mung bean starch in a medium-size pot. Add 2 cups of 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. It took about 7 minutes to start to thicken on my stove
  • You will start feeling something curdle and thicken, keep stirring, it may seem very lumpy at first but yes...keep stirring and eventually you will get yourself a pot of almost translucent and gooey like mixture
  • Pour this into a heat-proof pan, such loaf pan or glass container. I used a 7 x 5 inch container. You can use 6 x 6 or 7 x 7 container or any similar size to get at least about 1 inch thick jelly. Let it cools down for 10-15 minutes 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. Cut into strips like 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. Garnish with fresh coriander leaves and serve

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.
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
previous post
Steamed Rainbow Tapioca/Cassava Kuih (Kueh Ubi Kayu)
next post
Canelé de Bordeaux (No Beeswax) – Assorted Flavor

1 comment

Jesse-Gabriel November 27, 2021 - 5:02 pm

Oh wow, 100% YUMMY!
Viele Grüße,
Jesse-Gabriel

Reply
5 from 2 votes (2 ratings without comment)

Leave a Comment Cancel Reply

Please feel free to ask questions here or leave your comments and ratings if you have tried the recipe! Your Email address will not be published!




Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello! I'm Marvellina!

I’m passionate about food—especially bold, comforting Asian flavors—and I love sharing approachable recipes and creative bakes with an Asian twist. So glad you’re here! LEARN MORE...

Our Favorites

  • How To Make Soft and Fluffy Pandan Chiffon Cake (Complete Guide)

  • Soft Fluffy Steamed Bao Buns Recipe (Baozi/Mantou)

  • Easy Authentic 10-Minute Hainanese Kaya Jam (Palm Sugar Kaya or Pandan Kaya)

  • Mie Sop Ayam Medan (Indonesian Chicken Noodle Soup)

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

©2025 - What To Cook Today. All Rights Reserved.
Privacy & Disclosure Policy


Back To Top
  • Home
  • ABOUT ME
    • CONTACT
  • SHOP
  • SUBSCRIBE
  • RECIPE INDEX
  • easy recipes
    • Easy Dinner
    • One-pot
    • Instant Pot
  • by course
    • Breakfast
    • Dim Sum
    • Main Course
    • Soups/Stews
    • Salad
    • Sides
    • Condiments
    • Snacks
    • Desserts
  • ingredients
    • Rice & Grains
    • Noodles
    • Eggs
    • Tofu & Tempeh
    • Poultry
    • Red Meats
    • Pork
    • Seafood
  • sourdough
    • Sourdough Bread Recipes
    • Recipes Using Sourdough Discard
  • bread & buns
    • Steamed Buns
    • Bread with Yeast
    • No-Knead Bread
    • Quick Bread
  • cakes/cookies/pastries
    • Cakes
    • Pastries
    • Chiffon Cakes
    • Sponge Cakes
    • Cookies
    • No-Bake Dessert
    • Kue/Kueh
  • dietary
    • Gluten-free
    • Vegan
    • VEGETARIAN
    • CONFINEMENT
  • celebrate
    • Chinese New Year
    • Easter
    • Hari Raya
    • Dragon Boat Festival
    • Mooncake Festival
    • Thanksgiving
    • Winter Solstice
    • Christmas Baking
    • Christmas Cooking

Let me know how you like the recipe and consider rating it!

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.