Thank you so much for the kind words, Joseph! I’m really glad this dish has earned a spot in your regular meal rotation.

My pleasure to share, Nokyero!

Hi Bev! Liang Fen is not the same thing as rice rolls. The former is made of mung bean starch while the latter are mainly made from rice flour. Here is my rice roll recipe.

Thank you, Bev

Thank you for trying out my recipe Michael! It sounds like the water wasn’t hot enough when you poured in the starch slurry. It’s not a problem this way, though, as you’ll eventually achieve the desired consistency. If you add the starch slurry too late (when the water is too hot), lumps will appear quickly. I don’t see how an immersion blender would help.
It’s normal that the jelly block loses water content over time. If you don’t plan to use it straightaway and prefer a softer texture, stop cooking the mixture a little sooner so it contains more water in the beginning. Hope this is clear.

I think I may have added the starch too early, or turned the heat down to low too quickly, as it took a lot longer than 2 minutes to reach the stage that you describe! I’m wondering that if you wait too long to add the mung bean starch, maybe an immersion blender could be used to save the mix?

Also, after only a single night in the fridge, the mung bean jelly lost a noticeable amount of volume to water. I guess it’s best when you make it the day of?

I’ve never thought about combining these two dishes, but why not! So happy to know you find my recipe helpful.