Homemade Chinese Liangfen: A Step-by-Step Guide

Ingredients

  • 1 cup of pea starch or mung bean starch
  • 4 cups of water for the starch jelly
  • 2 cloves of garlic, finely minced
  • 1 tablespoon of soy sauce
  • 1 tablespoon of Chinese black vinegar
  • 1 tablespoon of chili oil
  • 1 teaspoon of sesame oil
  • 1 tablespoon of sesame seeds, toasted
  • 1 green onion, finely chopped
  • 1 teaspoon of Sichuan peppercorn powder (optional for extra spice)
  • 1 teaspoon of sugar
  • 1/2 teaspoon of salt
  • Additional water for boiling and cooling the jelly

Steps and instructions

  1. In a medium bowl, mix the pea starch with 1 cup of water. Stir until the starch is fully dissolved.
  2. Bring 3 cups of water to a boil in a saucepan. Once boiling, reduce the heat to low and slowly add the starch mixture, stirring continuously.
  3. Continue to stir over low heat until the mixture becomes glossy and thick. This should take about 3-5 minutes.
  4. Pour the mixture into a heatproof dish or mold. Smooth the surface with a spatula and leave it to cool at room temperature.
  5. Once cool, cover the dish and refrigerate for at least 2 hours, or until the jelly is completely set and firm.
  6. While the jelly sets, prepare the sauce. Combine the minced garlic, soy sauce, black vinegar, chili oil, sesame oil, sugar, salt, and Sichuan peppercorn powder (if using) in a bowl. Mix well until the sugar and salt are completely dissolved.
  7. After the jelly has set, turn the dish upside down to unmold the jelly onto a cutting board. Slice it into thin strips or cubes, as per your preference.
  8. Transfer the jelly to a serving bowl. Pour the prepared sauce over it, making sure to evenly coat all the pieces.
  9. Top with toasted sesame seeds and chopped green onions before serving. Enjoy your Liangfen as a refreshing and spicy side dish or snack.

Tools for making

  • Mixing Bowl - A medium-sized bowl to mix the starch and water.
  • Saucepan - A saucepan to boil the water and cook the starch mixture.
  • Spatula - A utensil to stir and smooth the starch mixture in the saucepan.
  • Heatproof Dish or Mold - A dish or mold to pour and set the starch jelly.
  • Cutting Board - A surface to unmold and slice the set jelly.
  • Serving Bowl - A bowl to serve the sliced jelly and sauce.
  • Whisk or Fork - A utensil to mix the sauce ingredients together.

Recipe variations

  • Use mung bean starch instead of pea starch for a different texture and flavor.
  • Add diced vegetables like cucumber, bell peppers, or carrots for added crunch and freshness.
  • Incorporate cooked shredded chicken or boiled shrimp for a protein-packed version.
  • Replace the garlic with ginger for a different aromatic profile.
  • Add a splash of lime juice for a tangy twist.
  • Experiment with different types of vinegar such as rice vinegar or apple cider vinegar.
  • For a vegetarian or vegan option, skip the meat and seafood and focus on adding more vegetables and herbs.
  • Try different toppings such as crushed peanuts, cilantro, or crispy fried shallots.
  • For a spicier version, add more chili oil or sprinkle with extra Sichuan peppercorn powder.
  • Create a sweet and savory version by drizzling with a sweet soy sauce or hoisin sauce.

Recipe overview

Liangfen, also known as starch jelly or cold jelly noodles, is a popular street food dish from the Sichuan region of China. This refreshing and spicy dish is made by creating a jelly from pea or mung bean starch, which is then cut into strips or cubes and served cold with a tangy and fiery sauce. The process of making Liangfen at home is straightforward and rewarding. You'll first prepare the starch jelly and let it set in the refrigerator. Meanwhile, you'll prepare a flavorful sauce with ingredients like soy sauce, black vinegar, chili oil, and sesame oil. Once the jelly is set, it's sliced, drizzled with the sauce, and garnished with toasted sesame seeds and green onions. This dish is perfect as a side or a unique snack, especially during the warmer months. Get ready to experience a delightful combination of textures and flavors with this wonderful Liangfen recipe.

Common questions

  1. Can I use mung bean starch instead of pea starch? Yes, mung bean starch can be used as a substitute for pea starch in this recipe.
  2. How long does it take for the starch jelly to set? It takes approximately 2 hours for the starch jelly to set and become firm in the refrigerator.
  3. Can I add more or less chili oil to adjust the spiciness? Absolutely! Feel free to adjust the amount of chili oil according to your preferred level of spiciness.
  4. How long can I store Liangfen? Liangfen can be stored in an airtight container in the refrigerator for up to 3 days.
  5. Can I customize the toppings? Yes, you can customize the toppings according to your taste. Some popular additions include crushed peanuts, cilantro, or pickled vegetables.
  6. Is Liangfen gluten-free? Yes, Liangfen is gluten-free as it is made from pea starch or mung bean starch, which do not contain gluten.

Serving dishes and utensils

  • Mixing Bowl - A medium-sized bowl for mixing the starch and water.
  • Saucepan - Used for boiling the water and cooking the starch mixture.
  • Spatula - For stirring the starch mixture and smoothing the surface of the jelly.
  • Heatproof Dish or Mold - To pour and shape the starch mixture for setting into jelly.
  • Cutting Board - Used to slice the jelly into thin strips or cubes.
  • Serving Bowl - A bowl for serving the Liangfen.
  • Whisk or Fork - For mixing the sauce ingredients until well combined.
  • Toasted Sesame Seeds - Used as a garnish for the Liangfen.

Origin stories

Liangfen, also known as starch jelly, is a popular dish in Sichuan cuisine from China. It is often eaten during the hot summer months due to its refreshing nature. Despite its simple appearance, Liangfen carries a story of versatility and resourcefulness. It was originally made by the poor in rural areas who could not afford rice. To supplement their diet, they turned to starch, made from peas or mung beans, which was relatively cheap and plentiful. They created a jelly which could be sliced and eaten cold with a variety of condiments, most commonly a spicy, tangy sauce. Today, Liangfen is enjoyed by people of all socio-economic backgrounds across China and has gained popularity around the world for its unique texture and versatility in absorbing flavours. So when you bite into a piece of Liangfen, you're not just enjoying a delicious dish, but also partaking in a culinary tradition born out of ingenuity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.