Sometimes incorrectly labeled as mung bean flour (probably because mung beans look like green beans when they’re in the pod), this is a finegrained starch extracted from mung beans. It is used to make noodles and side dishes. With one small package, you can make a huge amount of jelly. Use what you need, then store the rest in the pantry, well sealed.
Find it at Korean markets, near the potato and cornstarch powders.
I have a grain mill. If I just grind up mung beans, is that the same thing? If so can I do that with other pulses and legumes? The asian markets near me have a layered green and yellow jelly that I love and the yellow layer is a little more granular, a little like sweet bean paste. I don’t know what country it is from, but is there anything like that in korean cuisine? do you have a recipe available? I just bought your book, and I can’t wait to play. I just need to really reduce the spice levels as I can’t handle spicy. Your videos are a wonderful learning tool though.
No, it isn’t. If it was, you could just grind up corn to get corn starch, wheat to get wheat starch,… – but there, you get flour; starch combined with all the other good stuff.
You may use peeled ground pulses and legumes for making bindaetteok, but, since you have to soak them anyways, you should use a food processor for that. And better use already ground mung beans.
The green and yellow layered jelly you mentioned may be Banh Da Lon, which is a Vietnamese dessert. It’s a steamed layer cake that’s chewy like mochi. The yellow layer is made from yellow mung beans that were hulled and split from whole mung beans, while the green layer is from pandan extract. I haven’t seen anything similar to that in Korean cooking since pandan is found mostly in Southeast Asia and South Asia. So far, I’ve only seen mung beans used in more savory dishes in Korean cooking. You would really have to purchase the green bean/mung bean starch powder in order to make this and it does come out white and translucent, which is a different result from the yellow mung bean layer that you’ve seen before.
Hi Maangchi, technically, mung bean IS green bean.. Isn’t it? In Chinese it’s called 绿豆, which translates to green bean. So… I guess that’s where the translation came from.
Actually, the texture of the end product is different from Konnyaku. Konnyaku is chewy but this is not . = ))) I want to say the texture resemble more to the Japanese Yōkan, except this is not sweetened. Maybe the texture is in between Konnyaku and Yokan?
My monthly letter to my readers includes my recipe roundup, funny and touching stories, upcoming events, reader comments and photos of what you guys are cooking! It's delivered the first day of every month.
I have a grain mill. If I just grind up mung beans, is that the same thing? If so can I do that with other pulses and legumes?
The asian markets near me have a layered green and yellow jelly that I love and the yellow layer is a little more granular, a little like sweet bean paste. I don’t know what country it is from, but is there anything like that in korean cuisine? do you have a recipe available? I just bought your book, and I can’t wait to play. I just need to really reduce the spice levels as I can’t handle spicy. Your videos are a wonderful learning tool though.
No, it isn’t. If it was, you could just grind up corn to get corn starch, wheat to get wheat starch,… – but there, you get flour; starch combined with all the other good stuff.
You may use peeled ground pulses and legumes for making bindaetteok, but, since you have to soak them anyways, you should use a food processor for that. And better use already ground mung beans.
Bye, Sanne.
Hi paskinmath,
The green and yellow layered jelly you mentioned may be Banh Da Lon, which is a Vietnamese dessert. It’s a steamed layer cake that’s chewy like mochi. The yellow layer is made from yellow mung beans that were hulled and split from whole mung beans, while the green layer is from pandan extract.
I haven’t seen anything similar to that in Korean cooking since pandan is found mostly in Southeast Asia and South Asia. So far, I’ve only seen mung beans used in more savory dishes in Korean cooking.
You would really have to purchase the green bean/mung bean starch powder in order to make this and it does come out white and translucent, which is a different result from the yellow mung bean layer that you’ve seen before.
Hi Maangchi, technically, mung bean IS green bean.. Isn’t it? In Chinese it’s called 绿豆, which translates to green bean. So… I guess that’s where the translation came from.
I guess this powder is like the japanese konnyaku right?
The difference is that konnyaku is not made with mung beans.
Actually, the texture of the end product is different from Konnyaku. Konnyaku is chewy but this is not . = ))) I want to say the texture resemble more to the Japanese Yōkan, except this is not sweetened. Maybe the texture is in between Konnyaku and Yokan?