homemade hot and sour jelly

How to Make Spicy and Sour Cold Jelly: A Complete Guide

Spicy and sour cold jelly is a beloved summer dish, loved for its refreshing taste and fiery kick. Here’s a simple guide to making it at home.

Ingredients: 200g mung bean starch, 500ml water (for mixing), 800ml water (for boiling), 2-3 cloves garlic (minced), 1 tbsp vinegar, 1 tbsp soy sauce, 1 tsp chili oil, 1/2 tsp sugar, salt to taste, and optional cucumber shreds or peanuts for crunch.

Steps:

1. Prepare the jelly: Mix mung bean starch with 500ml cold water until smooth. Pour the mixture into a pot with 800ml boiling water, stirring constantly over medium heat. Once it thickens into a translucent paste, cook for 2 more minutes.

2. Set the jelly: Pour the paste into a flat container, let it cool, then refrigerate for 1–2 hours until firm. Cut into cubes or strips.

3. Make the sauce: In a bowl, combine minced garlic, vinegar, soy sauce, chili oil, sugar, salt, and a little cold water. Stir well.

4. Serve: Toss the jelly cubes with the sauce, top with cucumber shreds or peanuts, and enjoy!

This dish is versatile—adjust the spice or sourness to your liking. It’s perfect as a appetizer or a light meal on hot days!