Ingredients:
mung bean jelly:
mung bean starch powder 1 cup
water 7 cups
salt 1 teaspoon
Sauce:
soy sauce 1/3 cup
minced garlic 3 cloves
honey (or sugar) 1 tsp (2 tsp)
green onion 1 stalk
sesame oil 1 tbs
roasted sesame seeds
Procedures:
1. In a heavy-bottomed pot, place 1 cup of mung bean starch powder and 7 cups of water. Mix well with a wooden spoon.
2. Bring to a boil over medium high heat for about 7-8 minutes. Stir the liquid occasionally with the wooden spoon to stop it from sticking to the pot bottom
3. Add 1 ts of salt and cook for a few more minutes.
4. Lower the heat and simmer for 2-3 more minutes until the jelly looks bubbly and translucent.
5. Turn off the heat. Get out some rectangular containers and your favorite silicone cookie molds.
6. Pour the hot jelly directly into the containers and silicone cookie mold.
7. Let it cool down for 1-2 hours, then put it in the refrigerator.
8. Keep it in the refrigerator at least 4 hours to make the jelly firm and solid.
9. Place 1/3 cup soy sauce, 1 ts honey(or 2 ts sugar), 3 cloves of minced garlic, 1 stalk of chopped green onion,
and 1 TBS sesame oil into a bowl. Mix well.