Sweetcorn liang fen (corn jelly noodles)

Sweetcorn liang fen is a twist on traditional mung bean starch noodles that combines corn juice with mung bean starch for a springy, wobbly, slightly sweet starch jelly.

Liang fen is the quintessential hot weather snack, but despite its association with summer it can also be eaten warm. I've enjoyed cubes of various starch jellies served in numerous ways, from pea jelly in steaming hot and sour broth in Kunming to rice jelly as a salad in Northern Thailand.

This particular jelly, due to the sweetness from corn, also works well in dessert form, with a simple brown sugar syrup drizzled on top. But you can also use it in savoury applications.

Your favourite search engine will help you find recipes for using the jelly, but if you'd like to make a simple hot and sour dressing (these are approximate measurements, so adjust to taste): 1-2 teaspoons light soy sauce, 2 teaspoons Baoning or Chinkiang vinegar, 1-2 tablespoons chilli oil (give it a stir so you get some of the sediment), 1-2 teaspoons finely minced garlic, ¼-1/2 teaspoon sugar, 1-2 tablespoons chopped spring onions, a pinch or two Sichuan peppercorn powder.

Print Recipe

Sweetcorn jelly (liang fen)

Suitable for a variety of applications, this sweetcorn liang fen is easy to make and keeps in the fridge for a few days. If you're using frozen corn, make sure it's completely defrosted before you blend it. After you squeeze the liquid from the corn, you can save the dregs, mix them with salt and flour, and pan fry them.

You will need an approximate 13x19cm tray or you can use a bowl to form the jelly.

Ingredients

• 280 grams corn kernels
• 300 millilitres water
• 25 grams mung bean starch

Instructions

• Blend the corn and water to a puree and strain using a fine mesh nut milk bag or muslin fabric. Pour half of it into a saucepan and bring to the boil.
• Mix the other half with the mung bean starch until the starch is dissolved. Pour into the boiling corn milk in a steady stream, stirring constantly. Let it boil again and then knock the heat down to low. Stir for 3-4 minutes, making sure you scrape the bottom of the pan to avoid burning and sticking.
• Pour the hot liquid into a small pan or heatproof bowl and leave to cool. Pop in the fridge, ideally overnight but for at least a few hours.
• To serve, invert the pan/bowl over a cutting board or large plate. Slice into cubes and use in your favourite liang fen recipe.