Green Bean Starch near me
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Top 3 products for Green Bean Starch
Latest reviews
Perfect, very delicious, I will buy more next time
Used to make jelly, very chewy, like it
Make jelly in summer and add seasonings, it is delicious
It is pure pea flour. It is used to make jelly and thicken sauces in cooking. It is very good.
Pea starch is the first choice for making jelly, which is more affordable than mung bean starch.
Pea starch, I buy it frequently, it is really convenient to mix it with cold dishes in summer
I bought it to make jelly. It's very simple and delicious.
Follow the proportions in the instructions and make it very delicious
It is not easy to master the ratio of mung bean starch to make jelly, and there are no instructions on the package. This time I used a ratio of 1:10 between flour and water. Although it was formed, I plan to try 1:9 or 1:8 next time to see which tastes better. Personally, I think mung bean jelly is smoother, more transparent, and has a more delicate taste. Pea jelly has a certain toughness. But I like both.
I am going to try making Sichuan jelly. If it is good, I will continue to buy it.
Latest reviews
The quality is good, right? Mung bean starch, use 50 grams of mung bean starch and 300 grams of water, stir until there is no powder, pour it into the cake mold, put it into the steamer and continue stirring until it is slightly solidified, cover the pot and steam for another 10 minutes (the thickness of the finished product is about 0.5 inches), turn off the heat and wait for it to cool, then use a knife to slice it from the middle, then cut it into strips and put it into cold water and control the water. At this time, the perfect jelly is ready. Just season it according to your preferences, add some cucumber shreds, bean sprouts, cooked peanuts, and sesame seeds. A plate of jelly like this costs $15 or $6 outside, but it only costs $1 to make it at home. You can try it.
Amazing result, will repurchase for sure.
Looks good, you can make your own jelly
The best ingredients for making rice noodle, authentic, delicious and convenient.
Homemade mung bean jelly, delicious
It is really amazing to make jelly, and it tastes good.
Made cenlod recipe
Mung bean starch, looks good quality and has a nice powder texture
Tried Ongol Ongol Hunkwe (Mung Bean Starch) Cake with Grated Coconut
Latest reviews
I wanted to eat pickled radish for a long time, so I made some green laver and made some pickled radish! I used a rice measuring cup and made it with a 1:6 ratio of powder and water, and it came out delicious! Don't refer to the instructions on the back
I ate green laver jelly! It was delicious.
Would buy to store when on sale
The first time I did it I didn't expect it to be successful haha
The weather is hot, ready to make jelly. Lose weight without losing mouth???
good. but forgot to take a picture
I bought mung bean flour and received rice noodles
I will buy this product every time it is replenished. Both adults and children love it. Only when you buy it can you feel at ease. Stock up.
According to the formula of 1:10, the taste is not thick enough, and I feel that there is too much water. In addition, steam for half an hour, and keep stirring while steaming, otherwise the starch will stay at the bottom.
It is difficult to grasp the proportions, so try a few more times
Top products for Green Bean Starch
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Recent service reviews
Sept. 2024
Very good prices, delivery on times of any time I ordered . Good service. Good product. You can find anything's on Weee!
Customer since 2018
Phoenix, AZJun. 2024
I've hunted all over Connecticut for Asian groceries and they're difficult to find in my area. I love being able to order them on Weee!
Customer since 2020Connecticut, CTApr. 2024
Great customer service. Experienced customer service who answers the phone could always solve problem efficiently.
Customer since 2023Washington DCJan. 2024
I really appreciate that you work hard to uphold standards of quality. I like the wide variety of products and the ease of shopping with you.
Customer since 2020Los Angeles, CAPopular reviews
- The quality is good, right? Mung bean starch, use 50 grams of mung bean starch and 300 grams of water, stir until there is no powder, pour it into the cake mold, put it into the steamer and continue stirring until it is slightly solidified, cover the pot and steam for another 10 minutes (the thickness of the finished product is about 0.5 inches), turn off the heat and wait for it to cool, then use a knife to slice it from the middle, then cut it into strips and put it into cold water and control the water. At this time, the perfect jelly is ready. Just season it according to your preferences, add some cucumber shreds, bean sprouts, cooked peanuts, and sesame seeds. A plate of jelly like this costs $15 or $6 outside, but it only costs $1 to make it at home. You can try it.
- Amazing result, will repurchase for sure.
- Looks good, you can make your own jelly
- The best ingredients for making rice noodle, authentic, delicious and convenient.
- Homemade mung bean jelly, delicious
- It is really amazing to make jelly, and it tastes good.
- Made cenlod recipe
- Mung bean starch, looks good quality and has a nice powder texture
- Tried Ongol Ongol Hunkwe (Mung Bean Starch) Cake with Grated Coconut
- I wanted to eat pickled radish for a long time, so I made some green laver and made some pickled radish! I used a rice measuring cup and made it with a 1:6 ratio of powder and water, and it came out delicious! Don't refer to the instructions on the back
- Perfect, very delicious, I will buy more next time
- Used to make jelly, very chewy, like it
- Make jelly in summer and add seasonings, it is delicious
- It is pure pea flour. It is used to make jelly and thicken sauces in cooking. It is very good.
- Pea starch is the first choice for making jelly, which is more affordable than mung bean starch.
- Pea starch, I buy it frequently, it is really convenient to mix it with cold dishes in summer
- I bought it to make jelly. It's very simple and delicious.
- Follow the proportions in the instructions and make it very delicious
- It is not easy to master the ratio of mung bean starch to make jelly, and there are no instructions on the package. This time I used a ratio of 1:10 between flour and water. Although it was formed, I plan to try 1:9 or 1:8 next time to see which tastes better. Personally, I think mung bean jelly is smoother, more transparent, and has a more delicate taste. Pea jelly has a certain toughness. But I like both.
- I am going to try making Sichuan jelly. If it is good, I will continue to buy it.
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