Entree: China – Tibet – ལ་པིང་ ➤ Laping (Cold slippery mung-bean starch noodle jelly dressed in a hot, tangy chili-sesame sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (140 g) mung bean starch (estimated edible portion: 5 oz (140 g))
6 cups (1.4 L) water, divided
1 tsp (5 g) salt
3 tbsp (45 ml) vegetable oil, for greasing
3 tbsp (45 ml) chili oil, adjusted to taste
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) black vinegar
2 tbsp (30 ml) toasted sesame paste
2 cloves garlic, minced
1 tsp (2 g) ground Sichuan pepper, optional
2 scallions, thinly sliced
1/4 cup (15 g) fresh cilantro, chopped
2 tbsp (30 g) toasted sesame seeds
Crushed roasted peanuts, to garnish, optional

Show original ingredient measurements

1 cup (140 g) mung bean starch (estimated edible portion: 140 g)
6 cups (1.4 L) water, divided
1 tsp (5 g) salt
3 tbsp (45 ml) vegetable oil, for greasing
3 tbsp (45 ml) chili oil, adjusted to taste
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) black vinegar
2 tbsp (30 ml) toasted sesame paste
2 cloves garlic, minced
1 tsp (2 g) ground Sichuan pepper, optional
2 scallions, thinly sliced
1/4 cup (15 g) fresh cilantro, chopped
2 tbsp (30 g) toasted sesame seeds
Crushed roasted peanuts, to garnish, optional

Instructions

1. In a bowl, whisk the mung bean starch with 1 cup (240 ml) cold water until smooth and lump-free.
2. Bring the remaining 5 cups (1.2 L) water to a gentle boil in a saucepan. Stir the starch slurry again, then slowly pour it into the boiling water while stirring continuously.
3. Reduce the heat to low. Stir in the salt and continue cooking and stirring constantly for 3–5 minutes, until the mixture is thick, translucent, and glossy.
4. Quickly grease a shallow tray or baking sheet with the vegetable oil. Pour in the hot starch mixture and spread it evenly to about 1/4–1/2 inch (6–12 mm) thick. Let it cool to room temperature, then refrigerate for at least 1 hour, until firm.
5. While the jelly chills, whisk together the chili oil, soy sauce, black vinegar, toasted sesame paste, minced garlic, and ground Sichuan pepper if using. Taste and adjust the seasoning to your preference.
6. Remove the chilled jelly from the tray. Cut it into long, noodle-like strips or bite-sized pieces using a knife or scraper.
7. Gently toss the laping with the sauce until evenly coated. Add the sliced scallions, chopped cilantro, and toasted sesame seeds. Garnish with crushed roasted peanuts if desired.
8. Serve chilled or at cool room temperature as a refreshing, spicy entrée.