Watermelon Mung Bean Jelly Noodles

Discover the refreshing delight of vegan Watermelon Mung Bean Jelly Noodles with our step-by-step recipe. Learn to make both savory and sweet versions using fresh watermelon juice for a unique twist on traditional mung bean jelly noodles. Perfect for hot summer days, these noodles are easy to prepare and customize with your favorite toppings. Try it now and enjoy a burst of flavors in every bite!

Tips for making watermelon mung bean jelly noodles:

1. Use Watermelon, Water, or Other Juices

Use a ripe watermelon to ensure a sweet and flavorful juice for your jelly noodles.

For making the sweet version of our jelly noodles, you can also try various juices to create unique flavors for your mung bean jelly noodles. Consider using coconut water for a tropical twist or orange juice for a bright, citrusy taste. Pineapple juice adds a sweet and tangy note, while apple juice provides a mild sweetness. For a refreshing tang, try lemon or lime juice, diluted with water to balance the acidity. For a lighter, refreshing option, cucumber juice is a great choice. Feel free to mix and match these juices to create your own unique combinations.

For making the savory version of our jelly noodles, you can use plain water to make traditional mung bean jelly noodles. Using water will give you a neutral base, allowing the mung bean flavor to shine through. This also allows you to fully customize the flavor with your choice of savory sauces and toppings.

2. Strain the Juice Well

After blending the watermelon, strain the juice thoroughly to remove any pulp or seeds. This will give you a smooth base for your jelly noodles.

3. Mung Bean Starch Liquid Ratio

A good mung bean starch to liquid ratio for making mung bean jelly noodles is generally 1:6 or 1:7.

This ratio provides the right consistency for the jelly to set properly while maintaining a nice, firm yet jiggly texture. Adjusting the ratio within this range allows you to experiment with the firmness and texture to suit your preferences.

4. Check for Consistency

When mixing the mung bean starch with watermelon juice, stir until it is completely dissolved. Any lumps can affect the texture of the jelly.

The mixture is ready when it thickens and falls slowly from a spatula, forming a translucent triangle shape. This indicates the right consistency for jelly noodles.

5. Cooling Properly

Allow the thickened mixture to cool at room temperature until fully set. Avoid refrigerating as it can make the jelly too firm and lose its jiggle.

6. Cutting the Noodles

Once set, flip the jelly out of the bowl and cut it into thin strips. Using a noodle scraper can help achieve thinner, more uniform noodles.

7. Flavor Balancing for Savory Version

If you want to use the watermelon mung bean jelly to make the savory and spicy version, taste the sauce and adjust the seasonings as needed. The sweetness of the watermelon juice can influence the overall flavor, so balance it with additional soy sauce or vinegar if necessary. Alternatively, you can use a mix of 50% watermelon juice and 50% water to reduce the sweetness. For the best flavor, consider using plain water for the savory version.

8. Make Watermelon Sago for Sweet Version

For the sweet version, prepare it similarly to how you would make watermelon sago. Feel free to experiment with various toppings, such as fresh fruits, sago, popping boba, or Nata de coco, to create a dessert that suits your taste.

Equipment

• Measuring cups (Or kitchen scale)
• Blender or food processor
• Large saucepan
• Large bowl
• Small bowl
• Spatula 

Ingredients 

 – For Making Jelly Noodles

• 1 cup mung bean starch
• 6 cup watermelon juice or water (I recommend using water instead of watermelon juice if you want to make savory mung bean jelly noodles. Use watermelon juice if you are going to make the dessert watermelon sago version.)

– Savory and Spicy Mung Bean Jelly Noodles

• 1 cup mung bean jelly noodles (Made with water not watermelon juice.)
• 2 tbsps light soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 garlic clove (minced)
• 1 tbsp green onions (chopped)
• 1 tbsp cilantro (chopped)
• 1 tsp red chili powder
• 1 tsp sesame seeds
• 2 tbsps vegetable oil
• ¼ cup cucumbers (sliced)

– Watermelon Sago Mung Bean Jelly Noodles

• 1 cup watermelon mung bean jelly noodles
• 1 cup coconut milk (unsweetened)
• 1 cup watermelon juice
• ½ cup sweetened condensed milk
• 1 cup watermelon (diced into small cubes)
• 1 cup mix of other toppings (I used sago, popping boba, and Nata de coco. You can also add other fresh fruits or your favorite toppings.)

Instructions 

– Make watermelon mung bean jelly noodles

1. Blend a watermelon into juice. Strain it, then measure out 6 cups of the watermelon juice into a large bowl. (I recommend using water instead of watermelon juice if you want to make savory mung bean jelly noodles.)

2. Scoop out 1 cup of watermelon juice (or water) from the large bowl and pour it into a smaller bowl. Add 1 cup of mung bean starch and stir until well-dissolved.

3. In a large saucepan, bring the remaining 5 cups of watermelon juice (or water) to a simmer.

4. Gradually pour in the watermelon juice (or water) and mung bean starch mixture. Keep stirring to evenly distribute it. Cook over medium heat for 5 to 10 minutes, until the mixture thickens. When you scoop some up with a spatula and let it fall, it should fall slowly and form a triangle shape on the spatula.

5. Pour the thickened starch mixture into a large bowl (no need to grease it). Allow it to cool to room temperature and until it’s fully set. (Do not put it in the refrigerator, as this will cause the jelly to harden and not jiggle anymore.)

6. Once set, flip the bowl over to remove the jelly from the bowl and cut it into thin noodle-like strips. You can also use a noodle scraper to get thinner jelly noodles.

– To Make Sweet Mung Bean Jelly Noodles Dessert

1. Combine all the prepared ingredients (refer to the list for the Sweet Sauce Base) in a large bowl and stir well. Enjoy!

– To Make Savory and Spicy Mung Bean Jelly Noodles

1. In a bowl, combine soy sauce, rice vinegar, and sugar.

2. Add 1 cup of mung bean jelly noodles to the bowl. Add minced garlic, chopped green onions, chopped cilantros, red chili powder, and sesame seeds on the top.

3. Heat 2 tablespoons of vegetable oil in a small pan over medium-high heat. Once the oil is hot and shimmering, carefully drizzle it over the ingredients on top of the mung bean noodles.

4. Stir to combine thoroughly. Optionally, garnish with sliced cucumbers and/or chopped peanuts.

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