Mung Bean Jelly Rolls with Sesame Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Mung bean jelly or la pi is a chilled bean jelly that is usually enjoyed in the summer. In northern China, it is doused in a savoury dressing of soy sauce, vinegar, garlic and coriander. Here, we added the crunch of red radish, cucumber and wood ear fungus. The bean jelly is then rolled up and drizzled with sesame paste and chilli oil and finished off with a sprinkle of sesame seeds. The taste is crisp, refined and refreshing.