Slurpilicious and refreshing bowl of Liang Fen 凉粉 - Cold Jelly noodles 

Awesome, Jay. I bet grandma is the best. :-)

yes, hehe. hope you give it a try too. :)

Thanks so much!

Awesome! Thank you!

Glad you like them, Jessica. Thanks a lot!

Potato starch, rice starch.

woohoo, thanks so much, Phoena. :-)

I would only cut the portion of noodles you need and store it as a big block. :-)

ooh, thanks for sharing the name with me. :)

Hey there, thanks so much! I need to find the link again or you can google 'jelly scraper' That's how I found.

Mold in a square box/shape, use a potato peeler and slice it again thinly with knives. See the video again, only because the jelly shaving part is so satisfying. Thanks for making this!

Hey there, thanks so so much! Rice flour will not work, only starch like mung bean starch. :-)

3:03

oooh biang biang mian.. I made a handmade noodles on here but without the biang :-) hope you are doing well, Jess.

Thanks so much. I hope you like it.

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oUZxw0_pBPI.htmlsi=qt5QbHRkgn7ld65a Maybe this dish?

Or this recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MRMTUHDi3-c.htmlsi=l66uwt6u1QRDdUho

I got them from Ali Express but found some on ebay as well.

Hi Alex, you can. I just wanted to make sure I mix the flour until no lumps before adding to the water so it won't start to curd up. Thanks!

Unfortunately, this can last for up to a day because it will harden quickly.

Hey Liz, it will turn softer, but I never serve it in hot soup, this is meant for cold though.

Definitely not going to dissolve if it is put on boiling soup for a while. However, if it is too long in the hot boiling soup, texture will be less jiggly and fragile

Hey Mag, I haven't tried with buckwheat flour yet, it's a different flour type so I'm not sure if it will work here, sorry.

@@WoonHeng Sorry for presuming! But I found out that it actually is, although I'm told that using buckwheat groats in a bag & "washing" them produces the best flavored buckwheat jelly noodles. Excited to try both types!

I've only tried with green bean, but I do know pea works if you can find some.

I know some recipes said pea starch works, I haven't tried it yet, though. :)

Cook it precisely like the video until it is semi-translucent with the right compositions between the powder and the water. If by any chance it still breaks again, should change the powder brand. Or trying to save the fiasco, add some conjac (konyaku) powder, gelatin, or agar-agar powder--this is not tested and tried though

Hey there, so far I've only tried with mung bean starch. Tapioca starch binding is less strong.

@@WoonHengthank you 😊. I am not sure we will get it in India.

so far, I've tried with mung bean starch only. :-)

Buy some good quality vermicelli, cook it in boiled water, drain and dip in the cold water. Serve with the same sauce being taught here. Vermicelli is also made of mung bean starch, not as noodleey shape as the video, but easy and yummy as well

thanks