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

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 1 cup (140 g) mung bean starch
- 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 (adjust to heat preference)
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) black vinegar or rice vinegar
- 2 tbsp (30 ml) toasted sesame paste or tahini
- 2 cloves garlic, minced
- 1 tsp (2 g) ground Sichuan pepper or toasted ground peppercorns (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 1 cup (140 g) mung bean starch with 1 cup (240 ml) cold water until fully 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 and slowly pour it into the boiling water while stirring continuously.
3. Reduce heat to low and cook, stirring constantly, until the mixture becomes thick, translucent, and glossy (about 3–5 minutes). Add 1 tsp (5 g) salt while cooking.
4. Quickly grease a shallow tray or baking sheet with 3 tbsp (45 ml) vegetable oil. Pour the hot starch mixture into the tray and spread evenly to about 1/4–1/2 inch (6–12 mm) thickness. Let cool to room temperature, then chill in the refrigerator until firm, at least 1 hour.
5. While the jelly chills, make the sauce: whisk together 3 tbsp (45 ml) chili oil, 2 tbsp (30 ml) soy sauce, 2 tbsp (30 ml) black vinegar, 2 tbsp (30 ml) toasted sesame paste, minced garlic, and 1 tsp (2 g) ground Sichuan pepper if using. Taste and adjust seasoning.
6. Remove the chilled jelly from the tray. Using a knife or scraper, cut into long noodle-like strips or bite-sized pieces.
7. Toss the laping strips gently with the prepared sauce until evenly coated. Add sliced scallions, chopped cilantro, and toasted sesame seeds. Garnish with crushed peanuts if desired.
8. Serve chilled or at cool room temperature as a refreshing, spicy entrée.