This is a traditional Chinese dish especially for women, usually eaten in hot summer to ease the heat and anxiety.
Ingredients: 30g mung bean jelly; 500ml water
Seasoning: 2tsp of lemon honey
1. Melt the mung bean jelly with a half bowl of clean water; add two bowls of water into a pot and bring into boiling.
2. After water boiling, add the melted mung bean jelly into the pot, and mix well with the shovel.
3. Pour the cooked mung bean jelly into a square glass container, let cool, and set in the fridge 4 hours for cold storage. Then take out and divide into small sections with a spoon.
4. Add the lemon honey into the mung bean jelly and mix them well.
Mung bean jelly is a plant coagulant which can be bought at the supermarket or made by yourselves. Lemon honey also can be made yourself. Clean the lemon, then put lemon and some honey into a sealed bottle in a fridge for about 7 days.