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Mi Liang FanFruits, Desserts, and Other Sweet Foods
| Mi Liang Fan |
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Ingredients:
1 quart rice milk
1 Tablespoon coagulant (magnesium sulfate, calcium sulphate, or another coagulant)
Preparation:
1. The day before or early in the morning boil rice milk, then add the coagulant and boil for another ten minutes.
2. Cool it in a thin flat pan in the refrigerator. It will be jelly-like and wiggly.
3. When ready to use, cube or cut into thin noodles. Gently transfer to a small bowl if using them in a recipe; this makes for easier adding to that dish. If eating them plain or with a dipping sauce, do so with a Chinese soup spoon.
Note: If rice milk is not available, use six to eight ounces of prepared konnyaku noodles; and if they are bundled, untie them.
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