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Mung Bean Flour



Mung Bean Flour is a finely ground, powdery white starch made from Mung Beans. When wet, it may show pink or green hues.

In Asia, it is used to make Bean Thread Noodles (aka Cellophane Noodles, Glass Noodles), as well as Bean Starch Sheets.

In India, used for breads and desserts.

To make Mung Bean Flour, the beans are soaked overnight to loosen the skin on them, then they are ground in a wet milling process, resulting in a slurry. The slurry is then filtered to remove the fibres that couldn't be ground. The filtered liquid is then dried.


See also:

Mung Beans

Mung Bean Flour; Mung Bean Sprouts; Mung Beans; Split Mung Beans

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Also called:

Green Pea Flour; Mung Bean Starch; Vigna radiata L. Wilczek) (Scientific Name)

Citation

Oulton, Randal. "Mung Bean Flour." CooksInfo.com. Published 29 February 2004; revised 12 March 2010. Web. Accessed 12/16/2017. <http://www.cooksinfo.com/mung-bean-flour>.

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