Mung bean starch is the highest-gelling of the common food starches. Extracted from mung beans, it is unusually rich in amylose, so instead of merely thickening it sets — on cooling it forms a firm, springy, glass-clear gel that does not melt when reheated. That firm set is the whole point of cellophane (glass) noodles and of the sliced, slippery jellies liangfen and Korean nokdumuk.
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