A springy, translucent texture,
 
different from rice noodles,
 
ideal with shaved ice or brown sugar syrup.
 
 
 
Preparation
 
Ratio — jelly noodles : water = 1:7–8.
 
 
 
1. Bring 800 cc of water to a boil and add approximately 100 g of product.
 
2. Stir until all noodles float, cover, and cook over medium heat for approximately 5–7 minutes.
 
3. Transfer to ice water to cool briefly, drain, then mix with sugar and serve.
 
 
 
Adjust cooking time to your preferred texture. Longer resting makes the texture softer; rinsing in ice water increases springiness.