Moong/Mung bean starch, also known as Green Bean Starch or ‘Hun Kwee Flour’, extracted from the green moong/mung beans. The powder is fine, white and shiny, and characterized by high viscosity and low water absorption. After adding water it will have a creamy texture.
When heated becomes translucent and thickened heavy liquid. Can be formed into different shapes during the cooling process. It is an ideal ingredient to produce bean jelly, mung bean curd, mung bean noodles, vermicelli noodles and "Glass noodle.