I’ve come to appreciate how texture and contrast can elevate any space, and the same holds true for the kitchen with dishes like Tibetan laphing. This traditional Tibetan cold noodle dish is crafted from silky mung bean starch jelly and crowned with a spicy chili-soy-vinegar sauce that delivers both heat and refreshing coolness.
Originating in the bustling street markets of Lhasa, laphing has long been celebrated as a quintessential summer street-food snack that cools the body while tantalizing the palate.
Revered across Tibetan regions for its effortless preparation and deeply rooted cultural significance, laphing remains a beloved emblem of communal dining and culinary heritage.
Ingredients and Equipment
Organizing your kitchen workspace begins with gathering the right tools and high-quality ingredients for Tibetan laphing, a refreshing cold noodle dish beloved on summer street carts.
Ingredients
- Mung bean or potato starch: 1 cup of starch to 5 cups of water yields the traditional translucent jelly base.
- Water: 5 cups at room temperature to form a smooth slurry.
- Minced garlic: 7 cloves for a punch of fresh aromatics.
- Chili flakes or paste: 2 tablespoons of crushed dried chili or 1 tablespoon chili paste to adjust heat.
- Soy sauce: ¼ cup of naturally brewed soy sauce for umami depth.
- Rice vinegar: 1 teaspoon for a gentle acidic balance.
- Sesame oil: ¼ cup of toasted sesame oil to add a toasty richness.
- Fresh cilantro or green onion: ¼ cup chopped cilantro or 1 sliced green onion for a bright herbal finish.
- Optional toppings:
- Roasted peanuts (2 tablespoons) for crunch and nutty flavor.
- Cucumber ribbons (¼ cup) to introduce a refreshing contrast and elevate presentation.
Ingredient Quantities (per 6–8 servings)
| Ingredient | Quantity |
|---|---|
| Mung bean or potato starch | 1 cup |
| Water | 5 cups |
| Minced garlic | 7 cloves |
| Chili flakes or paste | 2 tbsp |
| Soy sauce | ¼ cup |
| Rice vinegar | 1 tsp |
| Sesame oil | ¼ cup |
| Fresh cilantro or green onion | ¼ cup (or 1 pc) |
| Roasted peanuts (optional) | 2 tbsp |
| Cucumber ribbons (optional) | ¼ cup |
Table based on traditional ratios and regional variations
Equipment
- Large mixing bowl & whisk or spoon: To achieve a lump-free slurry when combining starch and water.
- Medium saucepan or nonstick pan: For cooking the starch slurry until it thickens and begins to set.
- Flat tray or sheet pan: Used to spread the cooked mixture thinly, facilitating cooling and easy slicing.
- Sharp knife or noodle cutter: Essential for slicing the set jelly into smooth, noodle-like strips without tearing.
- Vegetable peeler (optional): Handy for crafting uniform cucumber ribbons as a garnish.
Step‐By‐Step Recipe
Mastering Tibetan laphing at home boils down to a clear four-step process—creating a smooth starch slurry, cooking and setting the jelly, slicing it into silky noodles, and drenching them in a bold chili-soy-vinegar sauce.
By adhering to precise timing cues (1–2 minutes whisking; 2–3 minutes cooking; 15–20 minutes setting), temperature tips (cold water slurry; rolling boil at ~200 °F/93 °C), and visual checks (opaque slurry; translucent, firm jelly; cleanly lifting strips), you’ll achieve the authentic texture and refreshing kick of this iconic street snack every time
Below is the detailed four-part breakdown—each step comes with timing, temperature, and visual indicators to guarantee success (Viral Rang).
1. Make the Starch Slurry
Begin by mixing 1 cup of mung bean or potato starch with 5 cups of cold water in a large bowl—this 1:5 ratio ensures a firm yet tender jelly base. Use cold (or room-temperature) water to prevent premature gelatinization and whisk vigorously for 1–2 minutes until completely smooth and lump-free. Visually, the slurry should appear opaque and creamy, with no streaks or granules remaining.
2. Cook and Set
Heat 4–5 cups of water to a rolling boil (around 200 °F/93 °C) over medium-high heat. Slowly pour the prepared slurry into the boiling water while stirring continuously for 2–3 minutes, until the mixture turns translucent and thickens noticeably. Immediately spread the thickened jelly onto a lightly oiled flat tray in a ¼-inch layer and let it set at room temperature for 15–20 minutes—or refrigerate for 10 minutes to speed up firming.
3. Slice into Noodles
Once fully set, carefully slide a sharp knife or noodle cutter under the jelly block and slice it into ¼-inch-wide strips. Aim for clean, confident cuts to avoid tearing the noodles, brushing the blade with hot water between cuts to prevent sticking. The noodles should lift easily and hold their shape, signaling readiness for saucing.
4. Prepare and Pour the Sauce
While the noodles chill, whisk the sauce: combine ¼ cup soy sauce, ¼ cup sesame oil, 1 teaspoon rice vinegar, 2 tablespoons chili oil (or crushed red pepper), minced garlic, and chopped cilantro in a mixing bowl. Taste and adjust the balance of heat and acidity to your preference.
Arrange the laphing noodles in a shallow serving dish and pour the sauce evenly over the top, ensuring every strand is coated in the vibrant dressing.
Finish with optional garnishes like roasted peanuts and cucumber ribbons to add crunch and freshness. This streamlined four-step method, popularized by Viral Rang, proves why laphing remains a viral favorite among street-food lovers.
Tips for Success
Before diving into the details, remember that mastering Tibetan Laphing comes down to three pillars: a silky, lump-free gel, a perfectly balanced heat, and smart make-ahead routines that keep your kitchen—and your schedule—in harmony.
Below are my top tips to refine the texture, dial in the spice, and streamline batch prep so every serving of Laphing feels as effortless and refreshing as a well-designed living space.
Perfecting the Texture
- Cold-water slurry & proper ratio
Use a 1:5 starch-to-water ratio (1 cup starch to 5 cups cold water) and whisk vigorously for 1–2 minutes until the mixture is completely smooth and opaque - Gradual incorporation
Pour the slurry slowly into a rolling boil while stirring continuously—this heat-shy starch will gel evenly without ever seizing into lumps. - Lump rescue
If you spot any tiny clumps, strain the slurry through a fine-mesh sieve before cooking, or whip them out with a high-speed whisk just before you pour
Adjusting the Spice Level
- Start gentle
For a mild base, begin with 1 tablespoon of crushed chili flakes in your sauce blend, then taste and tweak. - Build heat incrementally
Add chili oil or extra red pepper 1 tablespoon at a time until you reach a fiery finish—this lets you retain control and avoid overpowering the cool, slippery noodles. - Offer on the side
Serve extra chili oil in small bowls so each guest can customize their “heat factor” without altering the main batch.
Make-Ahead & Storage Strategies
- Jelly in advance
Prepare and pour your mung-bean jelly up to 2 days before serving. After it sets (ideally overnight), cover it in an airtight container and keep it at 32–40°F. - Sauce shelf life
Whisk together your chili-garlic-soy-vinegar dressing and store in a sealed jar in the fridge (≤ 40°F) for up to 7 days—just bring it to room temperature or give it a quick stir before using. - Noodle prep timing
Slice the jelly into noodles just before serving for maximum “slip.” If you must slice earlier, layer the strips with parchment paper in an airtight box and use within 18 hours to prevent drying out. - Batch-friendly hacks
Scale the recipe and divide into individual servings in small containers—this speeds up thawing and plating. For very large batches, you can freeze the uncooked jelly blocks and thaw overnight in the fridge (just treat them like fresh noodles).
Quick-Reference Storage Table
| Item | Storage Method | Shelf Life |
|---|---|---|
| Set Laphing Jelly | Airtight jar, refrigerated at ≤ 40°F | Up to 3 days |
| Laphing Sauce | Airtight jar, refrigerated at ≤ 40 °F | Up to 7 days |
| Sliced Laphing Noodles | Airtight container, refrigerated at 32–40°F | Up to 18 hours |
By integrating these texture-tuning techniques, spice-management tricks, and make-ahead methods into your kitchen routine, you’ll ensure every bowl of Tibetan Laphing delivers that perfect slippery bite, vibrant kick, and worry-free prep—even on your busiest days.
Serving Suggestions
Classic Tibetan sides transform a simple bowl of laphing into a communal feast. Modern fusion suggestions introduce fresh textures and global flavors that resonate with contemporary palates.
Classic Accompaniments
For an immersive Tibetan dining experience, serve laphing alongside pickled vegetables, featuring radish and cabbage preserved in tangy vinegar for a crunchy contrast. Beyond flavor, these pickles are traditionally fermented in wooden barrels at high altitudes, unlocking probiotic benefits that aid digestion.
Steamed momos, whether filled with yak meat or vegetables, bring a warm, savory balance to the cool, slippery noodles. Wash it all down with yak butter tea, a hearty brew of yak butter, salt, and tea leaves that cleanses the palate and honors Tibetan hospitality.
| Accompaniment | Description |
|---|---|
| Pickled vegetables | Radish & cabbage in tangy brine—crunchy, probiotic-rich |
| Steamed momos | Yak-meat or veg dumplings—warm, soft, and savory |
| Yak butter tea | Savory tea with yak butter & salt—palate-cleansing |
Modern Fusion Pairings
Integrate a crisp mixed-green salad, tossing romaine, cucumber ribbons, and carrot matchsticks with a tangy vinaigrette to balance the laphing’s spice. Pair your noodles with Korean mandu, light steamed dumplings filled with pork, beef, or kimchi, paralleling laphing’s noodle form in a pan-Asian fusion twist.
Cap off the meal with a chilled cucumber soup, blending yogurt, cucumber, and dill for a cooling counterpoint to the dish’s heat. For an added layer of crunch, sprinkle toasted sesame seeds or cracked peanuts on salads or soups to echo the nutty undertones of laphing’s sesame-oil sauce.
| Modern Pairing | Key Benefits |
|---|---|
| Mixed-green salad | Crunchy, refreshing acidity |
| Steamed Korean mandu | Delicate dumpling texture |
| Chilled cucumber soup | Cooling, creamy balance |
By blending these classic and contemporary sides, you’ll create a multi-textural, flavor-packed laphing experience that feels both authentic to Tibetan street-food culture and excitingly modern.
Variations and Customizations
Below is a concise guide to the key variations and customizations that will help you make your Tibetan laphing both authentic and adaptable, whether you’re aiming for a firmer bite, a gluten-free version, or fully plant-based.
These tweaks not only broaden your recipe’s appeal but also enhance its SEO reach with terms like “potato starch laphing,” “gluten-free laphing,” and “vegan laphing options.”
1. Yellow Laphing (Potato Starch Base)
- Texture profile: Potato starch yields a firmer, more resilient noodle that holds its shape in vibrant sauces.
- Ratio adjustment: Swap 100% mung-bean starch for potato starch at a 1:5 ratio (1 cup potato starch : 5 cups water).
- Cooking cue: Potato starch thickens faster—stir just 1½–2 minutes in boiling water until opaque, then spread immediately.
- Flavor note: Its mild, neutral flavor lets bold toppings shine, making it perfect for chili-garlic or sesame-soy dressings.
2. White (Corn) Laphing (Gluten-Free Option)
- Dietary benefit: Corn starch is naturally gluten-free, making this version safe for celiac or gluten-sensitive diners.
- Topping twist: Garnish with roasted peanuts and crispy garlic chips for nutty crunch and savory depth.
- Slurry tip: Use a 1:4.5 ratio (1 cup corn starch: 4½ cups water)—corn starch can gel more firmly, so slightly less water prevents rubberiness.
- Visual appeal: The pure-white noodles are a stunning canvas for colorful sauces and chopped herbs.
3. Vegan & Vegetarian Tweaks
- Oil swap: Replace sesame oil with avocado or walnut oil for a different nutty aroma, or use olive oil for a Mediterranean twist.
- Umami boost: Stir in mushroom soy or tamari (gluten-free) to deepen flavor without fish sauce or animal-based condiments.
- Herb additions: Mix in mint leaves or Thai basil alongside cilantro for a fresh herbal lift that complements plant-forward menus.
4. Alternative Garnishes & Presentation
Enhance both taste and table appeal with these finishing touches:
| Garnish | Purpose | Presentation Tip |
|---|---|---|
| Crushed roasted peanuts | Adds crunch and nutty flavor | Use a black and white mix for contrast |
| Thin cucumber ribbons | Brings cooling contrast and freshness | Layer on one side of the bowl |
| Julienned carrots | Injects sweetness and bright color | Scatter across noodles |
| Toasted sesame seeds | Provides subtle crunch and visual detail | Use black and white mix for contrast |
| Microgreens (e.g., pea shoots) | Elevates with gourmet flair | Top each serving just before plating |
By experimenting with these starch bases, dietary tweaks, and garnishing ideas, you can tailor your Tibetan laphing to any preference—whether you’re serving a hearty, potato-starch version at a summer gathering, a gluten-free corn-based dish for sensitive friends, or a fully vegan plate that feels as thoughtfully composed as a well-designed living space.
Health and Nutrition Info
Using a 1:5 starch-to-water ratio (1 cup starch to 5 cups water) yields a jelly that is roughly 16.7 % starch by weight, so a 200 g serving contains about 33 g of starch. Mung-bean starch delivers approximately 250 kcal, 50 g carbohydrates, and 10 g protein per 100 g of dry starch, whereas potato starch provides about 357 kcal, 83.1 g carbohydrates, and 6.9 g protein per 100 g.
Both bases yield negligible fat and fiber, making Tibetan laphing a naturally low-fat, high-carb, and gluten-free dish when using either starch. To balance its energy density, pair laphing with protein-rich sides such as steamed momos (≈ 15 g protein per 250 g serving) or a ½ cup chickpea salad (≈ 14 g protein and 21 % DV fiber).
Nutritional Breakdown
Below is the macro-nutrient profile for a 200 g serving of prepared laphing (≈ 33 g starch, 167 g water), using either mung-bean or potato starch as the base.
| Nutrient | Mung-Bean–Based Laphing | Potato-Based Laphing |
|---|---|---|
| Calories (kcal) | 83 kcal | 119 kcal |
| Carbohydrates | 16.7 g | 27.7 g |
| Protein | 3.3 g | 2.3 g |
| Fat | 0 g | 0.1 g |
| Fiber | 0 g | 0 g |
Values extrapolated for a 200 g serving based on a 1:5 starch-to-water ratio and nutrition facts for dry starches (mung-bean starch; potato starch.
Dietary Considerations
- Gluten-Free Potential
Both mung-bean and potato starch are naturally gluten-free, making laphing an excellent option for those with celiac disease or gluten sensitivity. - Low-Fat, High-Carb Profile
With virtually no fat (≤ 0.3 g per 100 g starch) and zero fiber in the starch component, laphing delivers quick energy and a silky “slip” without saturated fats. - Balancing Macronutrients
To turn this refreshing snack into a satisfying, balanced meal, serve it with protein-rich sides:- Steamed momos (≈ 15 g protein per 250 g)
- Chickpea salad (≈ 14 g protein and 21 % DV fiber per 100 g)
By understanding these nutrition facts and pairing laphing wisely, you can enjoy a traditional Tibetan delight that fits seamlessly into modern, health-conscious diets.
In this video, we’ll learn the easy ways to make Laping/Laphing. The Laphing recipe is quite easy, and once it’s ready, you can’t stop yourself from eating it.
You might have seen a Tibetan Laphing Recipe video somewhere or around. Laphing or Laping is a popular Tibetan street food.
Tibetan Laphing is spelled out in a variety of ways, some call it Laping, some call it Laffi, and many other dialects. Laphing recipe contains very few ingredients, this dish has a classic flavor of chilli oil and garlic.
In this video, we’ll be learning about this mouth-watering Tibetan Food Laphing. ????????????
Ingredients for Tibetan Laphing Recipe
- 1. Maida (All Purpose Flour)
- 2. Salt, Water and Garlic
- 3. Turmeric Powder or Yellow Food Color
- 4. Yeast or Baking Powder
- 5. Cooking Oil
- 6. Red Chilli Powder and Sichuan Pepper
- 7. Ajino Moto (Optional)
- 8. Soy Sauce
- 9. Vinegar
Procedure for Tibetan Laphing Recipe
Step 1: Making Dough
1. First thing first, make a maida dough and cover & let it rest for a minimum of 20-30 minutes.
2. Once the dough is ready, add enough water in a container to cover the dough to separate starch and gluten from it.
3. After rigorously squeezing the dough in the water, you’ll see starch and gluten have started separating.
4. Now cover the starch water for 2-3 hrs and the gluten part we will be using for the fillings.
Step 2: Making fillings and Chilli Paste
1. Wash the gluten in the running water.
2. Add 1/2 tsp of yeast or baking powder.
3. Give it a good mix and let it rest for 5-10 mins.
4. Now, place the gluten on the steamer tray greased with oil and let it cook for 15-20 mins.
5. A soft and fluffy gluten bread will be ready which we will use as a filling.
6. For the chili paste, use 4-5 cloves of chopped garlic, 3 tsp of red chili powder, salt, Sichuan pepper, ajino moto, and water.
7. Mix it well and add 100ml heated oil to it.
8. Chilli paste is ready
Step 3: Making the wrapper from the batter
1. Water and Starch have separated now from the solution, as we kept it in step 1.
2. Remove the water carefully. (Make sure to keep a little bit of water with starch)
3. Strain the starch to make sure no gluten is left.
4. Add 1/2 tsp of turmeric or yellow food color to the starch solution.
5. Mix it well add some oil and mix it again.
6. Our batter is ready
7. Now take a plate, grease it with some oil, and add a decent amount of batter to it
8. Place it carefully on the steamer and let it cook for 4-5 minutes
9. After 4-5 mins, take out the plate, let it cool in the cold water, and with the help of a spoon or knife pass it under the edges to take out the wrapper
10. Our wrapper is ready
Step 4: Putting it all together
1. Put the wrapper on the chopping board
2. Spread 1 tsp of chili paste on it
3. Add Gluten bread, salt, soy sauce and vinegar
4. Mix it all well and make a roll
5. Cut it down into equal even pieces and voila you’re ready to go
6. Tibetan Laphing or Laffi is ready
Tibetan Laphing Recipe in 4 Easy Steps
Prep Time2 hrs
Cook Time15 mins
Course: Dessert, Side Dish, Snacks
Cuisine: Bhutanese, Tibetan
Keywords: the easy way to make laphing, laphing recipe, laping recipe, Tibetan laphing recipe
Ingredients
- 500 gm Maida (All Purpose Flour)
- Salt
- Water
- Garlic
- Turmeric Powder or Yellow Food Color
- Yeast or Baking Powder
- Cooking Oil
- Red Chilli Powder
- Sichuan Pepper
- Ajino Moto (Optional)
- Soy Sauce
- Vinegar
Instructions
Step 1: Making Dough
- First thing first, make a dough that is neither soft nor hard.
- Once the dough is ready, cover it and let it rest for 15-20 minutes.
- Now transfer the dough into a bigger size bowl add 1-2 liter of cold water onto it and squeeze the dough in the water until the starch and gluten separate.
- Now, take out the gluten from the starch cover the starch water, and let it rest for a minimum of 2-3 hours or until starch and water separate. Overnight is the best.
Step 2: Making fillings and Chilli Paste
- Meanwhile, Wash the gluten thoroughly in the running water.
- Then add 1/2 tsp of yeast or baking powder to it.
- Give it a good mix and let it rest for 5-10 mins.
- Now, flatten the gluten randomly with the help of fingers place the gluten on the steamer tray greased with oil, and let it cook for 15-20 mins.
- Once it’s thoroughly cooked, it will be soft and fluffy gluten bread. Let it cool down, then cut into pieces and keep it aside for later use.
- For the chili paste, use 4-5 cloves of chopped garlic, 3 tsp of red chili powder, salt, 1/2 tbsp Sichuan pepper, ¼ tbsp monosodium glutamate (MSG), 2-3 tbsp of water, mix it and form a paste.
- Then add 100ml of heated oil to it, mix it again and the chili paste is ready.
Step 3: Making the wrapper from the batter
- After several hours, Water and Starch should be separated from each other, as we kept in step 1.
- Drain off the water carefully. (Make sure to keep a little bit of water starch)
- Strain the starch to make sure no gluten is left with it.
- Add 1/2 tsp of turmeric or yellow food color and a little bit of salt to the starch solution.
- Mix it well, and the better is ready.
- Now take a flat steel plate, grease it well with oil, and scoop off half a ladle of batter into it and spread evenly.
- Place it carefully on the steamer, cover, and let it cook for 4-5 minutes on high heat.
- After 4-5 mins, take out the plate and place it in cold water in a bucket to cool off fast.
- Now with the help of a spoon or knife, pass it under the edges, peel off gently, keep it aside, and repeat the process until all the rappers are ready.
- Stake them together.
Step 4: Putting it all together
- For Dry Laphing
- Place a wrapper on the chopping board.
- Spread 1 tsp of chili paste on it or chili paste as per your taste.
- Add some gluten bread, 1/3 tbsp soy sauce, ¼ tbsp vinegar, and salt to taste. (Soy Sauce and Vinegar are optional)
- Mix them well with the help of a spoon or your fingers, spread out the filling evenly, and gently roll it up to make a roll.
- Finally, cut it into 1 ½ inch pieces.
- Voila, you’re ready to go! Laphing or laffi is ready.
- For Soup Laphing
- Place a wrapper on a board and roll it up, or fold it in half and cut it into slices.
- Then put it into a shallow plate or bowl.
- Add some gluten bread, chili paste as per your bud taste, soy sauce, vinegar, salt to taste, and 1 cup cold water for the soup.
- Mix them well, serve them immediately, and enjoy!
Notes
- You can use raw Wai-Wai noodles, diced onions, and tomatoes as stuffing with gluten bread as well.
- If your laphing wrappers crack, let the starch rest for longer next time. Keeping overnight is the best solution to it.
By following the four simple steps—whisking a smooth starch slurry, cooking and setting the jelly, slicing it into slippery noodles, and drenching them in a vibrant chili-soy-vinegar sauce—you’ll see how minimal ingredients and straightforward techniques unlock the authentic charm of Tibetan laphing.
Don’t hesitate to play with the heat—from a gentle chili whisper to a bold, fiery punch—and finish with your favorite garnishes, whether that’s crunchy peanuts, fresh cilantro, or crisp cucumber ribbons, to make this iconic street-food snack truly your own.
FAQs
What is Tibetan laphing?
Tibetan laphing is a cold noodle dish made from mung-bean starch jelly, served with a spicy chili-soy-vinegar sauce, and traditionally enjoyed as a summer street food.
Can I make laphing gluten-free?
Yes—using corn or potato starch instead of wheat flour makes laphing naturally gluten-free and safe for celiac diets.
How do I store leftover laphing?
Keep set jelly in an airtight container refrigerated at 32–40°F for up to 3 days; store sauce separately in the fridge for up to 7 days.
How spicy is traditional laphing sauce?
It ranges from mild to fiery—start with 1 Tbsp chili flakes and add more to taste; serve extra chili oil on the side for full customization.
What equipment do I need to make laphing?
A mixing bowl, whisk, saucepan, flat tray, sharp knife or noodle cutter, and optional peeler for garnishes.
