Ingredients: mung bean, milk powder and glutinous rice flour.

Accessories: rock sugar, clear water.

Tools: pot, pan, sorbet mold.

1, prepare 200 grams of mung beans, rinse them in advance and soak them for about 4 hours. Soaked mung beans are more conducive to boiling and can shorten a certain time.

2. Just prepare an ordinary pot, pour in mung beans, add 600g water and 50g rock sugar. You can also use white sugar without adding rock sugar. How much sugar to add depends on your personal taste. After the fire is boiled, cook for another 35 minutes, and it is basically cooked and blossomed.

3, then add 20 grams of glutinous rice flour, this is to increase the taste, soft and delicious, not hard, remember not to forget.

4, and then pour in 2 spoonfuls of milk powder, milk taste depends on this, if there is no milk powder, you can also use pure milk, remember to stir evenly, it is very important to want milk taste.

5, continue to cook on a small fire, stir while cooking, look at the sticky appearance, it is basically the same, the next step is to turn off the fire and let it cool naturally.

6, there are many kinds of molds, you can buy your favorite, long, short, cartoon, pour mung bean juice into the mold, insert the ice cream stick, and freeze for 6 hours.

7. When the time is up, you can eat it after demoulding. Beans are overflowing and happiness is bursting.