1.Mung beans with water, wash, pour into a pot, add the right amount of water, high heat and slow cook until blossom, as shown in the picture below.

2. Take out an empty bowl, add a spoonful of glutinous rice flour, 200ml pure milk, mix well with a spoon (this step is very critical, is the key to soft and sticky not hard ice cream) as shown below.

3. Pour into the pot, stir well, add 4 tablespoons of sugar, continue to cook on low heat for five minutes, until thick, as shown in the picture below.

4. Once cooled, pour into an ice cream grinder, cover the ice cream grinder with a lid and place in the freezer for five hours.

5. When the time is up, you can take the ice cream grinder out, unmold it and eat it.