Ingredients: mung bean: 200g, soft sugar: 1 20g, glutinous rice flour or starch: 20g. Method:1.Rinse mung bean with water, then soak it in cold water for 6 hours and drain it for later use.

2. Put a proper amount of water into the pot, and boil it about 1600ML. Then pour in the soaked mung beans, boil and continue to cook until the beans are cooked and soft into thick mung bean soup. Add soft white sugar and mix well. Add a small amount of water to 20 grams of glutinous rice flour, then pour it into the mung bean soup and mix well. Turn off the fire and let it cool. Stir the cooled mung bean soup evenly again, then pour it into the popsicle mold and freeze it in the freezer for 4 hours.

3. Mung beans are soaked in advance to be easy to boil, and boiled in boiling water to make the mung bean soup not red after cooking. Glutinous rice flour or starch is added to make the popsicle have a crisp taste, not the feeling of chewing ice.