Method for making mung bean sorbet and method for making mung bean sorbet by formula

1, raw materials: 50g mung bean, 400g clear water, 30g fine sugar and 5g glutinous rice flour;

2. Wash mung beans with water;

3. Put the clean mung beans into the rice cooker and inject clean water;

4. Select the soup cooking stall of the rice cooker and press the heating button;

5. Cook until the mung beans bloom, add fine sugar and glutinous rice flour, and stir evenly with a spoon;

6. Continue to cook until the soup is thick;

7. After cooling, pour into the mold and freeze in the freezer for more than 3 hours.