Ingredients: 1 portion of cooked mung bean puree, 12 grams of honey, 12 grams of milk powder, 1 portion of cocoa-flavored mung bean cake, 200 grams of cooked bean puree, 26 grams of starch syrup, 12 grams of unsalted butter, 8 grams of condensed milk , 12 grams of honey, 7 grams of cocoa powder, 200 grams of peeled mung beans, appropriate amount of water, appropriate amount of lemon zest, 1 portion of original milk flavor, 200 grams of cooked bean paste, 26 grams of starch syrup, 12 grams of unsalted butter, and 8 grams of condensed milk.

Excipients: appropriate amount of water.

Steps:

1. Rinse 200G peeled mung beans repeatedly. Weigh again, the total of mung beans + water is 780G. (Because the 200G mung beans after washing are more than 200G, so the actual operating weight shall prevail, and the final weighing is 780G).

2. Add a small amount of lemon zest to remove the smell (optional), and cook the beans in the pressure cooker mode, which will take about 45 minutes.

3. The cooked mung bean paste is soft and soft.

4. Sieve while hot. After sieving, cover the bread with plastic wrap and set aside. Prepare other ingredients for frying.

5. Weigh out the ingredients and put them into a non-stick pan, heat over low heat and stir-fry.

6. Fry until the water dries up and the filling does not stick to the spatula.

7. Fry until the water dries up and the filling does not stick to the spatula.

8. Just press out the shape you like based on the existing mold on hand.

9. The super cute mung bean sorbet is ready~ If you have children at home, just add cooked bean paste and milk powder, stir-fry until the water is gone, and the final molding will be super cute.