Ingredients: mung bean: 200g, soft sugar:120g, glutinous rice flour or starch: 20g. Practice: 1. Rinse mung beans with water, then soak them in cold water for 6 hours in advance and drain them for later use. 2. Put a proper amount of water into the pot, boil about 1600ML, then pour in the soaked mung beans and cook until the beans are cooked and soft. Add a small amount of glutinous rice flour to make slurry, then pour it into 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. Soak the mung bean in advance to make it easy to boil, and put it in boiling water after cooking to make it not red. Add glutinous rice flour or starch to make the popsicle have a crisp taste instead of chewing ice.