Soak an appropriate amount of red adzuki beans in cold water for 2 hours in advance, then add water to the soup pot and cook until the red beans are cooked but not blooming (the so-called three boils and three stews means boiling the water Then turn off the heat and simmer for half an hour, repeat this 3 times)

2

Take out the stewed red beans, add 10 grams of white sugar, mix well and set aside (ice the red bean water) Make a drink and drink it)

3

Put the milk into the soup pot, add cornstarch and mix well

4

Add 50 grams of sugar , mix well

5

Pour the light cream into the milk mixture, mix well

6

Cook over medium-low heat While stirring, cook the mixture in step 5 until it becomes thick (the consistency determines whether the red beans will sink to the bottom after a while, the thicker the red beans are, the less likely they will sink to the bottom)

7

If If you want a more delicate taste, you can filter it to see if there are any lumps (in fact, as long as you mix the starch thoroughly in step 3, you don’t need to filter it at all)

8

Pour the red beans Pour into the mixture of milk and whipping cream, mix well

9

Let the prepared popsicle paste cool and put it into the popsicle box (in fact, step 8 can be omitted. Put the red beans directly first and then pour the popsicle paste)

10

Cover the lid and put it in the refrigerator overnight. The next day, take out the box and blow it with a hair dryer to easily take out the popsicles.