1. Cook mung beans and add condensed milk and glutinous rice flour.

2. Stir until it boils to a paste, and then add some sugar (depending on your acceptance of sugar).

3. Continue stirring and turn off the fire.

4. After cooling, put it into the mold and put it in the refrigerator for freezing.

Finally, take it out of the refrigerator and taste the delicious and cool sorbet.

Mung beans, coix seed, agar and sugar.

Exercise: Editing

1 .mung bean 2 A large amount of coix seed 1 is washed, put into a pressure cooker and add a large amount of water. After high pressure SAIC, turn off the fire for 2 minutes and then turn off the fire for 5 minutes. [ 1]

2. Open it for ten minutes, add sugar and stir until it melts;

3. Pour out a part and put it into a blender to make mung bean paste;

4. Soak the agar in cold water for 10 minute in advance, then add it and cook it together until the agar is completely dissolved;

5. Pour it into the dissolver, cool it slightly, and put it in the refrigerator until it becomes hard;

6. Add sugar water and agar to dissolve;

7. pour it on the mung bean cake;

8. Put some mung beans and barley on it and put it in the refrigerator until it gets cold.