1. Wash mung beans with clear water, pour them into the pot, add appropriate amount of water, and simmer over high fire until they bloom, as shown in the figure below.
2. Take out an empty bowl, add a spoonful of glutinous rice flour and 200ml pure milk, and stir evenly with a spoon (this step is crucial, which is the key to soft and hard ice cream), as shown in the following figure.
3. Pour into the pot, stir well, add 4 spoonfuls of white sugar, and continue to cook on low heat for 5 minutes until it becomes thick, as shown in the figure below.
4. After cooling, pour it into the ice cream grinder, cover the ice cream grinder and put it in the refrigerator for 5 hours.
When the time is up, you can take out the ice cream grinder, demould it and eat it.