Tools/Materials: 30g of white bean jelly, 300ml of cold water, appropriate amount of purple glutinous rice wine, 50g of dried fruit, fresh-keeping box, knife, electric cooker and refrigerator.
1, bean jelly and cold water are ready, and the ratio of powder to water is about 1: 10. It doesn't matter if you float up and down a little.
2. Pour the white bean jelly solution into a small pot, heat it with a small fire, stir the anti-sticking bottom with a spoon from time to time, and turn off the fire when the surface is slightly boiling.
3. Pour the white jelly paste into the high-temperature fresh-keeping box, and let it stand without the cover 15 minutes.
4. Cover tightly and refrigerate for half an hour. If you want to taste colder, you can refrigerate it for about 1.5 hours.
5. The solidified white jelly melt is ice powder, which is cut into small pieces with the tip of a knife.
6. Scoop a proper amount of refrigerated purple glutinous rice into ice powder.
7. Sprinkle a handful of broken nuts and dried fruits, and scoop them while eating, which is sweet and cold. It is a necessary snack to cool off the heat.