Refreshing and relieving heat--Homemade mung bean popsicles

Overview

Since the beginning of summer, popsicles have gradually become a frequent visitor in my house. Yogurt popsicles, red bean popsicles, mung bean popsicles, no matter what they are, I can’t get enough. It started with 1 set of molds, but now it has grown to 2 sets, and I am thinking about buying 2 more sets. It seems that this summer’s cold drinks are mainly popsicles. Today I made mung bean popsicles, which are made from pure mung beans without adding any flour. The texture is also very good. After all, they are all pure mung beans.

Tags

• dessert
• ice products
• students
• mung beans
• white sugar

Ingredients

Steps

1. 1 Wash mung beans with clean water.

   

2. 2 Put the washed mung beans into the electric pressure cooker, select the "cooking" setting, and it will be cooked in about 30 minutes.

   

3. 3 Put the cooked mung bean soup into a large bowl, add sugar, and stir evenly.

   

4. 4 Leave a small bowl of intact mung beans and add an appropriate amount of sugar. The purpose is to place them at the bottom of the popsicle mold to make them taste more delicious.

   

5. 5 Put the mung bean soup in a large bowl into a food processor and grind.

   

6. 6 Crushed mung bean paste.

   

7. 7 Place unbroken mung beans into the bottom of the popsicle mold.

   

8. 8 Put the mung bean paste into the mold. Do not fill it completely. There should be 5mm of space above it. If it is too full, it will go inside the mold lid and you will not be able to eat it when eating.

   

9. 9 Close the mold lid. Place in the refrigerator for 12 hours.

   

10. 10 When eating, take it out of the refrigerator, rinse the outside of the mold with cold water, and leave it for 3 minutes to easily release it.