Mung bean popsicles are made at home.

Tools/raw materials: mung bean 200g pure milk 200ml white sugar 4 tablespoons glutinous rice flour 1 tablespoon.

1. Wash mung beans with clear water, pour them into a pot, add appropriate amount of water, and simmer 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 the hardness of the ice cream), as shown below.

3. Pour into the pot, stir well, add 4 tablespoons of sugar, and continue to cook for 5 minutes on low heat until it thickens, 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.