Do you know how to make mung bean ice cream? It can be made clean, soft but not hard?

Ice cream is cold food, and there are too many ice cream additives bought outside. Only eat ice cream once in a special period, and don't eat too much at a time. I cooked mung bean porridge for my eldest brother these days to get rid of the fire. Every time the eldest brother drinks all the juice, he has to pour some of the remaining black beans. It's a pity to think about it. Make yourself an ice cream with the leftover mung bean porridge without additives, which is more convenient for you to take. I firmly believe that many people have made mung bean ice cream at home because it is simple and convenient, but sometimes the mung bean ice cream made is not as biting as the one bought, and it is basically inedible. Today, I will tell you how I make mung bean ice cream. The mung bean ice cream made by that method is neat, soft and not hard. Come and have a look.

1. Soak black beans Because my favorite mung bean ice cream is boiled black beans, the method of making black bean ice cream is exactly the same as that of making mung bean soup. First, remove the prepared residue, then rinse it with tap water, and soak the black beans in water for about 2 hours. Soak black beans in water for a while, and it's easier to burn your mouth.

2. Cook the black beans soaked in mung bean soup, take them out, clean the tap water again, put them in a stew pot, and add a proper amount of water. If you don't drink mung bean soup, you can add less water to boil. If you drink mung bean soup like me, you can add more water. The fire boils, and then we add some sugar to the mung bean porridge. Turn to slow fire and cook slowly until the black beans are slightly open, and people can pour out the mung bean porridge.

3. add sticky rice noodles. My family drinks mung bean soup, only soup water. Don't eat the black beans inside. So the juice of mung bean porridge is poured out, and the remaining black beans can be used to make mung bean ice cream. Cook it again with slow fire, and cook the black beans thoroughly, and you can see that the remaining juice is thick. Then we prepare a bowl in advance, add half a bowl of water to the bowl, add three spoonfuls of sticky rice noodles and mix well. Then pour the juice into the pot, mix well and boil. If you want frozen mung bean ice cream to be soft but not hard, that's the trick. Add some sticky rice flour to the water and bring it to a boil.

4. seal the bag, let it cool, turn off the fire after cooking. Then clean the ice cream mold prepared in advance and dry the water. Then put the cooked black beans into the ice cream mold, cover and set aside to cool. When the mung bean ice cream stops burning, everyone will freeze it in the freezer for more than four hours before taking it out. It tastes soft but not hard, unlike ordinary mung bean ice cream, which is too hard to bite.

1. You can wait until the ice cream is cold before putting it in the mold. 2. Frozen ice cream can be taken out early and left at room temperature for about an hour before it can be taken out of the mold. You can also clean the grinding tool with tap water, and be careful not to let water enter the ice cream, so that the mold can be taken out quickly. Pregnant women can eat ice cream, and occasionally eating a baby will be very exciting. But ice cream belongs to cold food, remember not to eat too much. One step of ice cream is to stick rice noodles. Remember not to use flour or wheat flour. Sticky rice flour is glutinous rice flour.