Mung bean yogurt popsicle

Mung bean yogurt popsicle

Introduction:

Production steps:

Step 1: wash mung beans and soak overnight

Step 2: 2 and then put it into a pressure cooker to boil less than 1cm mung bean

Step 3: after 3 rings of steam, simmer on low heat for 10 minutes. Turn off the heat and simmer until there is no sound

Step 4: 4 add more rock sugar, cover and simmer until saccharified and cooled

Step 5: 5 yogurt and cooked mung bean soup

Step 6: 6 pour 1:1 of both into the blender

Step 7: stir for about 20 seconds

Step 8: add mung beans into the mold and put them on the bottom

Step 9: 9 and then 7

Step 10: 10 to 7 full, then pour in some yogurt

Step 11: refrigerate for about 4 hours

Materials required:

Mung bean: moderate

Original yogurt: right amount

Rock sugar: right amount

Note: 1. The soaking mung beans take less time to boil, and they will be softer and rotten. 2. Put them in the refrigerator for a night, or they will stink in hot weather

Production difficulty: simple

Process: boiling

Production time: several hours

Taste: sweet