Mung bean ice cream

Mung bean ice cream

Introduction:

"Last time I made mung bean cake, I left some cooked mung bean noodles, which have been refrigerated in the refrigerator. I have made mung bean ice-cream twice with it. The taste and green mood are very similar. The taste is ice-cold and Sandy. The first time I did it, I just demoulded it, but before I could take a picture, I was split. This time I took a picture with one of them. I bit the missing piece. Ha ha:) "

Production steps:

Step 1: prepare raw materials, cooked green bean noodles and red bags of rice cake with more milk;

Step 2: mix the mung bean flour with the grain and stir evenly;

Step 3: prepare the funnel and pour the mixed milk into the mold;

Step 4: these milk barely enough to hold 5 spaces;

Step 5: put on the fresh-keeping bag and put it into the freezer for more than 6 hours;

Step 6: soak the popsicle mold in cold water for 10 seconds to demould easily;

Step 7: mung bean ice cream finished map.

Materials required:

Cooked green bean noodles: 20g

(red) millet milk: 1 bag

Note: 1. If you like mung bean flavor, you can increase the amount of mung bean noodles; 2. If you like milk flavor, you can add milk powder.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sweet