1. Peel the mung beans and wash twice
2. Put it into the soymilk machine, add 700ML of clean water, close the lid, and activate the corn juice button
3. When it's over, pour it into a non-stick pan, add 70 grams of caster sugar, and stir continuously over low heat.
4. It can be turned off until it reaches this consistency
5. Separate egg yolk
6. Add rum and beat until frothy
7. Pour the hot mung bean paste into the egg yolk liquid in batches, and mix quickly to prevent the egg yolk from being cooked and agglomerated
8. Pour the egg yolk and mung bean paste into a non-stick pan
9. Stir fry on low heat to the consistency as shown in the figure.
10. Whip the whipped cream with caster sugar
11. Stir in the mung bean paste
12. Mix thoroughly
13. Put it in the fresh-keeping box, put the lid in the refrigerator and freeze for 3-4 hours
14. Scoop out with an ice cream spoon and drizzle with chocolate sauce to enjoy
