Matcha Red Bean Soy Milk Ice

Name: Matcha Red Bean Soy Milk Ice
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 80g Soybeans; 150ml cream; 75g honey; 10g Matcha powder; 50g Honey Red Beans; A small amount Cream or condensed milk

by Rokka Six Flowers

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

The mellow aroma of soy milk, the bitterness of matcha, the sweetness of red beans,
This ice product presents a strong oriental flavor.
Replacing white sugar with honey is not only healthier, but the moisturizing properties of honey also make the taste of soy milk ice smoother.
It is sweet but not greasy and burden-free. It is a suitable after-dinner snack all year round.

Ingredients

80g Soybeans
150ml Cream
75g Honey
10g Matcha Powder
50g Honey Red Beans
A small amount Cream Or Condensed Milk

Matcha Red Bean Soy Milk Ice

1. Wash soybeans and soak in water for more than 2 hours.

2. Put the soaked soybeans into the soymilk machine, and add water to the mark.

3. If the soymilk maker is powered on, if you operate it directly on the machine, select the "Dry and Wet Beans" button to start it and make it for 25 minutes; if you are on the mobile phone APP, select the "Matcha Red Bean Soy Milk Ice" recipe and start it directly. It takes 25 minutes to make.

4. Soymilk machine is completed. Take 150 ml of soy milk and let cool for later use.

5. Put the cream and honey into the container together, and beat with a whisk until it is completely fused and slightly foamy.

6. Add soy milk, matcha powder, and honey red beans to the cream of step 2 several times in sequence, mix evenly one item, and then add the next item.

7. Pour into a container and freeze in the refrigerator for 1 hour.

8. Take out the container, stir the ice soy milk with a fork and spread it out, put it back in the freezer and continue freezing for 50 minutes. Repeat step 5 again.

9. Before eating, dig out the required smoothie, top with a little condensed milk or cream, and decorate with a few honey red beans. That's it.

Tips:
1. Whipped cream and honey do not need to be whisked. If you like a soft texture, you can also whisk it up to 70%.
2. Soy milk needs to be cooled slightly before use.
3. Stir the soy milk that has been frozen for 1 hour evenly, and then freeze it to reduce the ice ballast inside, so this step should not be omitted as much as possible.