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1. Wash the mung beans and soak for 2 hours to remove the bad ones (the kind that floats on the surface)
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2. Rinse the casserole and add water to the boil first. The amount of water can be reduced as much as you like. Put the soaked mung beans into a high fire and boil on a low fire for half an hour! (I don’t remember to take that picture)
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3. After turning off the heat, do not rush to the pan, let the beans simmer in the pan for about 10 minutes!!
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4. Put an appropriate amount of rock sugar in a pot and stir with a spoon until the sugar has melted. (I like sweet ones, so I put all 100G sugar in it....sweet so happy!!)
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5. Are you greedy? Let’s start with a bowl of mung bean syrup. After eating it, it’s estimated that the pot will cool down. If it’s cold, put it in the mold. If you like popsicles with more beans, put more beans in the mold, but the ones with more water will look more like old popsicles! !
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6. Once the mold is installed, it will be frozen overnight in the refrigerator, and the finished product will be ready.
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Tips:The amount of ingredients can be very flexible, and more and less have little effect. The beans are soaked for a while, it is best to soak the whole beans into a bulge, so that they will cook quickly and take no time. If you like popsicles with more beans, put more beans in the ice cream mold, but the ones with more water will look more like old popsicles! !
