1. Prepare 200g mung beans, then put them in a food processor and grind them into powder.
2. After the mung bean flour is ground, prepare a bamboo basket, put it on the cloth, and then pour the mung bean flour on top, put it in the steamer, steam for 30 minutes, turn off the heat and take it out.
3. After the steamed mung bean flour is slightly aired, there will be some lumps. You can put the mung bean flour in a fresh-keeping bag first, use a rolling pin to squeeze it, and then pass the mung bean flour through a sieve and put it into a larger bowl. Then add white sugar, honey, osmanthus sauce (no or not) and sesame oil.
4. Knead carefully with your hands, and mix it into a powder without large lumps.
5. To prepare the filling, use the red bean paste purchased from the ingredients and roll it into a ball with your hands.
6. Preparing a wooden mold, first scoop an appropriate amount of mixed mung bean flour into the mold, then use a spoon to compact it, then put the prepared filling, roughly flatten it with your hands.
7. Continue to add mung bean flour to the mold, and then cover it with a layer of plastic wrap to compact it. Finally, knock the mold hard on the table to take out the mung bean sorbet.
8. Finished product!
Tips:Before eating, the mung bean sorbet can be sealed in plastic wrap, and then placed in the refrigerator for a while before eating, so that the taste will be more delicious.
