1. Boil the mung bean soup, let cool and set aside
2. Use a sieve to squeeze out an appropriate amount of mung bean paste, then add water to filter, take the filtered juice, and get 500 grams
3. Take the original mung bean soup, add 30 grams of white jelly powder, stir well and set aside
4. Add sugar and boil the mung bean juice, then add the mung bean soup with jelly and stir well
5. Pour into the mold, and then put it in the refrigerator.
Tips:I use white jelly powder because there is no gelatin or isinglass powder at home, only white jelly powder. These powders are used to solidify, the taste difference will not be too big, and the toughness of the white jelly powder will be slightly worse.
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