Cooking Steps

1. 

   Step1:Boil the mung bean in water and make it soft (about 2 hours

2. 

   Step2:Pour out the water to boil the beans. Then add water and rub off the skin with your hands. Then pour out the floating skin again and again. Add water and rub the skin again. It doesn't matter if it's gone. (in fact, I didn't need to peel later, because when I rubbed the skin, I would pour out some mungbean sand. It's a bit wasteful.

3. 

   Step3:Put the water without beans into the electric pressure cooker. Rice stall. Open the lid and it will be mungbean sand.

4. 

   Step4:Pour the mung bean paste into the blender. (the prepared mung bean paste is about 250g. You can also buy the green and red bean paste directly in the supermarket to make it). Then put in other materials, sugar, milk and cream

5. 

   Step5:The wall breaking machine is exquisite.

6. 

   Step6:Pour in the mold. It's just 10 ice cream sticks.

7. 

   Step7:One night's freezing.

8. 

   Step8:Because there is no emulsifier, a little ice ballast is normal, but it tastes good. It's delicate. It's rich in milk. The taste is soft. It's not porcelain like popsicle. All in all, it's delicious.