Mung bean ice cream recipe homemade, homemade mung bean ice cream simple recipe

It's not that hard to make mung bean cake at home. When making it, you only need to master some small steps, which do not have any additives, but also play a role in clearing heat and relieving heat, so that you can eat very healthy. How do you make delicious mung bean ice cream at home?

This way of making it, every summer, I will make some of it myself, and it is really simple.

1) First of all, we need to prepare an appropriate amount of mung beans, and the prepared mung beans should be soaked in advance, and the soaking time is about two hours, so that the mung beans are completely soaked. In this way, when cooking, the mung beans are more likely to be boiled softly. It is best to use warm water for soaking mung beans, which can increase the soaking speed.

2) After the mung beans are soaked, we need to prepare most of the pot of water, and the water should be added enough at one time. Then put the soaked mung beans into a pot for later use, and boil them for half an hour on high heat. Cook the mung beans completely until soft, until you can crush them gently with your hands.

3) When boiling mung beans, prepare a small bowl, add two tablespoons of glutinous rice flour to the small bowl, then add an appropriate amount of water, and stir it into a delicate and grainless batter. Boil the mung beans for about 15 minutes, and after the mung beans boil and bloom, add the prepared glutinous rice water to the pot, add a tablespoon of sugar, and stir well.

4) After adding glutinous rice water to the mung beans, we must continue to stir and boil with a spatula, and when the mung beans are boiled to be particularly viscous, the boiled mung beans can be cooled out of the pot for later use. Then we have to prepare an ice cream mold, clean the ice cream mold and set it aside, the ice cream mold is very easy to buy, you can buy it in the two-dollar store.

5) After the ice cream mold is ready, scoop the boiled mung beans into the mold with a soup spoon. And shake the mold with your hand to let the mung bean batter spread evenly inside. Then close the lid and put the mung bean ice cream in the refrigerator and freeze it for a few hours.

Tips: When boiling mung bean batter, add more sugar to it, and the ice cream will taste sweeter. Mung beans cannot be boiled directly, which is a waste of time, so soak them in warm water in advance.

It only takes three things to make mung bean ice cream.

Here's how to make homemade mung bean ice cream:Ingredients: 120 grams of mung beans, 180 grams of homemade yogurt, 75 grams of rock sugar.

Excipients: appropriate amount of water.

1. Clean the mung beans and soak them for 3-4 hours.

2. Put the soaked mung beans in a casserole, add an appropriate amount of water and cook.

3. After the mung beans are cooked, add the rock sugar, wait for the rock sugar to melt, and let it cool.

4. Put a portion of the mung beans (about 4 5) into a cooking cup and crush them.

5. Sift into a cooking bowl.

6. Add homemade yogurt.

7. Stir well.

8. Drain the remaining mung beans (about 1 5) to the moisture, put them in the yogurt mung bean paste, and stir them.

9. Pour the mung bean paste into the mold.

10. The light dust liquid is lightly shaken out of bubbles, sent to the refrigerator for freezing, and taken out to eat.

Mung bean ice cream recipe homemade:

Tools Raw Materials:200 grams of mung beans, 200 ml of pure milk, 4 tablespoons of white town pine, and a spoonful of glutinous rice flour.

1. Wash the mung beans with water and hold them, pour them into the pot, add an appropriate amount of water, boil them slowly, and boil them until they bloom, as shown in the figure below.

<>2. Take out an empty bowl, add a spoonful of glutinous rice flour, 200ml of pure milk, and stir well with a spoon (this step is very important, it is the key to the ice cream to be soft and glutinous but not hard) as shown in the figure below.

3. Pour into the pot, stir well, add 4 tablespoons of sugar, continue to simmer for five minutes, and boil until viscous, as shown in the figure below.

<>4. After cooling, pour it into the ice cream grinder, cover the ice cream grinder, and put it in the refrigerator for 5 hours.

<>5. When the time is up, you can take out the ice cream grinder, demold it, and start eating.

Hello dear and happy to answer for you. Kiss, family version [mung bean ice cream practice steps] Step 1: Prepare an appropriate amount of mung beans one night in advance, rinse them with water, soak them in a basin with cold water, soak them for more than 8 hours, and set them aside.

Step 2: When making it the next day, take out the mung beans, pour them into a casserole, add enough water, bring to a boil over high heat, after boiling, turn to low heat, cover the pot, simmer for about 60 minutes, and stew the mung beans until they are cooked and stewed. Step 3:

When the time for simmering cracks is up, add an appropriate amount of white sugar to the pot, stir well with a spoon to fully melt the sugar, and then add two spoons of glutinous rice flour, stir well to make the mung bean porridge thicker, and continue to cook for 3-5 minutes after boiling. Step 4: Then put the mung bean porridge to cool down, put it into the ice cream mold prepared in advance, cover the lid, insert a bamboo skewer, and put it in the freezer freezer until it is formed, and you can take it out for the whole family to enjoy.

Note; 1.The amount of sugar can be increased or decreased according to personal taste habits. 2.

When adding glutinous rice flour, dilute it with cold water before adding it, so that it should not be lumped. The above is all my reply, I hope it can help you, I wish you a happy life

Mung bean ice cream is not only cool and delicious, but also mung bean has a good effect of clearing heat and cooling off, in the hot summer, eat a bite of mung bean ice cream, cool and comfortable, can play a good role in quenching thirst, welcomed and loved by many friends. Mung bean ice cream is also a common type of ice cream, in fact, you can also try to make it at home, and then I will introduce you how to make mung bean ice cream at home. The following is a simple recipe for homemade mung bean ice cream that I have collected and organized, I hope it will be helpful to you.

Method 1:

1. After cleaning the full mung beans, soak them in water.

2. Add mung beans to the pot, pour in an appropriate amount of water, and bring to a boil over high heat.

3. When changing to low heat, you can add rock sugar or honey according to your own preference, and stir evenly.

4. Until the mung beans are boiled until they bloom, then turn off the heat and serve.

5. Strain and strain the mung beans, put them in a blender, add an appropriate amount of cooked mung bean soup, and stir.

6. When finished, pour it into the prepared ice cream mold.

7. Put it in the refrigerator and freeze. According to the actual situation, after the molding is solidified, it can be taken out and eaten.

Method 2:

1. After washing the mung beans, add an appropriate amount of water to the pot and bring to a boil over high heat.

2. Switch to low heat and continue to cook until the mung beans bloom and boil.

3. Strain out the mung beans and mix them in a blender to puree.

4. Put it in a clean container, add an appropriate amount of sugar, pure milk, and cream, stir evenly, and put it into the mold.

5. Put the mold in the refrigerator and freeze.

6. After freezing, it is ready to eat.

The homemade method of mung bean ice cream is introduced, the method is simple and easy to operate, you can try to make it at home, and it is more convenient to eat. Compared with the mung bean ice cream sold on the market, it is clean and hygienic, and there are no additives and preservatives, it is healthy to eat, and it can also play a good role in cooling off.

Self-Qin sue Zheng to make mung bean ice cream simple method:

1. Prepare an appropriate amount of mung beans one night in advance, rinse them with water, soak them in a basin with cold water, soak them for more than 8 hours, and set aside.

2. When making it the next day, take out the mung beans, pour them into the casserole (if there is no sand friend burning pot, use other pots), add enough water, bring to a boil over high heat, after boiling, turn to low heat, cover the pot, simmer for about 60 minutes, and stew the mung beans until they are cooked and stewed.

3. When the time for stewing is up, add an appropriate amount of sugar to the pot, stir well with a spoon to fully melt the sugar, then add two spoons of glutinous rice flour, stir well, make the mung bean porridge thicker, and continue to cook for 3-5 minutes after boiling.

4. Then put the mung bean porridge to cool down, put it into the ice cream mold prepared in advance, cover the lid, insert a bamboo skewer, put it in the freezer freezer to freeze until it is formed, and you can take it out and enjoy it for the whole family.

The simple homemade mung bean cake is made, the taste is pure and additive-free, and it is a must-have delicacy for family members to cool down in the hot summer.

Mung bean is a food loved by the people of our country, because mung bean not only has nutritional value, but also has medicinal value, in the folk people often use mung bean soup to relieve heat, poison. Next, I collected the recipe for homemade mung bean ice cream, welcome to check it out.

The practice of making mung bean ice cream with self-justification key spike is one

Ingredients. Mung beans to taste.

Steps. First of all, we need to soak the mung beans in water in advance, about 4-5 hours.

Add enough boiling water to the pot, put the soaked mung beans in after boiling, then bring to a boil over high heat and continue to simmer for about 30 minutes.

Then you can talk about the boiled mung bean skin to take out, if there is still a mung bean skin that has not been boiled, you can wait for the mung bean to cool a little and rub it off by hand, and then the mung bean with the peel is screened into mung bean paste, the finer the better

Put the whipped cream in a container, add a little milk, and mix the mung bean paste you just made to mix well, the more evenly the better.

Add an appropriate amount of matcha powder and stir well, then garnish it with a few new mung beans on top, and you can put it in the ice cream mold.

Put the prepared ice cream in the refrigerator and freeze it for 3-4 hours before you can take it out and eat it.

Method 2 of homemade mung bean ice cream

Ingredients. 150 grams of mung beans, 800 ml of water, 100 grams of caster sugar, 5 grams of glutinous rice flour.

Steps. 1.Soak the mung beans for more than 4 hours in advance, wash the mung beans and put them in a pot filled with an appropriate amount of water, the ratio of mung beans to water is about 2:1, at least 1:1, and if there is more water, the popsicle will form a clear water layer.

2.Put the pot on the fire, boil over high heat, turn to low heat and cook for about 30 minutes, cook until the mung beans are not rotten, but can be easily crushed, but do not turn off the heat.

3.Continue to simmer and add caster sugar or rock sugar to the mung bean soup; Mix a small amount of glutinous rice flour with cold water to make a thin glutinous rice flour water.

4.Pour the brewed glutinous rice flour water into the mung bean soup and keep going. Stir until the mung bean soup is boiling and turn off the heat.

5.Take out a small bowl of mung beans and put them into molds for later use.

6.After cooling, pour the mung bean soup into a food processor and break it, and pour the mung bean puree into the mold separately.

7.The mold is filled, the handle is empty, put it in the refrigerator for more than 4 hours, and take it out to eat after it is completely frozen hard.

Homemade mung bean ice cream recipe three

Ingredients. 250g of peeled mung beans, 50g of butter, 50g of sugar, appropriate amount of bean paste.

Steps. 1.Soak the mung beans for a day and rub the skin by hand, or buy the peeled mung beans directly, and soak them for a day, and then discharge them in the rice cooker, add water to just over the mung beans, and the cooked beans are very soft and suitable for mashing.

2.Use a coarse mesh sieve to spoon the beans through a sift to form a delicate mung bean puree.

3.Then melt the butter in a non-stick pan over low heat, add the bean paste and stir-fry until the butter is all absorbed, then add sugar and continue to stir-fry until there is no excess water in the huddle (dry and wet depending on personal preference).

4.Let the fried bean paste cool slightly, divide it into 35g each, 10g each bean paste, and master it according to the size of the mold.

5.Wrap the divided bean paste dough into the bean paste, sprinkle a little cooked glutinous rice flour or corn starch into the mold to prevent sticking, and press it for about 20 seconds to demold.