Mung Bean Ice Cream 禄豆冰淇淋
This mung bean ice cream is absolutely yummy, refreshing and healthy, rich in vitamins and minerals. It’s super easy to make this mung bean ice cream with the simple steps below (in the recipe). Definitely a perfect cool treat to beat the scorching hot weather. Anyone who tries this recipe will surely love the rich texture of this mung bean ice cream. It’s not too sweet but nutty and beany. If you prefer a smooth texture ice cream, you need to blend the mung bean mixture till fine with a strong blender.
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You may like this Red Bean Ice Cream 您或许会喜欢 红豆冰淇淋 （recipes食谱）
Mung Bean Ice Cream
Ingredients
- 120 g mung beans
- 100 ml hot boiled water
- 800 ml room temp water
- 100 g caster sugar
- 1/2 tsp lemon juice
- 200 ml fresh milk
- 1/2 tsp matcha powder
- 30 g glutinous rice flour
Instructions
- Rinse well green beans under running water a few times and strain well. Place green beans in a bowl with 100ml hot boiled water and leave to cool. Then inside the freezer for at least 4 hours or overnight. **This way will help the mung beans soften more quickly when cooking.**
- Place frozen mung beans into a non-stick pot or pan with about 800ml water and 1/2 tsp lemon juice (to prevent mung beans further discoloration after cooking) and bring to boil. Then lower heat and simmer for about 30-40 minutes till mung beans are tender and mushy, off heat.
- Pour fresh milk and sugar with 1/2 tsp matcha powder into pot and stir well. Stir in glutinous flour and mix well again.
- Turn on heat to medium and bring mixture to a boil. Then turn to low heat and stir mixture for about2-3 minutes till slightly thickened, off heat.
- Transfer the mung bean mixture into blender and blend to smooth or with bits on. **add a little more warm milk into blender if mung bean mixture is too thick to process**
- Pour blended mung bean ice cream into moulds and leave them in the freezer at least 4 hours or overnight before consuming.
- 禄豆冰淇淋
- 天气炎热，来一根香甜可口绿豆冰淇淋特别清凉解暑~~
- 材料：7根
- 120克 禄豆
- 100毫升 烧开水
- 800毫升 清水 （温室）
- 100克 细砂糖
- 1/2茶匙 柠檬汁
- 200毫升 牛奶
- 1/2茶匙 抹茶粉
- 30克 糯米粉
- 冲洗净禄豆，然后放入碗中，倒入100毫升烧开水，待凉。收进冰格处冰冻至少4个小时或至隔夜。（这样禄豆会比较快煮软）
- 将冰冻禄豆放入不沾锅中，加入800毫升水和1/2柠檬汁（防止氧化变色）煮开。然后小火煮约30-40分钟至禄豆变软即可，熄火。
- 然后倒入牛奶和1/2茶匙抹茶粉让颜色更好看，搅拌均匀。最后加入糯米粉，再搅拌均匀。
- 开中火再煮滚混合物。改转小火把禄豆混料煮2-3分钟至开始变浓稠即可熄火。
- 将禄豆混合物倒入料理机里搅打至带有些禄豆渣。（如觉得禄豆混合物在料理机里不好搅打，可加些温牛奶调和）
- 将磨好的禄豆混合物倒入冰淇淋模型中，放入冰箱冰格处冰冻至少4小时或至隔夜即可享用。
- 喜欢冰淇淋无禄豆渣的话，可把禄豆混合物磨成泥至顺滑。。。要用动力够强的料理机。。
