Mung Bean Ice Cream
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 ingredients. Definitely a perfect cool treat to beat the scorching hot weather.
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.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!