Mung bean popsicle

First, prepare the necessary materials and tools.

Soak shelled mung beans overnight in advance, until fully soaked, and it's best when they can be crushed with a pinch.

Rinse the mung beans several times, then use a steamer or steaming rack, making a few holes in the middle for steam; bring to a boil over high heat, then reduce to medium heat for 25 minutes.

The cooked mung beans crumble at the slightest touch, in a powdery state.

Steam-cooked mung beans, crushed with a grinder; I stir in multiple batches.

Well-stirred mung bean powder.

Put the butter and white sugar in a pot and melt them.

Pour the melted butter, condensed milk, and honey into the bowl in order.

Stir with chopsticks; if it's not moist enough, you can add some milk as appropriate.

It is best to mix until the moisture reaches a level where it can form a clump.

Divide the mung bean paste into four portions to make four different flavors.

Chop the cranberries and set aside.

Cranberry. One portion of mung bean paste is mixed into cranberry-flavored mung bean paste.

Then use matcha powder and cocoa powder to make two flavored mung bean paste balls, respectively.

Then start weighing, divide into small portions, 38g for each portion.

After all the weighing is done and divided, start shaping.

Choose the model you like to press.

The mold has come out; doesn't it look great?

Try one myself first, hmm, the texture is soft and full of milky fragrance, delicious 😋

Seal and store with a jar, not easy to deform, can be kept for a longer time.

After adding the inner net and the packaging bag, the appearance instantly improved.

Seal the bag opening of the finished product with a hot melt stick.

Half a kilogram of green beans made 36 finished products. Giving them as gifts or eating them yourself is really nice. If you like them, hurry up and start making them.