Green beans have a sweet taste, combined with the richness of coconut milk and the gentle aroma of pandan leaves to create an attractive, irresistible flavor.
Ingredient
200g peeled mung beans, 200g sugar, 500ml fresh milk, 200ml coconut milk, 2 tablespoons tapioca starch, 1 tablespoon cornstarch, 3-4 pandan leaves.
Sweet green bean ice cream for summer days. (Illustration: Bach Hoa Xanh)
Making
Wash the mung beans and soak them in water for 3 hours until they expand. Then, put a pot of water on the stove so that it covers the beans and boil, then reduce the heat to low. Cook until the beans are soft, then turn off the stove.
Put the beans and sugar in a blender and blend until smooth. If you don't have a blender, you can put the beans in a bowl and use a spoon to mash them. Next, add fresh milk, coconut milk, and mashed mung beans to the pot, bring to a boil, and stir well.
When the mixture boils, dissolve tapioca starch and cornstarch with 3 tablespoons of water (filtered water or boiled water that has cooled), pour into the pot and stir well. Simmer and stir well until the mixture thickens, then turn off the stove and let cool. Finally, pour the mixture into popsicle molds, insert wooden sticks and put in the freezer for about 6-8 hours. You can buy popsicle molds in round or rectangular shapes... depending on your preference.
Once the ice cream is frozen, remove it from the mold and enjoy. This is a great ice cream to cool down and enrich your family's snack.
You should note that in the process of making green bean ice cream, you can increase or decrease the dosage of ingredients to suit your taste and desired quantity.
Source: https://giadinh.suckhoedoisong.vn/cach-lam-kem-dau-xanh-ngon-mat-don-gian-172240715110702169.htm
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