Mung bean jelly recipe is so simple

Speaking of hot summer, I believe your first thought is how to avoid the heat. Mung bean jelly is a well-known summer product. It can not only clear away heat and relieve summer heat, but also has diuretic and dehumidifying effects. It is loved by people. However, when it comes to the method of making mung bean jelly, I believe most people don’t know it. Let’s take a closer look at how to make mung bean jelly!

I like to eat red bean paste, both mung beans and red beans. It is good to drink mung bean soup in summer, but it is also very good to eat some cool mung bean paste.

Ingredients

Mung beans, sugar, 200g fresh cream, agar

Taste Sweet

Steps to make mung bean jelly

1. Soak the mung beans for 12 hours, then put them into a pot and cook them. You can use a pressure cooker or something like that, just use whatever you have on hand.

2 Add appropriate amount of cooking water to the cooked beans and stir into a thin bean paste.

3 Pour the bean paste into the pot and set aside.

4 Soak agar in cold boiled water until soft.

5 Put the bean paste into a small pot, pour in fresh cream and sugar, and boil.

6Add softened agar and stir well.

7 Pour the prepared bean paste liquid into the mold and refrigerate until solidified; after removing from the mold, you can eat it directly or add some decoration.

Tips

1. The specific amount is difficult to weigh. Just make sure that the ratio of agar to bean paste solution is about 1:50. However, if the bean paste is thicker, reduce the amount appropriately.

2. If there is no whipping cream, use milk, but the taste will be slightly lacking;

3. The amount of sugar depends on personal taste. If you like sweet, add more.