I tried several times of mung bean sorbet. I think the best version is sweet but not greasy. I don't need to sift. I don't need a blender. It's very easy to learn. These dosages are about 40 or so.
Wash the peeled mung beans a few times the night before to wash the water to the end. The water is clear. Just follow the ratio of mung bean to water 1:3 points. Soak the mung bean for 12 hours. If you can change it in the middle, it is better to change it several times. It doesn't matter if it is not Especially hot the next morning, the mung bean did not soak the smell. On the next morning, the mung bean was cleaned and put into a large steamer. The steam was first steamed and the gas was steamed. The steam was steamed for an hour. Look like
The steamed mung beans are put into a clean large bowl. The chopped things are turned into mung bean paste. Look at the red 杵-like tool on my picture. It is very convenient and easy to use.
The state of mashing into mung bean paste
Butter is melted in a non-stick pan. Don't heat it up. If it is a small fire, it will melt. If the oil is bubbling, it will turn on. If you want to turn off the small fire, cool it. Otherwise, the mung bean paste will pour in.
Pour in mung bean puree and stir fry
The butter is absorbed and added with sugar. The sugar melts and the mung bean mud becomes moist. Continue to stir fry. Fire for about 20 minutes. The mung bean paste is dried.
Stir-fried mung bean paste is used for a few minutes to make the mung bean mud more delicate.
After cooling, 25g is pressed by a mold.
Put it in the refrigerator and chill it for 20 minutes.
Finished mung bean sorbet
Special recommendation for Tupperware's big red 杵 Super easy to use