With this mung bean milk cake, who still buys ice cream outside in summer!
The entrance is dense, the milky aroma is rich, and the ice is cold and super relieving the heat!
After eating a piece, I feel that it cools down instantly, and it is really a must-have little milk cake in summer!
I made it myself with zero oil and low sugar, a piece is less than 100 kcal, and there is no burden at all when I eat it~
It's super easy to do, so let's do it!
- Prepare the ingredients
- 200 grams of mung beans
- 15 grams of gelatin tablets (mainly for coagulation, can be replaced with white jelly or glutinous rice flour)
- A pinch of milk, lemon juice
- 10 grams of sugar substitute or sugar
The practice is shown in the figure.
Tips:
Mung beans can be refrigerated and soaked in the refrigerator one night in advance, so that they are easier to bloom when cooked~
Add a little lemon juice and won't change the color too much.
It is best to use a casserole or rice cooker to cook mung beans, not an iron pot, which will turn red when boiled!
If you don't have a wall breaker at home, you can also use a meat grinder, or use a rice cooker to cook some paste directly and pound it manually to retain a little graininess.
You don't have to cook soup to drink mung beans at home, try to make this mung bean milk cake, which is refreshing and not sweet, so you don't have to go out to buy ice cream!
I am Yuanyuan, sharing delicious food and drink every day, and I will continue to output food recipes for you~