Creamy Mung Bean Popsicles (奶香绿豆冰棍 Nai Xiang Lu Dou Bing Gun)
My kids love these easy-to-make popsicles. An Asian favorite!
- Prep time
- 1 hr
- Cook time
- 6 hr
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 cups mung bean soup
- 1/4 cup evaporated milk
- 3 tablespoons sugar
Instructions
- 1
In a medium mixing bow, add the 2 cups of mung bean soup, 1/4 cup of evaporated milk, and 3 tablespoons of sugar, mixing well until the sugar is completely dissolved.
- 2
Pour the mixture into a measurement cup or a container with a handle and spout. Then carefully pour into each popsicle mold. Do not fill all the way up as the popsicle will expand when frozen.
- 3
Insert the sticks onto the popsicle caps and put it on top of each filled mold. Put the popsicle molds in a freezer for at least 6 hours or overnight.
- 4
When you are ready to eat a popsicle, rinse the outside of the mold with tap water so the frozen popsicle come out more easily. Enjoy before it melts!