Green Mung Bean Popsicle 綠豆雪條
I decided to make a batch of healthy yet still truly delicious popsicles to cool our feathers in the midst of this heat. These super easy to make Green Mung Bean Popsicle 綠豆雪條 are a classic ice lolly that is the favorite of every Chinese kid. No better way to cool off from the summer heat!
- Prep time
- 1 min
- Cook time
- 45 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup dried green mung beans 綠豆, 80g
- 10 cups water
- 1/3-1/2 cup raw sugar, to taste
Instructions
- 1
Rinse beans under running water.
- 2
Put beans into a big pot and add 10 cups water.
- 3
Cover. When boiling turn down and simmer for 45 mins. The beans should be splitting and very soft.
- 4
Turn off heat, add in sugar to taste and stir until melted. Remember that sweetness is reduced when things are iced so add a bit sugar more than you think necessary.
- 5
If making popsicles with the beans in, let soup cool to room temperature and pour into popsicle molds.
- 6
If making beanless popsicles, mash beans with wooden spoon or with a stick blender. Strain soup to remove the bean skins. Allow to cool to room temperature and pour into popsicle molds.
- 7
Freeze popsicle molds in freezer for 5 hours or until completely frozen.
- 8
To remove molds, run the mold under tap water for 15 secs and then pop it out.