Red bean popsicle with milk flavor(nai xiang hong dou bang bing )

Red bean popsicle with milk flavor

Introduction:

Production steps:

Step 1: raw material map (red bean paste was discovered later, but not photographed)

Step 2: blanch the glutinous rice flour with boiling water and stir until it is thin

Step 3: pour the milk into the milk pot

Step 4: add sugar to the milk and heat over low heat until the sugar melts

Step 5: add red bean paste and glutinous rice paste and stir well

Step 6: turn off the heat, take out the small milk pot and let it cool

Step 7: cool and pour into the popsicle mould one by one

Step 8: close the lid and freeze for 4 hours

Materials required:

Milk: 1 box 250ml

Glutinous rice flour: 2 tbsp

Red bean paste: 2 tbsp

Sugar: 3 tbsp

Note: 1. I made four popsicles, and I'm still in the process of groping. At last, I have almost one left. I think 200 ml milk should be enough, so half a spoonful of glutinous rice flour should be used less. 2. Glutinous rice flour is self-made. I think glutinous rice flour is sticky and can better blend with milk. There won't be too much ice residue. If starch is used, I'm worried that such a large amount will sour. I don't know if it's right, because cooking only uses a little to thicken. 3. Glutinous rice flour sifted into milk always has particles, I can't grasp it well, so I use this stupid method of mixing first and then putting it in. Students who are not stupid can not use this method. Hee hee 4. The freezing time can be determined according to the size of the mold. My mold is very small, which can be eaten by three or four people. 5. After the popsicle is taken out from the refrigerator, it should be placed at room temperature for more than five minutes before it can be pulled out, otherwise it can only be pulled out with a smooth stick.

Production difficulty: simple

Process: others

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Nai Xiang Hong Dou Bang Bing