Ingredients:
Peeled mung beans 200gm, Fine sugar 40gm, Condensed milk 20gm, Butter 50gm, Matcha powder to taste, Black sesame powder to taste
Methods：
1. Rinse the peeled mung beans and soak them in filtered water overnight in the fridge.
2. The next day, rinse the beans several times with clean water, then steam them over medium-low heat for 30 minutes with e-Touch electric stove.
3. While still hot, add butter, sugar, and condensed milk. Set the i-Processor to speed 3 and blend into a smooth paste.
4. Divide the mung bean paste into three portions. Add black sesame powder to one, matcha powder to another, and leave one plain as original flavour.
5. Mix well, then divide the paste into 40g portions and roll each into a ball.
6. Place each ball into a mooncake mold and press to form the mung bean ice cakes. We used a 50g mooncake mold in the video.
7. Chill the cake in the fridge before serving for the best texture. They can be stored for 3-4 days in the fridge.
Notes:
1. If the mixture is too dry and the machine struggles to blend, you can add a little milk or filtered water. You can also use an ice blade stick to help stir.
2. The paste is ready when it doesn’t stick to the spatula and can be shaped into balls. If it’s too wet, dry it in a pan over low heat until it forms a firm dough. Avoid adding too much liquid during blending for the best results.
材料：
去皮绿豆 200gm
细砂糖 40gm
炼乳 20gm
黄油 50gm
抹茶粉 适量
黑芝麻粉 g适量
做法：
1.去皮绿豆洗净，用过滤水泡发，冷藏隔夜待用。
2.泡发后的绿豆用净水过滤几遍后，e-Touch电炉设中小火30分钟蒸熟。
3.绿豆趁热加入黄油、细砂糖和炼乳，i-Processor 设置当速3搅拌至泥状。4.将绿豆泥分成3份，分别加入适量的黑芝麻粉，和抹茶粉，以及1份原味。
5.拌匀后，将绿豆泥各分成40克，搓成球状。
6.将绿豆泥球置入模具中，压出绿豆冰糕即可。视频中用的是50克的月饼模具。
7.放进冰箱冷藏后食用，口感更好！冷藏可放3-4天。
备注：
1. 若太干转不动，可以适量加入牛奶或过滤水。同时，也可以使用冰沙棍协助搅动。
2. 只要搅拌出来的绿豆泥不沾刮刀，而且能搓成团即可。若太湿，则需要用小火炒干成团。所以在搅拌过程中，尽量不要加入太多的液体，便可直接使用。