Scorching Summer Days
Scorching summer days always make one yearn for a refreshing bite. Store-bought ice creams have many additives and are expensive. Today, I'll teach you how to make three types of beautiful ice pops using natural ingredients like red beans and mangoes. They are not only healthy and additive-free, but each one costs less than 2 yuan!
Classic Red Bean Milk Ice Pops
Preprocessing Techniques for Ingredients
Choose plump Northeast small red beans and soak them for 8 hours to allow the beans to absorb water fully. The secret lies in using rice washing water for soaking, which can speed up the softening of red beans and retain plant nutrients.
Golden Ratio Formula
Mix red beans with milk in a 1:3 ratio for the best results. When adding cream, it should be controlled to 15% of the total liquid volume to enhance the smooth texture without making it too sweet and腻. It is recommended to add sugar in two batches: rock sugar during cooking and granulated sugar when refrigerating, creating a multi-layered sweetness.
Mango Ice Pops Creative Variations
New Ideas for Handling Fruit Flesh
Chop 30% of the mango flesh into cubes and mix it with the fruit puree; when frozen, it will form a crystal-clear fruit particle layer. Mix Taiwan mango and Jinhuang mango in a 2:1 ratio for a balanced sweet and sour taste.
Healthy Alternative Solutions
People with lactose intolerance can use coconut milk instead of milk, and add 5% of lotus seed jelly to enhance the bouncy texture. For a diabetes-friendly version, use erythritol, with the sweetness factor needing to be calculated at 0.6 times.
Internet Celebrity Seven-Color Ice Pops Making
Natural Pigment Guide
For the red layer, use a blend of dragon fruit juice and watermelon juice (1:4) for stability. For the green layer, recommend using kale juice mixed with kiwi. For the purple layer, use black goji berry water to create a gradient effect.
Layer Freezing Secrets
Control each layer's thickness to 1.2 cm, and the best freezing temperature is -18°C. The key is to sprinkle a tiny amount of glucose powder on each layer's surface to enhance adhesion and prevent mold removal breakage.
Mastering these homemade ice pop techniques can not only achieve dessert freedom but also allow you to develop advanced flavors like matcha red bean, and mango lychee dew. It is recommended to use silicone molds for easy unmolding, wrap the finished product with糯米纸 (glutinous rice paper), and store it in the refrigerator, keeping the best taste for up to 2 months. This summer, let natural plant-based desserts add a cool touch to your life!