Comments on: just a mung us

By: Ice Ice Baby | The Actor's Diet

Ice Ice Baby | The Actor's Diet — Sat, 20 Aug 2011 23:34:34 +0000

[...] reminded me of the sweet green and red bean popsicles my mom made me as a [...]

By: Shu Han

Shu Han — Wed, 27 Jul 2011 14:30:34 +0000

My mum also makes green/red bean soup once a fortnight or so. We always enjoyed them warm, and if there were any leftovers, we’d still heat them up after that again. great idea to hae them COLD, and i love these popsicles (:

By: Ann

Ann — Thu, 14 Jul 2011 18:28:17 +0000

I just tried making these yesterday- they were delicious!!! thanks so much!

By: jenyu

jenyu — Mon, 02 Aug 2010 16:46:19 +0000

Sarah – yeah, those Chinese (or Asian) labels are so cryptic!

Andrea – that’s a great suggestion, thanks :)

eula – I prefer the red beans to the green beans too, but they’re all good in my book.

diana – yes, it shouldn’t be a problem as long as you don’t shock the glass (hot/cold)

Helen – you and me both ;)

PetiteAsianGirl – I’ve made red bean ice cream before, but since I am lactose intolerant, I prefer my pops to be non-dairy. You could most certainly make the ice cream and turn them into pops, I’m sure.

By: PetiteAsianGirl

PetiteAsianGirl — Sun, 01 Aug 2010 19:40:33 +0000

Hi Jen – haven’t commented in a while but I’ve been reading all of your posts. Had to comment here because my (non-chinese) boyfriend has fallen in love with asian dessert soups … taro w/ tapioca, red bean, mung bean…he jumped up and down a little with excitement to see me browsing your red bean soup recipe and this post! I will definitely have to get some popsicle molds and try this.

Have you thought about making the popsicles creamier like they sell em in the asian market? I’m not sure whether to add milk, cream, or something else.