2. Soak adzuki beans in cold water for 2 hours in advance, and add water to the soup pot until the adzuki beans are cooked without flowers (the so-called "three boiling and three stewing" means that the fire can be turned off for half an hour after the water is boiled, and this is repeated three times).

3. Take out the braised red beans and add 10g sugar and mix well.

4. Put the milk into the soup pot, add corn starch, 50g sugar and whipped cream to the milk mixture, and stir well.

5, medium and small fire, stir the milk mixture while cooking until it is thick, pour the red beans into the mixture of milk and whipped cream, and stir well.

6. Cool the prepared popsicle paste, put it in the popsicle box, cover it, and put it in the refrigerator for freezing overnight.