80ml of mung bean (the amount of measuring cup of available rice), 10g of lotus seed and lily each (mung bean, lotus seed and lily are soaked in warm water for half an hour in advance, and if there is no lotus seed and lily, it may not be put), 10g of crystal sugar, 100ml of pure milk (or half a spoon of milk powder may be used instead) and 5g of condensed milk (if there may not be put)
The above is the amount of two people, slightly sweet taste, if you like sweet, you can add some crystal sugar as appropriate.

Mung beans, lotus seeds, lilies and crystal sugar, all poured into the pressure cooker, cook for 30 minutes. (Add two and a half bowls of water. If milk powder is used instead of milk, add three bowls of water. One bowl of water is about 160ml. The amount of buffalo milk is equivalent to 6 times that of mung bean. If you like it thinner, the amount can be 7 times that of mung bean.)

After the pressure cooker is cooked, crush mung beans, lotus seeds and lilies along the bottom of the pot with a large soup spoon to produce sand (no need to put them into the wall-breaking machine to beat them again, the pressure cooker is pressed and crushed again, it is easy to produce sand, retaining a little graininess of mung beans and having a higher degree of reduction), then pour 100ml of pure milk (or half a spoon of milk powder) and 5g of condensed milk, stir, stir evenly, adding condensed milk, usually milk tea shops will add.

If you are looking for a particularly delicate taste, you can scoop up mung beans in a colander, and then put a large spoon on the colander to press them, because even lotus seeds can be easily pressed into mud if the pressure cooker is pressed.

After cooling, put it in the refrigerator for half an hour or add smoothies/ice cubes to get bean paste milk ice!