Patbingsu (Red Bean Shaved Ice)
A snowy mountain of fluffy milk ice crowned with sweet red beans, chewy rice cake and a drizzle of condensed milk.
Ingredients
- 750 ml whole milk
- 6 tbsp Condensed milk, plus extra to drizzle
- 400 g sweetened whole red beans (tinned)
- 150 g injeolmi or small mochi pieces, cut into cubes (optional)
- 150 g strawberries or other fruit, sliced (optional)
Method
- Stir 2 tbsp of the condensed milk into the milk. Pour into a freezer box or ice-cube trays, cover and freeze for at least 4 hours, until solid.
- Chill four serving bowls in the freezer for 10 min so the ice does not melt on contact.
- Let the milk ice sit out for 5 min to soften slightly, then shave it into fine, fluffy flakes with a shaved-ice machine, or blitz cubes in short pulses in a strong blender, or scrape with a fork.
- Pile the ice high in the cold bowls. Spoon the red beans over the top, then add the rice cake cubes and fruit.
- Drizzle with the rest of the condensed milk and serve immediately, mixing as you eat.
Tips
- A sprinkle of misugaru (roasted grain powder) or roasted soybean powder on top is the traditional finishing touch, but misugaru contains barley.
- Check the rice cakes: some injeolmi are dusted with wheat-containing powders.
Sources
Written in our own words after cross-checking these recipes:
Open Patbingsu (Red Bean Shaved Ice) in Nouns Cooking