Korean Red Bean Shaved Ice — Patbingsu
Korean shaved ice classic, mountains of finely shaved milk ice topped with sweet red bean paste, chewy rice cake, condensed milk, and toasted soybean powder.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 600ml whole milk with 4 tbsp condensed milk in a bowl until smooth. Pour into two shallow freezer-safe trays to 2cm depth each. Cube 60g mini mochi rice cakes. Slice 60g fresh strawberries. Measure out 100g sweet red bean paste, 2 tbsp roasted soybean powder, and 2 tsp pine nuts.
Freeze
Pour milk mixture into trays and freeze at least 6 hours or overnight at −18°C until completely solid and rock-hard, ensuring proper shaving texture.
Build
Place two serving bowls in freezer 10 minutes before assembly. Scrape frozen milk ice from each tray repeatedly with a sharp spoon or bench scraper over high-friction motions, building high mountains of fine fluffy shavings. Pile shaved ice into each chilled bowl in a tall dome, packing lightly with cupped hands to maintain shape.
Finish
Spoon half of the sweet red bean paste (50g) in a generous dollop on top of each ice mountain. Scatter half of the mochi cubes around the sides of each bowl. Drizzle 2 tbsp condensed milk generously over each mountain, letting it trickle through the ice. Dust 1 tbsp soybean powder over the top of each bowl.
Plate
Arrange sliced strawberries and scatter pine nuts over each mountain, then serve immediately with two spoons before the ice melts.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.