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 a shallow freezer-safe tray to 2cm depth. 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 tray 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 repeatedly with a sharp spoon or bench scraper over high-friction motions, building two high mountains of fine fluffy shavings. Pile shaved ice into chilled bowls in tall domes, packing lightly with cupped hands to maintain shape.
Finish
Spoon sweet red bean paste in a generous dollop on top of each ice mountain. Scatter mochi cubes around the sides of each bowl. Drizzle 2 tbsp condensed milk generously over each mountain, letting it trickle through the ice. Dust soybean powder over top of each.
Plate
Arrange sliced strawberries and scatter pine nuts over each mountain, then serve immediately with two spoons per bowl before the ice melts.
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