Matcha Patbingsu (Korean Shaved Ice Dessert)
The most popular and refreshing Korean summer dessert right at home! Milky shaved ice topped up with sweet red beans, cornflakes, chewy mini rice cakes, roasted shaved almonds, strawberries, a drizzle of condensed milk and some incredible creamy homemade matcha ice cream!
Yield: 1 patbingsu
Calories: 837kcal
Equipment
Ingredients
- 400 ml milk
- 2 tbsp sweetened condensed milk
toppings (Note 1):
- 125 g Korean red bean paste
- 2 strawberries, diced
- a small handful cornflakes
- a small handful roasted shaved almonds
- 10 mini rice cakes | Korean sweet rice cakes (Note 2)
- a drizzle of condensed milk
- 1 scoop matcha ice cream
Instructions
- Mix milk with sweetened condensed milk. If using an ice shaver, pour the mixture into the provided containers and freeze for at least 6 hours. If you don’t have an ice shaver, pour the milk mixture into two plastic bags, lay them flat, and freeze for at least 6 hours.
- Once frozen, place the milk blocks into the ice shaver and process. If not using an ice shaver, crush the frozen milk inside the plastic bags using a rolling pin.
- Add red bean paste as the base topping. Layer diced strawberries on top. Sprinkle cornflakes, roasted shaved almonds, and mini rice cakes over the ice.
- Add a scoop of matcha ice cream on top. Drizzle with condensed milk to taste.
Notes
- Toppings: feel free to substitute toppings according to your preferences.
- Mini rice cakes: these rice cakes are a must-have for an authentic bingsu experience, but they can be challenging to find abroad. Here’s how to make them in just 15 minutes:
- In a microwave-safe bowl, mix:
- 100 g (¾ cup) glutinous rice flour
- 125 ml (½ cup) water
- 2 tbsp white sugar
- Microwave on high for 2 minutes. The mixture should become gluey. Stir it roughly with a spoon and allow it to cool slightly.
- Dust a surface heavily with corn flour and transfer the rice cake mixture to it.
- Dust the top with corn flour to prevent sticking, then flatten it using a rolling pin to about 1 cm (⅓ inch) thick.
- Cut into strips 1 cm (⅓ inch) wide, then slice each strip into small cubes.
- Dust the finished mini rice cakes with corn flour.
Nutrition
Calories: 837kcal | Carbohydrates: 142g | Protein: 26g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 246mg | Potassium: 895mg | Fiber: 5g | Sugar: 104g | Vitamin A: 860IU | Vitamin C: 16mg | Calcium: 665mg | Iron: 3mg
