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koreandessert· 2 servings

≈126 kkal · P 2.4g · L 7.5g · KH 12.4g (per recipe, TKPI estimate)

Patbingsu

MBG-eligible

Patbingsu (Korean Red Bean Shaved Ice)

Patbingsu
Photo: 국립국어원, CC BY-SA 2.0 kr · wikimedia-commons

Ingredients

  • 2 cups frozen milk (frozen in ice cube trays, about 480 ml)
  • 1/2 cup sweetened red bean paste (pat, about 120 g)
  • 1/4 cup condensed milk (60 ml)
  • 1/2 cup ddeok (rice cake), cut into bite-sized pieces (about 60 g)
  • 1/4 cup roasted soybean powder (misutgaru, 20 g)
  • 1 tablespoon roasted grain powder (misutgaru, 8 g)
  • 1/4 cup fresh fruit (strawberries, mango, or kiwi), diced (about 50 g)
  • 1 tablespoon sweetened chestnuts, chopped (10 g)
  • 1 tablespoon almond slices, toasted (8 g)
  • 1 scoop vanilla ice cream (optional, 50 g)
  • 1 teaspoon honey or syrup (5 ml)
  • Pinch of salt

Instructions

  1. 1Freeze milk in ice cube trays for at least 4 hours or overnight until solid.
  2. 2Shave frozen milk cubes using a bingsu machine or high-powered blender on pulse setting until fine, snow-like texture forms; work quickly to prevent melting.
  3. 3Divide shaved ice into two serving bowls, mounding gently into a dome shape.
  4. 4Drizzle condensed milk evenly over the shaved ice, allowing it to seep into the layers.
  5. 5Spoon sweetened red bean paste over the top, then arrange ddeok pieces, fresh fruit, chestnuts, and almond slices decoratively.
  6. 6Sprinkle roasted soybean powder and roasted grain powder over the entire surface.
  7. 7Add a scoop of vanilla ice cream to the center if using, then drizzle with honey.
  8. 8Serve immediately with a long spoon; mix gently before eating to combine textures.

Source: llm-generated