팥빙수 (Patbingsu, Korean red bean shaved ice)
Snowy shaved milk ice with sweet red beans, rice cakes and condensed milk
Patbingsu is the great Korean summer dessert, eaten nationwide from the start of the rainy season until autumn, usually shared from one big bowl in a café after lunch or on a hot evening. Under the mound of milk ice sits the heart of it: sweet, soft red beans cooked until they almost melt, with chewy little rice cakes dusted in roasted soybean powder and a thread of condensed milk. Fluffy, creamy and earthy-sweet. There are no eggs anywhere: the ice is milk and condensed milk frozen in a thin layer, and the condensed milk's sugar keeps the crystals fine so the shavings are soft and snowy rather than crunchy, while the beans thicken with their own starch. Make the beans and the ice a day ahead. Chef's tip: freeze the milk thin in a flat tray and scrape it with a fork; the common mistake is freezing it in a deep tub, which sets too hard to shave.
- Total time
- 400 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the milk ice
- 2 ½ cups full-fat milk
- 4 oz sweetened condensed milkplus extra to serve
For the red beans
- 7 oz dried adzuki beansrinsed
- 5 ½ oz sugar
- ½ tsp salt
For the rice cakes
- 2 ⅞ oz glutinous rice flour
- ¼ cup hot water
- 1 tsp sugar
- 2 tbsp roasted soybean powder
To serve
- 2 ⅛ oz sweetened condensed milk
- ⅔ oz flaked almonds (optional)toasted
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What you'll need
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Method
0/8 doneStep 1: Whisk 2 ½ cups full-fat milk and 4 oz sweetened condensed milk until smooth, pour into a flat metal tray to about 2 cm deep and freeze for 4 hours or overnight, until solid.
240 minStep 2: Cover 7 oz dried adzuki beans with 1 litre of water, boil for 5 minutes, drain and throw the water away; this removes bitterness.
8 minStep 3: Cover the beans with 1.2 litres of fresh water and simmer, half covered, over a low heat for 75–90 minutes, topping up with water, until the beans crush easily with no chalky centre.
85 minStep 5: Mix 2 ⅞ oz glutinous rice flour and 1 tsp sugar, add ¼ cup hot water a little at a time and knead into a smooth, soft dough. Roll into 1.5 cm balls or a rope cut into small pieces.
8 minStep 6: Boil the rice cakes for 2–3 minutes, until they float, then 1 minute more. Cool in iced water, drain and roll in 2 tbsp roasted soybean powder.
4 minStep 7: Chill four bowls. Rest the milk ice for 5 minutes, then scrape it firmly with a fork, or break it up and pulse in a blender, into fine snowy flakes.
8 minStep 8: Pile the ice into the chilled bowls, spoon red beans on top, add the rice cakes and ⅔ oz flaked almonds and drizzle with 2 ⅛ oz sweetened condensed milk. Serve at once.
3 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 16 g
- Carbs
- 104 g
- Fat
- 9 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does 팥빙수 (Patbingsu, Korean red bean shaved ice) take?
- About 400 minutes in total: 300 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of sweetened condensed milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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