Korean Milk Ice Sorbet (Injeolmi Bingsu)
User Reviews
4.5
12 reviews
Excellent
Korean Milk Ice Sorbet (Injeolmi Bingsu)
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Korean milk bingsu is a light, refreshing dessert perfect for cooling off in the summer. Its creamy, sweet milk flakes melt in your mouth, making it as delightful to eat as it is to make.
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Ingredients
ICE
- 1 cup milk
- 2 Tbsp sweetened condensed milk
TOPPINGS
- 2 coop sweetened red bean paste
- 2 to 3 pieces injeolmi , Korean glutinous rice cakes coated with roasted soybean powder) – cut into thumbnail size pieces
- 2 Tbsp mini mochi rice cakes
- 4 tsp Korean multi grain powder (Misutgaru)
- 4 tsp natural almond flakes
Instructions
- Mix the milk and sweetened condensed milk in a measuring cup with a spout. (So it’s easier to pour out). Pour out the milk mixture onto an ice tray. Freeze it (for at least 5 hrs) until it becomes ice blocks.
- Take out the ice blocks and put them into a food processor (or shaved ice machine if you have one). Grind the ice (for about 20 seconds) until it has a smooth texture (like snow).
- Put together all the ingredients in a chilled serving bowl in this order:- Lay down some milk sorbet (about 3 to 4 Tbsp per serving bowl) in the bottom of the bowl. Sprinkle 1 tsp of multi grain powder. Lay down more milk sorbet (about 3 to 4 Tbsp per serving bowl) on top of the multi grain powder. Sprinkle 1 tsp of multi grain powder. Add some rice cakes (Injeolmi and mini mochi rice cakes) and red bean paste. Sprinkle almond flakes. Serve.
Notes
- 1 Tbsp = 15ml, 1 Cup = 250ml
Nutrition Information
Show Details
Calories
228kcal
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 228 kcal
% Daily Value*
| Calories | 228kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
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