Homemade milk ice with sweet red beans (Patbingsu)
Two bowls of homemade milk ice, sweet cooked red beans and fruit. Freeze a flat bag and crush it by hand; the total time includes freezing.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Household amounts
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Actual cup and spoon sizes vary. Fill flour loosely and level it without pressing. Vegetable volume is after cutting, loosely filled. Amounts are approximate; the smaller g/ml amounts are the original reference. For a pack portion, use the stated label weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Whole milk is unavailable
- Use instead
- Unsweetened, unflavoured oat milk
- Amount of replacement
- 3 paper cupsReference amount: 540 ml
The richness and color may change. Other dairy ingredients, such as condensed milk, cream or cheese, are still present unless separately omitted or replaced.
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Optional
Can be omitted. It adds sweetness and richness; without it the milk ice is less sweet; skip it in the steps and keep the other listed amounts.
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Essential
Use ready-to-eat cooked sweet red beans, six eating spoons. Raw or dry beans cannot go straight onto the ice and need separate soaking and thorough cooking.
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Optional
Can be omitted. It adds fresh fruit flavor; skip it in the steps and keep the other listed amounts.
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Optional
Can be omitted. It adds fresh fruit flavor; skip it in the steps and keep the other listed amounts.
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Optional
Can be omitted. It adds soft chewy pieces; skip it in the steps and keep the other listed amounts.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Use pasteurized milk and ready-to-eat cooked sweet red beans. Mix 3 paper cups cold milk with 2 eating spoons condensed milk until uniform. For less sweetness, leave out the condensed milk; do not use uncooked dry beans as a topping.
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Step 2
Pour the milk into a sturdy food-grade freezer bag on a tray. Push out extra air, seal tightly and lay flat in a layer no thicker than 1 cm. Leave some expansion space; a shallow freezer container is an alternative.
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Step 3
Freeze for at least 5–6 hours until firm all the way through. If convenient, gently break up the bag after about 2 hours to make the later crushing easier. The freezing time is included in this recipe’s total time.
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Step 4
Keep the bag closed, wrap it in a towel and tap or roll gently with a wooden rolling pin until the milk ice becomes fine crumbs. Check the bag for tears. If using a container, scrape the frozen milk with a fork after letting the surface soften briefly.
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Step 5
Wash the strawberries and cut them and the half banana into small pieces. Prepare 6 eating spoons sweet cooked beans and 2 spoons small soft rice-cake pieces if using them. Keep the milk ice in the freezer while preparing toppings.
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Step 6
Divide the crushed milk ice into two bowls. Put half the beans and fruit on each, then add optional rice-cake pieces. Serve immediately with a spoon and mix while eating; do not refreeze a bowl that has already warmed and melted.
Finished dish
Two bowls; allow 5–6 hours of freezing. Use pasteurized milk and ready-to-eat cooked beans. Contains milk; check any rice-cake topping label. A shallow freezer-safe container works instead of a bag: scrape the frozen milk with a fork. Serve immediately and do not refreeze a partly eaten or warmed bowl.