Injeolmi Bingsu (Korean Milk Ice Sorbet with Rice Cakes)
Injeolmi Bingsu (Korean Milk Ice Sorbet with Rice Cakes) is a traditional Korean recipe, for a classic dessert of shaved milk ice sorbet served with rice cakes, red bean paste and multi-grain powder. The full recipe is presented here and I hope you enjoy this classic Korean version of: Korean Milk Ice Sorbet with Rice Cakes (Injeolmi Bingsu).
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Injeolmi Bingsu (인절미 빙수) or Korean milk bingsu with rice cakes is a light, refreshing dessert perfect for cooling off in the summer. The creamy, sweet milk flakes melt in your mouth, making it as delightful to eat as it is to make.
Ingredients:
For the Ice:
250ml milk
2 tbsp sweetened condensed milk
Suggested Toppings:
2 scoops sweet 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 flaked almonds
Method:
Mix together the milk and sweetened condensed milk in a small jug with a spout.. Pour the milk mixture onto an ice tray. Transfer to your freezer and freeze for at least 5 hours until it solidifies as ice cubes.
Once frozen, turn the ice cubes from the ice tray and transfer to a food processor (or shaved ice machine if you have one). Grind the ice (for about 20 seconds) until it has a smooth snow-like texture.
To assemble the dessert: place about 3 tbsp of the milk sorbet in the base of a serving bowl. Sprinkle 1 tsp of multi grain powder. Scatter more milk sorbet (about 3 to 4 tbsp per serving bowl) on top of the multi grain powder. Sprinkle about 1 tsp of multi grain powder over the top ten add some rice cakes (Injeolmi and mini mochi rice cakes) and red bean paste.
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