Patbingsu

Nutrition · per serving

Steps

1. 1

   Chill 2 serving bowls in the freezer if you have space. Slice the strawberries and banana, and keep the fruit cold so the bingsu stays fluffy and does not melt too quickly.

   100 g strawberries, hulled and sliced80 g banana, sliced
2. 2

   Make the matcha syrup: whisk the matcha powder with the hot water until completely smooth, then stir in the condensed milk. The syrup should be pourable and free of lumps.

   4 g matcha powder20 ml hot water20 g condensed milk
3. 3

   If the mini rice cakes are firm, rinse them briefly under warm water for 10 to 15 seconds, then drain well. This softens them without making them sticky or soggy.

   60 g mini rice cakes (tteok), bite-size
4. 4

   Blend the ice cubes with the milk in a strong blender until the mixture becomes finely crushed and snowy. Stop and pulse as needed; avoid overblending into slush. Divide the shaved ice between the chilled bowls, mounding it high.

   500 g ice cubes120 ml milk
5. 5

   Top each bowl with the sweetened red beans, rice cakes, strawberries, and banana. Drizzle over the condensed milk and matcha syrup, then finish with the toasted almonds. Serve immediately with spoons, mixing lightly at the table so every bite gets beans, fruit, and syrup.

   160 g cooked sweetened red beans (pat), chilled60 g mini rice cakes (tteok), bite-size100 g strawberries, hulled and sliced80 g banana, sliced40 g condensed milk10 g toasted sliced almonds4 g matcha powder20 ml hot water20 g condensed milk

Origin & History

Patbingsu is a classic Korean shaved ice dessert built around pat, or sweetened red beans. It evolved from earlier ice desserts and became especially popular in the modern era, with countless regional and cafe-style variations that add fruit, rice cakes, syrups, and dairy.