Green Tea Bingsu (Korean Shaved Ice)
If you do not have a shaved ice machine, you can make bingsu using the same method for making a granita—it’s not quite the same, but still provides a refreshing cold bite. This recipe is milk-based, so it is much creamier than granita. The condensed milk prevents the base mixture from freezing rock-hard, so you can easily scrape it into fluffy flakes once it is frozen.
Note that the quality of your matcha (green tea) powder will affect the green color of the ice. Feel free to add natural food coloring to brighten the green, if your matcha is a bit dark.
- 4 cups whole milk
- 1 cup condensed milk
- 1 cup warm water
- 1 heaping tablespoon matcha powder
- Optional toppings: sweet red beans, sweet rice cakes, vanilla ice cream, whipped cream, nuts, and fresh fruit
- In a large bowl, mix together the milk and condensed milk.
- In another small bowl, whisk the matcha powder with the water well, then tip into the milk and condensed milk mixture. Mix well with a whisk. Pour the mixture into a freezer-proof glass dish or baking dish and transfer to the freezer, uncovered. Leave for 3 hours or overnight, until frozen.
- Before serving, place two bowls into the freezer to chill.
- Remove the ice from the freezer and rake a fork over the surface to create flaky ice crystals. Scrape as needed, and transfer to the chilled bowls. Return any remaining ice to the freezer.
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