Korean Milk Ice Sorbet (Injeolmi Bingsu)

Name: Korean Milk Ice Sorbet (Injeolmi Bingsu)
Prep time: 3 min
Cook time: 3 min
Total time: 6 min
Ingredients: 1 cup milk; 2 Tbsp sweetened condensed milk; 2 scoop 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

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Prep Time: 3 minutes

Cook Time: 3 minutes

Total: 6 minutes

Servings: 2

Cost: $6.08 /serving

Author : Sue | My Korean Kitchen

bingsu milk sorbet

Korean Milk Ice Sorbet (Injeolmi Bingsu)

Ingredients

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1 cup milk2 Tbsp sweetened condensed milk2 scoop sweetened red bean paste2 to 3 pieces Injeolmi (, Korean glutinous rice cakes coated with roasted soybean powder) – cut into thumbnail size pieces)2 Tbsp mini mochi rice cakes4 tsp Korean multi grain powder ((Misutgaru))4 tsp natural almond flakes

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Instructions

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Step 1

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.

Step 2

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).

Step 3

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.