About this recipe

✨

Recipe highlight

Why you’ll love it

If you want a Korean dessert that feels truly upscale and cafe worthy, injeolmi bingsu is the one, ultra fine milk snow, nutty kinako style depth, and chewy rice cake luxury.

Ingredients

• Milk snow base
• 🥛 500 ml whole milk (2 cups / 16.9 fl oz) dairy
• 🥥 200 ml heavy cream (¾ cup / 6.8 fl oz) dairy
• 🍯 120 ml sweetened condensed milk (½ cup / 4 fl oz) dairy
• 🧂 1 g fine sea salt (¼ tsp / 0.04 oz)
• Injeolmi and topping
• 🍡 200 g injeolmi rice cakes, bite size cubes (7 oz)
• 🌾 60 g roasted soybean powder, konggaru (½ cup / 2.1 oz)
• 🌰 40 g toasted sliced almonds or pine nuts (⅓ cup / 1.4 oz) nuts
• ⚫ 6 g toasted sesame seeds (2 tsp / 0.2 oz) sesame
• 🍯 30 ml honey or sugar syrup (2 tbsp / 1 fl oz)
• Optional premium finish
• 🍫 15 g dark chocolate shavings (2 tbsp / 0.5 oz)
• 🍪 30 g butter cookies, crushed (¼ cup / 1.1 oz) dairy

Preparation

• 1 Mix the milk base Whisk milk, cream, condensed milk, and salt until perfectly smooth. 🥛
• 2 Freeze flat Pour into a shallow tray, cover, freeze 6–8 hours until solid. ❄️
• 3 Prep the injeolmi If rice cakes feel firm, microwave 10–15 sec, then cut into neat cubes so they stay chewy, not hard. 🍡
• 4 Toast the nuts Toast almonds or pine nuts 3–4 min in a dry pan until fragrant, cool completely. 🌰
• 5 Shave the snow Scrape the frozen milk with a fork into fine flakes, or shave in a blender in short pulses until snow like. 🍧
• 6 Build the bowl Add a layer of milk snow, dust with soybean powder, add a handful of injeolmi cubes, repeat once more. 🌾
• 7 Finish clean Top with more soybean powder, toasted nuts, sesame, then drizzle honey in thin lines. 🍯
• 8 Serve immediately Serve right away so the snow stays fluffy and the texture stays premium. ✨

Timing details

Nutrition

Estimated values per serving.

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