A premium Korean shaved ice dessert layered with silky condensed milk snow, chewy injeolmi rice cake cubes, roasted soybean powder, and toasted nuts, clean, elegant, and seriously special.
Hook โจ
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
Servings: 4
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Milk snow base
๐ฅ 500 ml whole milk (2 cups / 16.9 fl oz)
๐ฅฅ 200 ml heavy cream (ยพ cup / 6.8 fl oz)
๐ฏ 120 ml sweetened condensed milk (ยฝ cup / 4 fl oz)
๐พ 60 g roasted soybean powder, konggaru (ยฝ cup / 2.1 oz)
๐ฐ 40 g toasted sliced almonds or pine nuts (โ cup / 1.4 oz)
โซ 6 g toasted sesame seeds (2 tsp / 0.2 oz)
๐ฏ 30 ml honey or sugar syrup (2 tbsp / 1 fl oz)
Optional premium finish
๐ซ 15 g dark chocolate shavings (2 tbsp / 0.5 oz)
๐ช 30 g butter cookies, crushed (ยผ cup / 1.1 oz)
Preparation
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Total Time
โฑ๏ธ Prep: 15 min
๐ฅ Cook/Bake: 0 min
๐๏ธ Rest: 480 min
โฐ Total: 495 min
Nutritional Value
๐ฅ Calories: ~430 kcal
๐ช Protein: ~10 g
๐พ Carbohydrates: ~48 g
๐ง Fat: ~22 g
๐ฅ Fiber: ~2 g
๐ฅ 430 kcal๐ช 10 g protein๐ 48 g carbs๐ง 22 g fat๐พ 2 g fiber
Macro Split (kcal)
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Macro grams
Advice
Freeze the milk base in a wide shallow tray, thinner ice scrapes into finer snow and looks more high end. ๐ง
Why it works ๐ก
Condensed milk and cream create a soft โsnowโ texture, while roasted soybean powder adds deep nutty aroma that makes the dessert taste expensive, not just sweet. ๐ก
Twist ๐ถ๏ธ
Add 80 g sweet red bean paste on the side (โ cup / 2.8 oz), or finish with 5 ml espresso (1 tsp / 0.17 fl oz) for a modern Korean cafe version. ๐ถ๏ธ
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