Bingsus Recipe

Prepare milk mixture

In a large mixing bowl, combine 4 cups cold whole milk, 1 cup sweetened condensed milk, 2 tablespoons granulated sugar, and 1 cup heavy cream (if using). Whisk until sugar is dissolved and mixture is homogeneous. Taste and adjust sweetness by adding up to 1 more tablespoon sugar or a little more condensed milk if desired.

Freeze mixture

Pour the milk mixture into a shallow, freezer-safe metal or glass pan (an 8x8 or 9x9 works well). Cover tightly and place in the freezer. Freeze until very firm — at least 6 hours or preferably overnight. For faster results, you can pour into multiple shallow pans to increase surface area.

Shave the frozen milk

When the mixture is fully frozen, remove from freezer and let sit 2–3 minutes at room temperature so the surface softens slightly (not melts). Using an electric ice shaver (recommended) or a very sharp knife/potato peeler technique, shave the frozen block into fine, fluffy milk flakes. If using a blender or food processor, pulse quickly in small batches to avoid melting; ideally use an ice shaver for the best texture.

Form the bingsu base

Divide the shaved milk into 4 serving bowls, mounding it to create a light peak in each bowl. Work quickly so the milk flakes remain fluffy and not wet.

Prepare toppings

If using canned or pre-cooked red bean paste, break up any large clumps so it will spoon smoothly. Slice strawberries or other fruit into bite-sized pieces. Toast sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring constantly, until fragrant and lightly golden; cool.

Assemble toppings on bingsu

Spoon about 1/4 cup sweet red bean onto each milk mound, arranging it on one side. Scatter 1/4 cup mochi pieces and about 1/4 cup sliced strawberries (or seasonal fruit) on the other sides. Sprinkle about 1 tablespoon toasted sliced almonds over each bowl. Drizzle about 1 tablespoon extra sweetened condensed milk over each assembled bowl for added sweetness.

Optional finishing

If desired, dust a light pinch (about 1/4 teaspoon) of matcha powder over one portion or over all bowls for a subtle flavor contrast. Add a fresh mint leaf as garnish to each bowl.

If serving plates tend to sweat, chill serving bowls with crushed ice for 3–5 minutes, then remove ice and quickly plate the shaved milk and toppings. Serve immediately with spoons. Bingsu is best enjoyed right away while the shaved milk remains fluffy. Leftover shaved milk will compact and become icy; if necessary store frozen in an airtight container and re-shave before serving.