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
Yield: 2
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

Prep 3 min Cook 3 min Serves 2 Source

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

Steps

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.
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).
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.