Too hot out for brewed matcha? This cold antioxidant-infused dessert with a Korean flair will become your staple sweet treat.
When I moved to the Philippines I hit the jackpot for delicious Asian food. Within a few blocks of my home I can walk to Japanese, Chinese, Thai, Korean and Indonesian restaurants. Needless to say, I’ve been slowly “eating my way around the world” and making all sorts of delicious food and drink discoveries. One of my recent finds is Patbingsu, a Korean shaved ice dessert that’s perfect for the hottest days of summer because it’s less sweet and heavy than ice cream.
Patbingsu (which translates to “red bean shaved ice,” I’m told) traditionally includes sweet red beans (easily found in your Asian market or online), as well as sweetened condensed milk and chopped fruit. Beans in a dessert? I know, I know… I was a bit skeptical at first, myself. But after tasting the delicious texture of sweet and slightly crunchy beans mixed with fruit and ice, I’m a fan! If you’re not feeling adventurous, omit the beans (in which case your dessert will just be “bingsu”).
Another traditional patbingsu topping is matcha powder. I haven’t been using my favorite Numi matcha powder to make hot Matcha tea very often since the weather is so steamy, so patbingsu gives me a refreshing way to still get my matcha fix!
- Shaved ice
- 1 banana
- 2 small kiwi
- ½ cup red beans in syrup (drained)
- ½ tsp-2 tsp Numi Ceremonial or Citrus Matcha powder (depending on taste)
- ¼ cup sweetened condensed milk
- ¼ cup coconut milk
- Make your shaved ice in a high-powered blender/food processor or with a shaved ice machine (I used a blender)
- Create a “mountain” of shaved ice in a small bowl.
- Chop fruit and arrange on ice along with red beans.
- Sprinkle with matcha powder to taste
- Mix coconut milk and sweetened condensed milk and drizzle it over your masterpiece!
Matcha is incredibly versatile. For more edible matcha recipes, try our Toasted Matcha Cashews or Matcha Creme Eggs.