Classic Milk Bingsu

The method

Step by step

1. 1

   Combine the whole milk and sweetened condensed milk in a medium mixing bowl, stirring vigorously with a whisk until the condensed milk is fully dissolved and the mixture is uniform.

   About 2 min

   Cook’s note: Thoroughly dissolving the condensed milk ensures an even sweetness throughout your bingsu. Any undissolved pockets will create overly sweet or bland spots.

2. 2

   Pour the milk mixture into a shallow, freezer-safe container (such as a glass baking dish or a metal loaf pan) or divide it between two large, heavy-duty freezer-safe Ziploc bags, pressing out as much air as possible.

   About 1 min

   Cook’s note: Using a Ziploc bag allows for easier breaking of the frozen milk into smaller, more manageable chunks before processing. A shallow container helps the milk freeze more quickly and evenly.

3. 3

   Place the container or bags in the freezer and freeze for at least 4 hours, or preferably overnight, until the milk mixture is completely solid and firm to the touch.

   About 4 hr

   Cook’s note: For the best, most snow-like texture, ensure the milk is frozen rock-solid. Partially frozen milk will result in a slushy consistency rather than fluffy flakes.

4. 4

   Once completely frozen, remove the milk block from the container. If using a Ziploc bag, gently break the frozen milk into smaller, golf-ball-sized chunks by hitting it against a counter or using a rolling pin.

   About 2 min

   Cook’s note: Breaking the milk into smaller pieces before blending reduces strain on your appliance and helps achieve a more consistent, finer shave.

5. 5

   Transfer the frozen milk chunks to a food processor fitted with a blade attachment or a high-powered blender.

   About 1 min

6. 6

   Pulse the frozen milk in short bursts (5-10 seconds at a time) for 2-3 minutes, scraping down the sides as needed, until it transforms into a fine, fluffy, snow-like consistency.

   About 3 min

   Cook’s note: Avoid continuous blending, which can generate heat and melt the bingsu. Pulsing creates the desired light, airy texture. If using a blender and it struggles, add a tiny splash (1-2 teaspoons) of cold milk to help it move, but be very careful not to add too much.

7. 7

   Immediately divide the freshly shaved milk equally into two chilled serving bowls.

   About 1 min

   Cook’s note: Chilling your serving bowls beforehand helps keep the bingsu colder for longer, preventing it from melting too quickly.

8. 8

   Generously top each bowl with the adzuki bean paste, artfully arrange the sliced mochi pieces, and sprinkle with roasted soybean powder.

   About 2 min

   Cook’s note: For an extra touch, you can drizzle a little more condensed milk over the toppings just before serving. Consider adding fresh fruit like strawberries or mango for additional color and flavor.

9. 9

   Serve the Classic Milk Bingsu immediately to enjoy its delicate, melt-in-your-mouth texture before it begins to liquefy.

   About 1 min