Milk Shaved Ice with Sweet Red Beans and Rice Cakes

What you need

• 720 ml (3 cups) whole milk
• 5 tbsp sweetened condensed milk, plus 4 tbsp for drizzling
• 300 g (1 cup) sweetened red bean paste, chunky, chilled
• 100 g (3 1/2 oz) injeolmi or other soft rice cakes, cut into 1 cm (1/2 in) cubes
• 4 tbsp roasted soybean powder

Method

Restated from the original video

1. 1

   Whisk the milk with 5 tbsp condensed milk until fully blended.

2. 2

   Pour the mixture into a sturdy freezer bag, squeeze out the air, seal and slip it into a second bag.

3. 3

   Lay the bag flat on a tray and freeze until solid, at least 4 hours or overnight.

4. 4

   Put the serving bowls in the freezer for 15 min so the ice melts more slowly.

5. 5

   If the rice cakes are firm from the fridge, warm them for 10-15 seconds in the microwave so they turn soft and chewy again, then let them cool.

6. 6

   Take the frozen milk out and break the slab into chunks by hitting the bag with a rolling pin.

7. 7

   Shave the chunks in an ice shaver, or pulse them in a blender in short bursts until they look like fluffy snow. Stop before it turns slushy.

8. 8

   Heap the milk snow into the cold bowls.

9. 9

   Drizzle each bowl with about 1 tbsp condensed milk and dust with soybean powder.

10. 10

    Spoon a mound of red bean paste on top and scatter the rice cakes around it.

11. 11

    Serve at once with spoons, before the ice starts to melt.

Imported from carvingajourney.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.