Rich and Nutty Black Sesame Milk Bingsu Recipe
How to Make Delicious Black Sesame Milk Bingsu
When you’re craving a refreshing and sweet treat on a hot summer day, homemade ‘Black Sesame Milk Bingsu’ is the perfect answer! This recipe elevates the classic shaved ice dessert with the rich, nutty flavor of black sesame powder and a generous mix of crunchy nuts. Experience a delightful harmony of nuttiness, coolness, and sweetness with every spoonful. Let’s get started on making this incredibly tasty Black Sesame Bingsu!
Shaved Ice Base- 250g Milk
- 25g Roasted Soybean Flour (check if your bean flour contains sugar/salt and adjust if necessary)
Toppings- 3 Tbsp Red Bean Paste (for Bingsu, homemade or store-bought)
- A small amount of Chewy Injeolmi Rice Cakes
- 1 handful Roasted Macadamia Nuts
- 1 handful Roasted Cashew Nuts
Black Sesame Syrup (Optional)- 50g Milk
- 1 Tbsp Black Sesame Powder
- 3 Tbsp Red Bean Paste (for Bingsu, homemade or store-bought)
- A small amount of Chewy Injeolmi Rice Cakes
- 1 handful Roasted Macadamia Nuts
- 1 handful Roasted Cashew Nuts
Black Sesame Syrup (Optional)- 50g Milk
- 1 Tbsp Black Sesame Powder
Cooking Instructions
Step 1
First, let’s prepare the red bean paste. While you can use store-bought, making it at home adds an extra layer of flavor. Rinse the red beans thoroughly and cook them in a pressure cooker until very tender. Once cooked, combine the beans with a little of the cooking water, some sugar (about 50% of the bean’s weight), and simmer. Briefly blend with an immersion blender, then continue to cook until it reaches a smooth, slightly thick consistency, perfect for mixing into bingsu.
Step 2
For bingsu, the red bean paste should be somewhat fluid, not too stiff, so it mixes easily. (Note: The paste in the example recipe turned out slightly thicker.)
Step 3
Next, prepare the chewy injeolmi rice cakes. These add a wonderful texture to the bingsu. You can make them from scratch if you have glutinous rice flour, or use store-bought ones. To make them: In a bowl, mix 145g of dry glutinous rice flour, 15g of sugar, and 2g of salt. Pour in 200g of hot water and mix well until there are no lumps. Cover with plastic wrap and microwave for 2 minutes and 30 seconds. Stir well, then microwave again for another 2 minutes and 30 seconds. Finally, knead the dough thoroughly with a spatula until smooth.
Step 4
Let the kneaded injeolmi dough rest for about 5 minutes. Then, coat it evenly with roasted soybean flour, cut it into bite-sized pieces, and let it cool completely at room temperature.
Step 5
Now it’s time to make the shaved ice base.
Step 6
In a clean bowl, combine 250g of milk with 25g of roasted soybean flour. Whisk until completely smooth, ensuring no lumps remain. (If your roasted soybean flour already contains sugar or salt, adjust the amounts accordingly.)
Step 7
Pour the milk mixture into a zip-top bag. Spread it out as thinly and evenly as possible – this makes it easier to break into fine ice crystals later. Seal the bag and freeze overnight until solid.
Step 8
Once frozen, take the milk ice block out of the freezer and let it sit at room temperature for a few minutes to slightly soften. Be careful not to let it melt too much. When it’s pliable enough to break, use a rolling pin to crush the ice into fine, snow-like flakes. You’re aiming for a fluffy texture.
Step 9
Transfer the finely crushed ice into your serving bowl. Mound it up like a snowy peak for an appealing presentation.
Step 10
Generously sprinkle the black sesame powder over the fluffy ice. The intense nutty aroma of the black sesame will truly enhance the bingsu.
Step 11
Next, arrange the roasted macadamia nuts and cashew nuts on top of the black sesame powder. Their crunchy texture complements the smooth ice and nutty powder beautifully.
Step 12
Now, add the prepared red bean paste and the chewy injeolmi rice cakes. Arrange them aesthetically for a visually pleasing dessert.
Step 13
Finally, add the optional black sesame syrup. If your bingsu seems a bit dry or hard to mix, you can create a simple black sesame milk by mixing 50g of milk with 1 Tbsp of black sesame powder and drizzling a little over the bingsu as you mix. This will make it even more moist and flavorful. You can also add a touch of condensed milk if you prefer. Enjoy your refreshing and nutty Black Sesame Milk Bingsu!
