Learn how to make this easy and refreshing Korean milk ice sorbet or known as injeolmi bingsu. Milk shaved iced is topped with soft and chewy rice cake, sweet red bean paste, almond flakes, and other toppings you like. Such a great contrast of texture all in one.
You will need a leak-proof freezer-friendly plastic bag or you can use ice cube tray. If you use an ice cube tray, you need a food processor or a blender to crush the ice later. If you have silicone trays, that's even better as the ice cubes are easier to take out. I use a leak-proof freezer plastic bag. I prefer using the bag because I can lay it flat in the freezer and it's easier to crush the ice later
Combine the milk, condensed milk, and water. Stir to combine thoroughly and gently pour inside the plastic bag, push out the air and seal tightly. You can lay this flat on a tray. You can also pour the milk mixture into ice cube trays. Freeze for at least 5 hours, preferably overnight
Prepare the injeolmi tteok:
Combine glutinous rice flour, sugar, and salt in a heat-proof bowl. Pour hot water and stir to combine. You will get a paste-like consistency. Cover with a foil and then put in a steamer and steam for 15-20 minutes or until the cake is cooked through. When you insert a toothpick, it should come out clean. Use a rubber spatula to fold the rice cake a few times, sort of kneading it. This will make the rice cake soft and chewy. The dough is sticky at this point
You can also cook the dough in a microwave. Cover the heat-proof bowl with a plastic wrap and poke a few holes on top and cook on high for about 3 minutes. It should come out like a dough. If it's still wet, add another 30 seconds or 1 minute. Then use a rubber spatula to fold the dough several times to knead it so that it's soft and chewy
Pour about 1/2 cup of roasted soybean flour on a plate. Put the injeolmi dough on top and coat it with the flour. Use a plastic knife, or plastic dough scraper, or an oiled knife to cut into bite-size and coat each piece with the soybean flour
Back to the milk bingsu:
The milk bingsu should be nicely frozen by now. If you use a bag, gently crush the ice with a rolling pin, kind of rolling back and forth to break the ice. If you use an ice cube trays, you can wait for 2-3 minutes at room temperature and it will be easier to get it out from the tray. Put the ice cubes in a blender or a food processor and process it for about 15-20 seconds to get the shaved ice consistency. Keep them chilled in the freezer when you get all the things you need for assembling
Assembling and serve:
Get 2 bowls out and all the toppings you will need. The shaved ice melts pretty fast so we want to work faster
Portion 1/4 of the milk ice out into the two bowls. Top with 1 Tbsp of soybean flour on each (you can add more if you want). Then top with the remaining 1/4 o the milk ice to each bowl. Top with another 1 Tbsp of soy bean flour in each bowl. Arrange some injeolmi pieces on surrounding the edge of the bowl. Lastly but surely, top with about 1/2 cup (or more if you wish) of the red bean paste in the middle and some almond flakes and serve immediately before the shaved ice melts