2 to 3piecesInjeolmi, Korean glutinous rice cakes coated with roasted soybean powder) – cut into thumbnail size pieces
2Tbspmini mochi rice cakes
4tspKorean multi grain powder(Misutgaru)
4tspnatural almond flakes
Mix the milk and sweetened condensed milk in a measuring cup with a spout. (So it’s easier to pour out). Pour out the milk mixture onto an ice tray. Freeze it (for at least 5 hrs) until it becomes ice blocks.
Take out the ice blocks and put them into a food processor (or shaved ice machine if you have one). Grind the ice (for about 20 seconds) until it has a smooth texture (like snow).
Put together all the ingredients in a chilled serving bowl in this order:- Lay down some milk sorbet (about 3 to 4 Tbsp per serving bowl) in the bottom of the bowl. Sprinkle 1 tsp of multi grain powder. Lay down more milk sorbet (about 3 to 4 Tbsp per serving bowl) on top of the multi grain powder. Sprinkle 1 tsp of multi grain powder. Add some rice cakes (Injeolmi and mini mochi rice cakes) and red bean paste. Sprinkle almond flakes. Serve.
1 Tbsp = 15ml, 1 Cup = 250ml
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Korean Milk Ice Sorbet (Injeolmi Bingsu) - https://mykoreankitchen.com/korean-milk-ice-sorbet/