Chinese bingsu, also known as baobing or xuehua bing, is a finely shaved ice dessert crowned with an array of toppings like sweet red beans, chewy mochi, fresh fruit, and a drizzle of condensed milk. Unlike coarser snow cones, the ice is shaved into impossibly fluffy, snow-like flakes that melt on the tongue, making it the perfect canvas for both creamy and crunchy add-ons. This recipe builds a classic version at home without a commercial shaver, using a frozen block of milk and a food processor to achieve that signature airy texture.
Ingredients
- 3 cups (720 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (65 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) sweetened condensed milk, for drizzling
- 1 cup (200 g) canned sweet red beans (adzuki beans), drained
- 1/2 cup (75 g) mochi pieces (or 1/2 cup cooked tapioca pearls)
- 1/2 cup (80 g) fresh mango, diced
- 1/2 cup (75 g) fresh strawberries, hulled and sliced
- 2 tablespoons (15 g) toasted sesame seeds or crushed peanuts, for garnish
Instructions
- Make the milk base: In a medium saucepan over medium heat, combine the whole milk, heavy cream, and granulated sugar. Stir occasionally until the sugar dissolves and the mixture is warm but not boiling, about 3–5 minutes. Remove from heat and stir in the vanilla extract. Let the mixture cool to room temperature, about 20 minutes.
- Freeze the base: Pour the cooled milk mixture into a shallow, freezer-safe container (a 9×9-inch baking dish works well). Cover and freeze for at least 6 hours, or until completely solid. Overnight is ideal.
- Shave the ice: Remove the frozen block from the freezer and let it sit at room temperature for 5 minutes. Break it into large chunks with a sturdy knife or by tapping the container. Working in batches, pulse the chunks in a food processor fitted with the metal blade. Pulse in short bursts, scraping down the sides as needed, until the mixture becomes fluffy, snow-like shavings. Do not over-process or it will melt into a slush.
- Assemble the bowls: Divide the shaved ice among four chilled bowls. Spoon the sweet red beans, mochi pieces, diced mango, and sliced strawberries over the top. Drizzle generously with sweetened condensed milk and sprinkle with toasted sesame seeds or crushed peanuts.
- Serve immediately: Bingsu is best enjoyed right away while the ice is still fluffy. If you need to wait, keep the shaved ice in the freezer for up to 15 minutes, but no longer or it will clump.
Tips
- Use full-fat dairy: Whole milk and heavy cream give the ice a creamy, smooth texture that won’t crystallize as much as low-fat milk. For a dairy-free version, substitute canned coconut milk (full-fat) for the milk and cream; it freezes well and adds natural sweetness.
- Don’t skip the cooling step: Freezing a warm milk mixture creates larger ice crystals and a grainy texture. Always cool the base to room temperature before freezing.
- Adjust sweetness: The condensed milk drizzle is quite sweet. If you prefer a less sugary dessert, reduce the sugar in the base to 1/4 cup (50 g) and use a lighter hand with the condensed milk.
- Common mistake: Over-processing the frozen milk in the food processor will turn it into a milkshake. Pulse in short bursts and stop as soon as the texture looks like snow. If it starts to melt, return the mixture to the freezer for 10 minutes before continuing.
Serving Suggestions
Serve bingsu as a refreshing dessert on a hot day, ideally after a light meal like stir-fried noodles or dumplings. For a more indulgent treat, top with a scoop of vanilla ice cream or a drizzle of honey. In China, bingsu is often enjoyed as a street-food snack during summer, so feel free to serve it in paper cups with spoons for a casual vibe. Pair with jasmine tea to balance the sweetness.
Variations
- Fruit-forward bingsu: Replace the red beans and mochi with a mix of fresh seasonal fruits like kiwi, lychee, and watermelon. Use a fruit syrup instead of condensed milk for a lighter finish.
- Coffee bingsu: Add 2 tablespoons of instant coffee granules to the milk base before freezing. Top with chocolate shavings and a drizzle of caramel.
- Matcha bingsu: Whisk 1 tablespoon of matcha powder into the milk base. Serve with sweetened red beans and a dusting of matcha powder on top.
- Savory twist: For a less sweet version, omit the condensed milk and top with crushed salted peanuts, a drizzle of soy sauce, and a sprinkle of chili flakes—a popular street-style variation in some regions.
Storage and Reheating
Bingsu is best consumed immediately. If you have leftovers, place them in an airtight container and store in the freezer for up to 2 days. However, the texture will become icy and clumpy upon thawing. To refresh, let it sit at room temperature for 5 minutes, then re-shave it in the food processor. The toppings (red beans, mochi, fruit) can be stored separately in the refrigerator for up to 2 days; keep the mochi at room temperature in a sealed bag to prevent hardening. Do not refreeze melted bingsu, as it will lose its fluffy texture.
Frequently Asked Questions
Can I make bingsu without a food processor? Yes, you can use a blender, but work in very small batches and pulse gently. Alternatively, use a fork to scrape the frozen block, though this is labor-intensive and yields a coarser texture. A hand-cranked ice shaver is ideal if you have one.
Why is my bingsu icy and hard instead of fluffy? This usually happens if the milk base has too much water (use full-fat dairy) or if it wasn’t frozen solid enough. Also, make sure to pulse in the food processor—continuous blending creates heat that melts the ice.
Can I use store-bought shaved ice instead? Absolutely. If you have a shaved ice machine, you can freeze the milk base in a loaf pan and shave it directly. The texture will be even finer. Just skip the food processor step.
What can I substitute for sweet red beans? If you can’t find canned sweet red beans, use cooked adzuki beans simmered with sugar until syrupy. Or substitute with black sesame paste, taro balls, or even fresh corn kernels for a savory twist.
Is bingsu gluten-free? The base is gluten-free, but traditional mochi is made from glutinous rice and is gluten-free. However, some store-bought mochi may contain wheat flour, so check the label. Crushed peanuts or sesame seeds are safe alternatives.
How far ahead can I prepare the milk base? You can freeze the milk base up to 3 days in advance. Just cover it tightly to prevent freezer burn. The toppings can be prepped a day ahead and stored in the fridge.
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