紅豆牛奶冰（韓式刨冰）Red Bean Milk Shaved Ice (Patbingsu)

Prep 15 min·Cook 3 min·Rest 4 h

1. 1You're here
   Step 1.

   Whisk the milk and 4 tbsp condensed milk together, pour into a large zip-lock freezer bag and lay it flat in the freezer for at least 4 hours.

   400 ml Whole milk4 tbsp Condensed milk

   4 h

   Wok-chan's tip鑊仔貼士

   A thin flat sheet is much easier to break and scrape than a block.
2. 2
   Step 2.

   For the rice cakes, mix the glutinous rice flour, water and sugar in a bowl, microwave for 1 minute, stir, then 30 seconds more until translucent. Dust with soybean flour and snip into small pieces.

   50 g Glutinous rice flour (for little rice cakes)50 ml Water (for the rice cakes)1 tbsp Sugar (for the rice cakes)2 tbsp Roasted soybean flour

3. 3
   Step 3.

   Put two serving bowls in the freezer for 10 minutes.

4. 4
   Step 4.

   Take out the milk, leave it 2 minutes, then bash the bag with a rolling pin. Open it and scrape and fluff the pieces with a fork into fine, snowy flakes.

   400 ml Whole milk

   Assemble / plate
5. 5
   Step 5.

   Mound the milk ice into the chilled bowls and top with red beans, rice cakes, mango and a dusting of soybean flour. Drizzle with condensed milk and eat straight away.

   400 ml Whole milk200 g Sweetened red beans (whole, not smooth paste)50 g Glutinous rice flour (for little rice cakes)1 Ripe mango, diced2 tbsp Roasted soybean flour2 tbsp Condensed milk, to drizzle