Dessert de glace pilée (Patbingsu)
Glace au lait moelleuse garnie de haricots rouges sucrés, de gâteaux de riz moelleux, de fruits frais et de lait concentré.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Freeze the milk base
Whisk the whole milk, 80 ml condensed milk and the pinch of salt together, then pour into a shallow freezer-safe container (a wide, flat dish works better than a deep one, since a thin layer freezes solid and shaves more easily). Freeze until completely solid, at least 6 hours or overnight.
- 600 ml whole milk
- 80 ml condensed milk
- 1 pinch salt
✅ C'est prêt quand : the milk is frozen completely solid all the way through, not slushy in the centre
Cook the rice cakes
Bring a pot of water to a boil (100°C (212°F)) and drop in the sliced garae-tteok. Cook for 3–4 minutes until they float and turn soft and chewy, then drain and toss immediately with the sugar while still warm so the pieces stay separate and glossy instead of sticking into a clump.
- 150 g garae-tteok, sliced
- 1 tbsp sugar
✅ C'est prêt quand : the rice cake pieces are soft, chewy and glossy, with no raw floury centre
Ready the red beans
Tip the sweetened red beans into a bowl. For the classic texture, lightly mash about half of them with the back of a fork, leaving the rest whole, so the topping is part creamy and part chunky rather than fully smooth or fully whole.
- 200 g sweetened red beans
✅ C'est prêt quand : the beans are glossy and hold together loosely when scooped with a spoon
Shave the milk ice
Take the frozen milk block out of the freezer and let it sit for 5 minutes so it's easier to break. Break it into chunks and pulse in a food processor or sturdy blender in short bursts, scraping down the sides between pulses, until it turns into fine, fluffy snow rather than icy gravel. Do not run the machine continuously or it will turn to liquid instead of snow.
- 600 ml frozen milk base (from step 1)
✅ C'est prêt quand : the ice looks like fine, light snow and holds a soft mound shape
Assemble and serve
Pile the shaved milk ice into four bowls, mounding it high. Spoon the red beans and rice cakes over the top, scatter the diced fruit, drizzle generously with the remaining condensed milk, and dust with soybean powder if using. Serve at once with a big spoon, so everyone mixes it all together before it melts.
- 4 tbsp condensed milk, to drizzle
- 200 g strawberries or mango
- 2 tbsp soybean powder, optional
Freeze the milk base
Whisk the whole milk, 80 ml condensed milk and the pinch of salt together, then pour into a shallow freezer-safe container (a wide, flat dish works better than a deep one, since a thin layer freezes solid and shaves more easily). Freeze until completely solid, at least 6 hours or overnight.
- 600 ml whole milk
- 80 ml condensed milk
- 1 pinch salt
✅ C'est prêt quand : the milk is frozen completely solid all the way through, not slushy in the centre
Cook the rice cakes
Bring a pot of water to a boil (100°C (212°F)) and drop in the sliced garae-tteok. Cook for 3–4 minutes until they float and turn soft and chewy, then drain and toss immediately with the sugar while still warm so the pieces stay separate and glossy instead of sticking into a clump.
- 150 g garae-tteok, sliced
- 1 tbsp sugar
✅ C'est prêt quand : the rice cake pieces are soft, chewy and glossy, with no raw floury centre
Ready the red beans
Tip the sweetened red beans into a bowl. For the classic texture, lightly mash about half of them with the back of a fork, leaving the rest whole, so the topping is part creamy and part chunky rather than fully smooth or fully whole.
- 200 g sweetened red beans
✅ C'est prêt quand : the beans are glossy and hold together loosely when scooped with a spoon
Shave the milk ice
Take the frozen milk block out of the freezer and let it sit for 5 minutes so it's easier to break. Break it into chunks and pulse in a food processor or sturdy blender in short bursts, scraping down the sides between pulses, until it turns into fine, fluffy snow rather than icy gravel. Do not run the machine continuously or it will turn to liquid instead of snow.
- 600 ml frozen milk base (from step 1)
✅ C'est prêt quand : the ice looks like fine, light snow and holds a soft mound shape
Assemble and serve
Pile the shaved milk ice into four bowls, mounding it high. Spoon the red beans and rice cakes over the top, scatter the diced fruit, drizzle generously with the remaining condensed milk, and dust with soybean powder if using. Serve at once with a big spoon, so everyone mixes it all together before it melts.
- 4 tbsp condensed milk, to drizzle
- 200 g strawberries or mango
- 2 tbsp soybean powder, optional
The Story Behind the Dish
Shaved ice desserts trace back to the Joseon dynasty, when ice was packed into underground stone ice houses to keep royal courts and the wealthy cool through summer. Over the 20th century, as ice became more widely available, street vendors and home cooks began topping the shaved ice with sweet red beans, and later with condensed milk and fresh fruit once these became common pantry staples.
Today patbingsu is a beloved summer treat in Korea, found everywhere from corner cafés to grand hotel dessert menus, with countless regional and seasonal variations on the same comforting idea.
⭐ Why It's Famous
It turns humble ice into something luxurious and fun, mixing creamy, sweet, chewy and fruity textures in one shared bowl meant to be stirred together before eating.
💡 Fun Fact
The dessert's name combines 'pat' (red bean) and 'bingsu' (shaved ice), though many modern versions skip the beans entirely in favour of fruit, chocolate or even cheesecake toppings.
Seoul, Korea
37.57°N, 126.98°E
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