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Korean Milk Ice Sorbet (Injeolmi Bingsu)

My Korean Kitchen
  • 6 minutes
  • Serves 2

INGREDIENTS

2

scoop Red bean paste, sweetened

4 tsp

Almond flakes, natural

2 tbsp

Mochi rice cakes, mini

2 tbsp

Condensed milk, sweetened

1 cup

Milk

2 to 3 pieces Injeolmi (, Korean glutinous rice cakes coated with roasted soybean powder) – cut into thumbnail size pieces)

4 tsp

Korean multi grain powder ((misutgaru))