We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Stephan Yi
Pat Bing Soo (Korean Shaved Ice)
Getting reviews...
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 404
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 6 g
- Sugar
- 24 g
- Protein
- 8 g
- Cholesterol
- 11 mg
- Sodium
- 105 mg
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 404
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 86 g
- Dietary Fiber
- 6 g
- Sugar
- 24 g
- Protein
- 8 g
- Cholesterol
- 11 mg
- Sodium
- 105 mg
Ingredients
Directions
- Add 1/3 cup of shaved ice into a large metal bowl and add the Simple Syrup. Next, drain the juice out of the fruit cocktail and pour the fruit, grain powder and then add the red bean paste into the bowl.
- Now add another layer of shaved ice into the bowl. Even out the ice and add the kiwi, mochi rice cakes, strawberries and banana. Then add a scoop of both the strawberry and vanilla ice cream. Pour the milk over the dessert and then the strawberry syrup. Then add the whipped cream, drizzle with hot fudge chocolate syrup and top it with the rainbowy puffs cereal. And finally you add the cherry on top!
Simple Syrup:
- Add equal parts sugar and water to a small saucepan over medium heat. Heat until the sugar has dissolved, around 5 minutes. Remove from the heat and cool.
