The best remedy for sweltering summer heat has to be the mountainous pat bingsu – a big pile of shaved ice adorned with sweet red bean paste, chewy rice cake and an array of fruits.




Skill level

Average: 2.7 (31 votes)


  • 400 g (14 oz/2 cups) shaved ice (see Note)
  • 100 g (3½ oz/½ cup) tinned sweet red (anko) beans
  • 2 strawberries, hulled and cut into small pieces
  • 1 kiwi fruit, peeled and cut into small pieces
  • 50 g (1¾ oz) Sticky rice dough (recipe here), cut into small cubes
  • 1 scoop of vanilla ice cream
  • 2 tbsp sweetened condensed milk (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need an ice shaver to make this dessert.

  1. Pile the shaved ice in a shallow serving bowl. Scatter over the red beans, strawberry, kiwi fruit and cubes of sticky rice dough. Top with a scoop of ice cream and drizzle with sweetened condensed milk, if using.
  2. To eat, mix a little bit of everything with the shaved ice to form a flavoured icy drink and slurp it up! Serve immediately.



An ice shaver can be found at any department store or online. Unfortunately, food processors and blenders tend to crush the ice rather than shaving it into the thin shards required for this dessert.


Recipe and images from Little Korea Iconic Dishes and Cult Recipes by Billy Law, Smith Street Books, RRP $49.99