Description
A stunning duo of Korean bingsu—a traditional shaved ice dessert reinvented with modern flavors. One bowl features butterfly pea flower with airy vanilla cream and fresh strawberry, while the other boasts bold Thai tea topped with pearls and silky whipped topping. A refreshing and photogenic treat for hot days.
Ingredients
Units
Scale
For Blue Pea Bingsu:
- 1 cup milk (or coconut milk), frozen and shaved
- 2 tbsp butterfly pea flower extract (or steeped tea, cooled)
- 1 tbsp sweetened condensed milk
- 2 tbsp whipped cream
- 1 tsp diced fresh strawberry
- 2 tbsp black tapioca pearls
- 1 tbsp lychee jelly
For Thai Tea Bingsu:
- 1 cup Thai tea (brewed and cooled), sweetened and frozen
- 2 tbsp sweetened condensed milk
- 2 tbsp whipped cream
- 1 tbsp black tapioca pearls
Instructions
- Blue Pea Bingsu: Pour butterfly pea extract into milk, stir well, and freeze in a shallow container overnight. Shave the frozen mix until fluffy. Shape into mounds in bowls. Top with whipped cream, diced strawberry, black tapioca pearls, and lychee jelly.
- Thai Tea Bingsu: Freeze sweetened Thai tea in a shallow container. Shave the frozen tea until fluffy. Shape into mounds in bowls. Top with whipped cream and black tapioca pearls. Serve with condensed milk and optional extra syrup on the side for drizzling.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Shaved Ice
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
