Chilled Matcha Bingsu with Sweet Red Bean and Mochi

By · Reviewed by AislePrompt Editorial · ·

A refreshing Korean-inspired shaved ice dessert featuring earthy matcha, sweetened red beans, and chewy mochi bites. This korean-inspired desserts ready in about 30 minutes layers whole milk, sweetened condensed milk, matcha powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Korean cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk 2 tbsp matcha powder with 1/4 cup warm water until smooth and no lumps remain, then stir in 2 cups cold whole milk and 1/4 cup sweetened condensed milk until well combined; chill mixture in the refrigerator for 30 minutes.
  2. Step 2: Pour the chilled matcha milk mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a fluffy, shaved-ice texture, about 20 minutes; if no ice cream maker is available, freeze the mixture in a shallow pan and scrape with a fork every 30 minutes until fluffy.
  3. Step 3: Spoon the shaved matcha ice into 4 serving bowls, then top each with 2 tbsp sweet red bean paste and 2 tbsp mochi pieces.
  4. Step 4: Sprinkle 1/2 tbsp toasted almond slices over each serving and drizzle lightly with additional sweetened condensed milk if desired; serve immediately for a refreshing, textured dessert.

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Frequently asked questions

How long does Chilled Matcha Bingsu with Sweet Red Bean and Mochi take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Chilled Matcha Bingsu with Sweet Red Bean and Mochi?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Chilled Matcha Bingsu with Sweet Red Bean and Mochi?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chilled Matcha Bingsu with Sweet Red Bean and Mochi for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chilled Matcha Bingsu with Sweet Red Bean and Mochi?

Korean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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