No-Bake Matcha Bingsu with Red Bean and Mochi

By · Reviewed by AislePrompt Editorial · ·

A refreshing Korean-inspired shaved ice dessert layered with matcha syrup, sweet red beans, and chewy mochi bites, perfect for sharing. This korean-inspired desserts ready in about 15 minutes layers ice cubes, whole 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 320 calories and feeds 2, 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: 15 min Serves 2 Korean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Add 4 cups of ice cubes to a blender along with 1 cup of whole milk, 2 tablespoons of matcha powder, and 3 tablespoons of granulated sugar. Blend on high speed until the ice is finely shaved and the mixture is smooth and fluffy, about 30 seconds.
  2. Step 2: Spoon half of the shaved matcha ice into a large serving bowl or two medium bowls.
  3. Step 3: Layer 3/8 cup of sweetened red bean paste evenly over the shaved ice, then scatter 1/4 cup of store-bought mochi pieces on top.
  4. Step 4: Repeat layering with the remaining shaved matcha ice, 3/8 cup sweetened red bean paste, and 1/4 cup mochi pieces.
  5. Step 5: Drizzle 1/4 cup of condensed milk evenly over the entire dessert, then sprinkle 2 tablespoons of toasted sliced almonds for crunch.
  6. Step 6: Serve immediately with spoons, encouraging sharing as this dessert is quite large and refreshing.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does No-Bake Matcha Bingsu with Red Bean and Mochi take to make?

Total time is about 15 minutes (15 min prep + 0 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 No-Bake Matcha Bingsu with 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 No-Bake Matcha Bingsu with 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 No-Bake Matcha Bingsu with Red Bean and Mochi for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 No-Bake Matcha Bingsu with 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.

Related recipes