No-Bake Matcha Bingsu with Sweet Red Bean and Mochi
A refreshing Korean-inspired shaved ice dessert infused with earthy matcha, topped with sweet red bean paste and chewy mochi pieces. This korean-inspired desserts ready in about 15 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 280 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.
Ingredients
- 2 cups whole milk
- 1/4 cup sweetened condensed milk
- 2 tbsp matcha powder
- 1/2 cup sweet red bean paste
- 1/2 cup mochi pieces
- 2 tbsp toasted sliced almonds
- 4 cups ice cubes
Instructions
- Step 1: Combine 2 cups whole milk, 1/4 cup sweetened condensed milk, and 2 tbsp matcha powder in a blender. Blend on high for 30 seconds until fully mixed and vibrant green.
- Step 2: Place 4 cups ice cubes in a food processor and pulse until finely shaved but not melted, about 20 pulses.
- Step 3: Fill serving bowls halfway with the shaved ice, then drizzle the matcha milk mixture evenly over the ice, allowing it to soak in.
- Step 4: Top each bowl with 1/4 cup sweet red bean paste, 1/4 cup mochi pieces, and sprinkle 1 tbsp toasted sliced almonds.
- Step 5: Serve immediately for a cool, textured dessert with sweet and grassy flavors.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Matcha Bingsu with Sweet 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 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 No-Bake 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 No-Bake Matcha Bingsu with Sweet 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 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.
