Japanese · Dessert
Sweet Red Bean Shaved Ice
A Japanese-style kakigori built from finely scraped sweet ice, crowned with a soft mashed date paste standing in for classic anko and finished with a drizzle of condensed milk, delivering the familiar cold, fluffy, lightly sweet contrast of a summer shaved-ice stall.
$0
15 minsPrep
10 minsCook
265 minsTotal
EasyLevel
Nutrition per serving
147Calories
1.3gProtein
0.9gFat
35.4gCarbs
33.1gSugar
1.6gFiber
207mgSodium
3mgChol
0.5gSat Fat
177mgPotassium
41mgCalcium
0.2mgIron
0mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Asahi Super Dry Beer
local
Ramune (Japanese Soft Drink)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Dissolve the sugar-white and salt into the water over low heat, stirring until fully clear, then remove from heat and cool to room temperature.
2
Pour the sugar water into a shallow tray (about 350ml capacity) and freeze for at least 4 hours, scraping with a fork every 45-60 minutes once ice crystals begin forming at the edges, until the whole tray is a mass of fluffy, fine ice flakes.
3
While the ice freezes, simmer the dates in a splash of water over low heat for 8-10 minutes until very soft, then mash with a fork into a coarse, sweet paste resembling anko and let cool.
4
Scrape the frozen block into two bowls, piling the ice high.
5
Spoon the cooled date paste over the top of each portion, then drizzle with condensed milk and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Water,
- 30g30g Sugar White,
- 40g40g Date, simmered until softened, mashed into a coarse sweet red-bean-style paste, 1
- 20g20g Condensed Milk, 1
- 1g1g Salt,
