Coconut milk and fragrant mango, topped with chewy mochi and silky taro balls – sound familiar? These classic ingredients come together to form a homemade Taiwanese shaved ice or “bing su” that’s just as tasty as the store-bought variety. This shaved ice recipe has just a few steps and the end result satisfies both sight and taste. Whether you like the traditional no-frills approach or prefer to load it up with toppings, this hit Taiwanese dessert is guaranteed to brighten your day.
- 2 cups coconut milk/taro milk/coconut cream
- 1-2 tablespoons sugar
- 1 ripe mango, sliced or diced
- 1-2 teaspoons matcha powder
- 2 tablespoons white sesame seeds
- 1/4 cup roasted mochi balls
- 3-4 taro balls
- In a blender or food processor, blend coconut milk/taro milk/coconut cream with sugar until sugar has dissolved. Pour blended mixture into a shallow tray and place in the freezer for 45-60 minutes until frozen.
- Take out frozen mixture from the freezer and, using a spatula, break the mixture apart. Using a fork, shave the ice into small, thin flakes and fill a large bowl with the flakes. Top with diced mango and sprinkle with matcha powder and sesame seeds.
- In a separate bowl, combine mochi balls and taro balls and pour over the shredded ice.
- Serve immediately, with condensed milk toping for a sweeter flavor if desired.
Q: How do I store shaved ice and toppings?
A: The best way to store shaved ice is to store the ingredients separately. Coconut milk/taro milk/coconut cream can be stored in the refrigerator for up to one week. The mango and other toppings can be stored in the refrigerator for up to two days. The mochi balls and taro balls can be stored in an airtight container for up to one week.
For an easy and authentic Taiwanese shaved ice recipe, check out the Shin Nong White Coconut Cream!
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