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Prepare
10 Minutes Processing
30 Minutes For
2 – 3 people
Bingsu is one of the famous Korean dishes loved by many people. Today, Tnhelearning.edu.vn will introduce to you the recipe of this attractive dish through the following article.
Ingredients for black sugar bingsu
- 90g black sugar
- 240g pearls
- 3 packs of black tea
- 50g sugar
- 200ml fresh milk
- Vanilla ice cream, macaron
Hot Tip: The ingredients above you can easily find at supermarkets, large markets or grocery stores. You should choose the products with the expiry date to get the best quality.
Ingredients for black sugar bingsu
How to make black sugar bingsu
Step 1Make black sugar pearls
Put 90g of black sugar in a pot with 90ml of water and bring the mixture to a boil. Then, put in 240g of pearls, stir well and cook for 10 minutes
Make black sugar pearls
Step 2Make bingsu
Add 50g of sugar to 200ml of hot water, then stir to dissolve. Add 3 packets of black tea and let it cool. Add 200ml of fresh milk to the mixture, then stir well. Pour the mixture into a glass, close the lid and put in the refrigerator to freeze.
Make bingsu
Step 3Complete
After the mixture has frozen, put it in the machine to puree. Next, put the black pearls on the outside of the bingsu, put the black sugar water on the shaved ice. Finally, put 1 vanilla ice cream and some macarons on the face and you’re done.
Complete
Step 4Finished product
With just a few very simple steps, the delicious, cool, colorful black sugar bingsu is complete. This is definitely a great choice for the whole family to quench their thirst this summer.
Delicious, fragrant black sugar bingsu
Enjoy
The bingsu is cool and sweet, mixed with chewy pearls. The creamy vanilla ice cream and the fragrant macaron are sure to be a great summer dessert. Try the recipe that Tnhelearning.edu.vn has introduced for the whole family.
Sweet, attractive black sugar bingsu
Recently, Tnhelearning.edu.vn introduced to you a delicious and attractive black sugar bingsu recipe. Hope you will get useful knowledge through the article.
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