All-Purpose Bingsu Base

Instructions

1. Combine the milk, dairy heavy cream, condensed milk, and salt in one container and mix well.
2. Let it rest in the refrigerator for at least 3–6 hours. You can use it right away, but resting lets the ingredients meld and gives a more balanced flavor.

Tips

• Using this instead of store-bought snowflake bingsu powder means no processed powdered-milk aftertaste, just the subtle, natural richness of real milk.
• Because it isn’t overly sweet, it lets toppings like sweet red beans or fruit shine.
• Unlike powder-based mixes, it doesn’t turn bland as the ice melts — the rich milk flavor holds up.
• Keep it refrigerated and use it within 24 hours of making it.

All-Purpose Bingsu Base
Equipment: mixing bowl
Ingredients (6 batches)

- milk 900g
- heavy cream 250g, dairy (not non-dairy)
- sweetened condensed milk 200g
- salt 1½g

Instructions
1. Combine the milk, dairy heavy cream, condensed milk, and salt in one container and mix well.
2. Let it rest in the refrigerator for at least 3–6 hours. You can use it right away, but resting lets the ingredients meld and gives a more balanced flavor.

https://hong-recipe.pages.dev/en/recipes/universal-shaved-ice-base/