Taiwanese Red Bean Shaved Ice Bowl

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A beloved Taiwanese street dessert, this bowl layers pillow-soft shaved ice with warm-spiced sweetened adzuki beans, chewy mochi, and grass jelly, all crowned with ribbons of condensed milk and brown sugar syrup. It is a cool, sweet, textural treat that is as refreshing on a humid Taipei afternoon as it is satisfying at the end of a heavy meal.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 3 gFat
• 1.5 gSaturated Fat
• 82 gCarbs
• 6 gFiber
• 58 gSugar
• 8 gProtein
• 95 mgSodium
• 520 mgPotassium
• 110 mgCalcium
• 3 mgIron
• 4 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the Sweetened Red Beans

• 1 cup dried adzuki beans, rinsed and sorted
• 4 cups water, plus more for soaking
• 3/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 1 pandan leaf, tied in a knot (optional)
• 1/2 teaspoon vanilla extract

For the Toppings

• 1/2 cup store-bought mini mochi balls, halved
• 1/2 cup grass jelly, cut into 1/2-inch cubes
• 1/2 cup canned lychee in syrup, drained and halved
• 1/4 cup sweetened condensed milk
• 3 tablespoons brown sugar syrup or honey

For Assembly

• 8 cups finely shaved ice from a frozen block
• 2 tablespoons evaporated milk for drizzling (optional)

Directions

1. Soak the rinsed adzuki beans in a bowl of cool water for at least 4 hours or overnight, then drain thoroughly.
2. Combine the soaked beans and 4 cups fresh water in a heavy pot, bring to a boil over high heat, then reduce to a gentle simmer and cook for 45 to 60 minutes until the beans are tender enough to mash easily with a spoon.
3. Drain off most of the cooking liquid, leaving about 1/2 cup, then stir in the sugar, salt, and pandan leaf. Simmer 10 to 15 minutes more until the syrup thickens and coats the beans; remove the pandan leaf and stir in the vanilla. Cool completely, then chill.
4. While the beans cool, prepare the toppings: halve the mochi balls, dice the grass jelly into small cubes, and halve the lychee. Arrange everything in small bowls for easy assembly.
5. Working quickly, shave a block of ice with an ice shaver or snow cone machine, catching the snow in a chilled bowl or directly into serving bowls to keep the texture light and fluffy.
6. Mound about 2 cups of shaved ice into each of 4 chilled bowls, packing it gently into a tall dome shape.
7. Spoon 2 to 3 tablespoons of the chilled sweetened red beans over the top, allowing some syrup to drip down the sides of the ice.
8. Scatter the mochi, grass jelly, and lychee around and over the beans for color and contrast.
9. Drizzle the condensed milk and brown sugar syrup generously over the entire mound, finishing with a thin stream of evaporated milk if you like a creamier finish. Serve immediately before the ice melts.

Cook’s Notes

• Use a true ice shaver or snow cone machine for the iconic fluffy texture; crushed or blended ice is too coarse and melts unevenly.
• For a time-saving shortcut, substitute 2 cups of canned sweetened azuki beans (widely available at Asian markets); rinse lightly to remove excess syrup.
• The red beans keep in their syrup in the refrigerator for up to 3 days, making them ideal for advance prep.
• Chill your serving bowls in the freezer for 15 minutes before assembling to slow melting and keep the ice crisp longer.
• For an indulgent modern-cafe twist, add a scoop of vanilla or taro ice cream on top just before serving.

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