Principiante
Korean
Kimchi Jjigae (Kimchi Stew)
Fuente: Tradicional
30 min3420 kcal
Sin lácteos🌶️🌶️
Mango Tshuah-ping (Taiwanese Shaved Ice)
A mountain of finely shaved ice under diced ripe mango, sugar syrup and a long pour of condensed milk — Taiwan's answer to a summer that does not let up until October.
Fuente
Receta de Taiwanese night market stalls · 🏺 Tradicional · Yeshi (夜市) stall cooking — the evening street kitchen that feeds most Taiwanese towns after dark
Taiwanese shaved ice · a Japanese-era arrival — A traditional dessert with no individual creator. The reference confirms it is a shaved ice dessert "introduced to Taiwan under Japanese rule, and then spread from Taiwan to Greater China", that it consists of a large mound of ice shavings with various toppings including condensed milk, adzuki beans, mung beans and tapioca balls, that mango baobing is typically only available in summer while strawberry is a winter bowl, that shavings were traditionally made by hand with a mallet or blade and are now machine-cut finer and thinner, and that Taiwan has a variation called xuehua bing (雪花冰) in which the ice is made from milk rather than water. The Japanese title is given because the Japanese-era introduction is what the source documents and kakigōri is the standing Japanese name for the form. Quantities are this book's own.
Watch it being made
⏱ 25 min🍽 2 porciones🔥 410 kcal🇹🇼 Taiwán
VegetarianoSin gluten
Pasos
The day before, freeze your ice. Plain water for classic tshuah-ping; or whisk the milk with 30 g sugar and freeze that instead for the snowflake version.
Make the syrup: warm the 60 g sugar with 60 ml water until it dissolves, then chill it completely. Warm syrup on ice is a puddle.
Cut the mango cheeks off either side of the stone, score them into a grid down to the skin and push the skin inside out to pop the cubes free. Toss them with the lime juice and keep them cold.
💡 Do this last, and keep the mango in the fridge until the second before serving. Room-temperature fruit melts a tunnel straight down through the ice.
Chill the bowls in the freezer for 10 minutes. If you are using tapioca pearls or taro balls, spoon them into the bottom of each bowl now.
Shave the ice into a tall, loose mound — pile it high rather than packing it down. Fine, dry, snow-textured shavings are the goal, not crushed chips.
💡 With a blender, pulse in short bursts and stop while some texture remains. Blend continuously and you will get slush, which cannot hold a mound.
Pile the mango over and around the ice, spoon the cold syrup over, then pour the condensed milk in one slow, continuous line across the top. Serve it immediately, with two spoons.
💡 Consejos
- It is a shared bowl in Taiwan, not a single portion — one mountain, several spoons, everyone digging in from their own side.
- Mango is the summer bowl; strawberry takes over in winter. Outside fruit season, the year-round version is the four-topping bowl — red bean, mung bean, taro and tapioca.
- Make double the syrup and keep it in the fridge. It keeps for weeks and turns any bowl of ice into dessert in a minute.
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