Hobak Bingsu

Prepare the milk ice base: Combine 500g of Milk with 50g of Sweetened condensed milk. Stir until fully dissolved. Pour the mixture into a shallow pan or ice cube trays and freeze completely for at least 6 hours, or preferably overnight, until solid.

Prepare the sweet pumpkin puree: Steam the 500g of Sweet pumpkin until very tender, about 15-20 minutes. Mash the steamed Sweet pumpkin with a fork or potato masher. In a saucepan, combine the mashed Sweet pumpkin with 100g of Milk, 50g of Sugar, and 2g of Salt. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly and is smooth. Let the sweet pumpkin puree cool completely.

Make the glutinous rice cakes: In a microwave-safe bowl, combine 100g of Glutinous rice flour with 80g of Water. Mix well until a smooth dough forms. Cover the bowl with plastic wrap, leaving a small vent, and microwave on high for 1 minute. Stir, then microwave for another 1 minute. Stir again, then microwave for 30 seconds to 1 minute, or until the dough is translucent and sticky. Dust a clean surface with a small amount of Roasted soybean powder. Transfer the hot glutinous rice dough onto the dusted surface. Lightly dust your hands with Roasted soybean powder and knead the dough briefly until smooth. Roll the dough into small, bite-sized pieces or cut into small squares. Toss the glutinous rice cakes in the remaining Roasted soybean powder to coat.