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So much better than halo halo.

The first time I had shaved ice was in Taiwan. Shaved ice, lots of fresh mango, all drizzled with sweetened condensed milk. In oppressive heat, it's much more refreshing than ice cream. These days, manual ice shavers can be found in many of the Asian/Chinese supermarkets that carry housewares. I was so happy and surprised the first time I found one. Then I began to notice that most of my local (NYC) Asian-centric supermarkets carried them, I just hadn't been looking for them. They're usually hiding amongst the rice cookers. The manual one requires a lot of arm power, but it should only be about $20.

Being Korean myself, I was literally drooling at these photos. Yes, patbingsoo is another version of shaved ice seen all over Asia, but the paht (beans) and tteok/dduk are what make this Korean version stand out.

You won't find this dessert at a typical Korean restaurant. It's an event in itself and most people go out with friends to Korean cafe's or dessert spots to split a refreshing bowl. It's also difficult to find a place that has the right proportion of ice v toppings, which is why making this summer staple at home to your preferences is often the best way to go!

@djwerdna: I don't know where this type of dessert originated, but you're right, they are very common in the countries you mention, also in the southeast Asian countries (Singapore, Thailand, Malaysia, Philippines, etc.), including my own: Indonesia.

The 'canvas' is pretty much the same across all countries: a small hill of shaved ice drizzled with condensed milk. From that point on, the toppings are fair game. Each dessert and each country have their own distinctive combinations.

In Indonesia the most popular version is called 'Es Campur' (literally: Mixed Ice) and the toppings include cubes of black grass jelly, attap/aren fruit, slices of jackfruit, scoops of avocado, tape singkong (fermented cassava) and young coconut flesh. The sweetness is then enhanced by swirls of neon pink syrup! Happy mashing indeed :)

I'd love to try a bowl of patbingsu (extra mochi, please), I hope it's on the menu of Korean restaurants here!

I have never had the pleasure of enjoying one of these before. Now I must try one. A trip to the local Asian market is a must tomorrow.

Where did this originate? I've seen this dessert in Taiwan, Japan, and China.

Wow! Awesome. Need to try this soon. If I can't get the ingredients - is this something that I stand a good chance of finding on the menu in a Korean restaurant?

FP

@HeartofGlass - It's definitely not savory, but it's just lightly sweet. I suppose it actually really depends on how much sweet stuff like the fruit cocktail, condensed milk, bean paste, etc. that you add to it.

@AppleSister, hungryhungryhippo - wow, maybe it's just my family that likes to mix...and everyone else loves not mixing!

I bought this ice shaver on Amazon to make patbingsoo--the trigger mechanism is a little tricky, but it works pretty well, much finer than the larger Hamilton Beach Icy Treats shaver, which is more like margarita consistency:
http://www.amazon.com/Hamilton-Beach-68010-Snowman-Shaver/dp/B00008IH9N/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1251406169&sr=8-1

If you can't find the sweet beans, it's not hard to make. You soak azuki beans overnight, then simmer for about an hour and puree with some sugar. It won't be quite the same, but you'll get that great paht flavor. I've heard kidney beans make a decent substitute as well. I'm working on it to see if I can get a better recipe for the cookbook I'm writing.

The tteok is a little trickier to make, but it's essentially mixing glutinous rice flour with a little bit of hot water and sugar, dividing it into little balls of dough, and then cooking them in boiling water until they float.

But the best part of this dessert, really, is that like Grace says, if you can't find the beans or tteok, you can add whatever you like! Sometimes, I just use ice, condensed milk and berries for an easy treat that's cooler than ice cream on those really hot, sticky days.

And I am one of those people who doesn't mix it at all :)

Is the following comment considered Spam?

In any case wouldn't a foodnetwork show have a foodnetwork email addy?

Pielady, thank you. My niece and I made marshmallows for New Year's and they were so delicious. I told her and my husband both that in my youth we were able to get Campfire marshmallows and that Kraft just never did compare. The real ones, though? We all thought we'd died and gone to heaven. I used a recipe from BrownieBites. And really, a boxed mixed for stuff you already have in your house? You still have to do all the work, well I guess it saves you measuring stuff. Take me out to dinner instead, I can't afford it anymore.

@BostonFoodMan well, some of us work jobs barely above minimum wage. for me to spend more than $11 for all my food for the entire day is an extravagance. but then again, i cant afford cable to watch ina's show either [though i do like her!]
but agreed, this would be a lovely gift... although if someone gave it to me i would be like "wtf, marshmallows?" spend the $11 to get me some real food. but i would still make them and enjoy them.

I'm really into making homemade marshmallows from scratch. I love to give them as gifts--people are always so amazed! Plus, you can make all sorts of flavors or coat them in fun things like colorful sprinkles or cocoa.

http://www.aldenteblog.com/2008/11/marshmallows-ho.html