Desserts, Drinks & Baking

Sikhye Red Bean Granita with Mugwort Rice Balls

Name: Sikhye Red Bean Granita with Mugwort Rice Balls
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 10 g Red beans (pat); 15 g Glutinous rice flour; 5 g Mugwort powder; 10 g Hot water; 110 g Sikhye (sweet rice drink); a pinch Salt

식혜 팥빙수

A traditional icy dessert of sikhye (sweet rice drink) frozen with mashed red beans into a soft granita, served with plain and mugwort glutinous rice balls. You can also freeze sujeonggwa (cinnamon punch) and scrape it.

Sikhye Red Bean Granita with Mugwort Rice Balls

60mPrep

60mCook

1Serving

MediumLevel

🧺 Korean ingredients in this recipe

Glutinous Rice & Rice FloursSticky rice and rice flours for porridge, pancakes and sweets 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

Korean Recipe Measurements: Spoons, Cups, Grams and SaltHow to read Korean recipe amounts, convert grams to spoons and choose the right salt

📝 Step-by-Step Instructions

Wash the red beans, boil, discard the water, then cook again in fresh cold water.

Sikhye Red Bean Granita with Mugwort Rice Balls — step 1

Drain the softened beans and mash.

Sikhye Red Bean Granita with Mugwort Rice Balls — step 2

Divide the glutinous rice flour in two, mix one half with mugwort powder, knead each with hot water, shape into balls and cook in boiling water.

Sikhye Red Bean Granita with Mugwort Rice Balls — step 3

Plunge the cooked rice balls into ice water to cool.

Sikhye Red Bean Granita with Mugwort Rice Balls — step 4

Mix the mashed beans into the sikhye with a pinch of salt and freeze, stirring with a fork every hour to add air.

Sikhye Red Bean Granita with Mugwort Rice Balls — step 5

When softly frozen, serve with the rice balls.

Sikhye Red Bean Granita with Mugwort Rice Balls — step 6

📊 Nutrition Facts (per serving)

136Calories (kcal)

33 gCarbs

3.6 gProtein

0 gFat

5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.