BEETROOT BINGSU by Raw Chef Yin

Bingsu is a very popular Korean shaved ice dessert.

We had it when we visited Korea a few years ago. However, bingsu is typically not vegan coz they pour condensed milk over the shaved ice.

So I set about making a vegan one instead.

Here’s my thought process:
1️⃣I wanted to make a pink bingsu coz that would be pretty! How do you make it pink without using any artificial colouring? Enter @organicule organic, raw, vegan beetroot powder! (discount code below)

2️⃣The liquid base would have to be white so that when I mix it with the beetroot powder, it’ll turn pink. Since I still have some @snappeafood plant-based milk, I used that. (discount code below)

3️⃣I wanted something chewy because bingsu usually has some injeolmi which is chewy Korean rice cakes and Mr Jazz Guitarist loves something to chew on. So I used my black herbal jelly that I made the other day.

3a. Bingsu toppings include cereal and I discovered I still had a bit of @wplace.co.granola vegan granola that was sent to me, so that would be perfect. In fact, if I had the Orange Cranberry Granola from my Guilt-free Desserts book that would be even better but I’ve eaten that all up.

4️⃣Of course I had to have fresh fruits. After all, I’m a raw vegan chef who believes in the power of raw food. Just cut jackfruit into small bits and we’re good to go.

5️⃣Instead of drizzling sweetened condensed milk (no, no, no, ewww, no) onto the shaved ice, I drizzled the Masarang Arenga Palm Sugar syrup which I made. Low GI, organic, no additives. (discount code below)

6️⃣Mint leaves from @thefarmasia - again, another raw element to this bingsu. Plus it adds a pop of colour to the presentation.

Tada! A healthier version of this ever popular Korean Shaved Ice Dessert for Mr Jazz Guitarist (and me).