These patbingsoo paletas are one of my favorite fusion creations — I adore patbingsoo and I’m thrilled at how simple it is to turn it into a paleta. They make a perfect summer snack and taste incredible.
Korean red bean shaved ice has always been my go-to dessert. This colorful icy treat brings back memories of my childhood in Korea. It’s a refreshing summer dessert and a popular Korean street food.
When I planned flavors for my paleta series, I knew I wanted to include a fusion recipe inspired by my Korean roots. I’m so pleased with the result: they taste just like patbingsoo, but on a stick. The tteok (mochi) stays soft and chewy even after freezing.
What is patbingsoo?
‘Pat’ means sweet red beans and ‘bingsoo’ refers to shaved ice. Traditional patbingsoo layers shaved ice with sweet red beans, a drizzle of condensed milk, and toppings like fruit, candy, mochi, or cheesecake bites. The combination of textures and subtle sweetness is what makes it so nostalgic and satisfying.
It’s difficult to describe precisely, but for me the flavors and textures instantly recall childhood memories. Patbingsoo isn’t overly sweet, feels lighter than many desserts, and is incredibly refreshing on hot, humid days. I have fond memories of sharing this icy treat with friends and family.
Ingredients:
- Red bean paste – For convenience you can use pre-made sweet red bean paste from a can. I often use canned paste, but for an authentic paleta I make the paste from dried red beans (팥). Paletas are known for fresh ingredients and a simpler ingredient list than many commercial popsicles.
- Sugar & salt – To sweeten and season the cooked beans.
- Cream base – This cream-based paleta uses a mix of heavy whipping cream, Mexican crema, and sweetened condensed milk. Mexican crema is similar to sour cream but closer to crème fraîche in texture.
- Fruits – Use fruits that freeze well. My favorites are kiwi and strawberry, though blueberries or banana would also work nicely.
- Tteok (mochi) – This is essential for me. If my patbingsoo lacks tteok, it’s not the same. The great part is the tteok stays soft and chewy even after freezing. You can find bingsoo tteok at Korean supermarkets, usually near canned red beans; if necessary, it’s also available online.
Why I don’t use a stabilizer for this cream-based paleta
I don’t use a stabilizer because I want these paletas to have ice crystals. Stabilizers prevent large ice crystals and create a smooth, creamy texture like ice cream. For this recipe I’m trying to capture the old-school patbingsoo I grew up with, made from coarsely shaved ice rather than very fine shave. Those larger ice crystals contribute to the classic patbingsoo experience — the light crunch of ice combined with milk, fruit, mochi, and sweet red beans.
If you prefer a smoother texture without the larger ice crystals, you can use a stabilizer such as cellulose gum to achieve that creamier result.
Equipment needed:
To make paletas you’ll need a popsicle mold, popsicle sticks, and bags or a container for storing. A blender helps with pureeing components and a silicone mold makes removal easier.
A silicone popsicle mold is ideal because paletas are easier to pop out. Many molds come with sticks and storage bags.
What is a paleta?
Paletas are Mexican-style popsicles that are typically made with fresh, natural ingredients. Unlike mass-produced popsicles that often rely on additives and artificial flavors, paletas showcase fruit and cream in simple, flavorful combinations. Paletas are a beloved street snack in Mexico, traditionally sold by paleteros from carts or in shops.
This patbingsoo paleta is part of my paleta series; previous recipes include Strawberry Cream and Mangonada paletas.
Two types of paletas
Paletas generally fall into two categories:
- Water-based – Fruit-forward paletas made with water or juice. They preserve the fruit’s bright flavor and are often vegan. Examples include lime, strawberry, and mango-chamoy paletas.
- Cream-based – Richer paletas with a texture closer to ice cream. They typically combine heavy cream, milk, Mexican crema, and/or sweetened condensed milk. Popular cream-based flavors include coconut, coffee, strawberry, and arroz con leche.
More paleta flavors
If you enjoy fusion paletas, try Nurungji Paletas, which pair scored rice (nurungji) with roasted barley tea (boricha), brown sugar, and cream — a flavor profile similar to milk tea desserts with a toasty crunch acting like “boba.” Other favorites include Paletas de Coco (Creamy Coconut), Paletas de Nuez (Pecan), Paletas de Cafe (Coffee), and Creamy Strawberry Paletas.
If you try this paleta or any other recipe, please leave a star rating and share how it turned out in the comments below!
Patbingsoo Paleta
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Equipment
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silicone popsicle mold
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popsicle sticks
Ingredients
- 1/2 cup dried red beans
- 1/3 cup sugar
- 1/2 tsp salt
- 2/3 cup red bean water
- 1/2 cup heavy whipping cream
- 1/2 cup Mexican crema
- 8-10 oz sweetened condensed milk
- 2 kiwi
- 4 strawberries
- 1/3 cup bingsoo tteok (mochi)
Instructions
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Soak the dried red beans overnight. If you forget to soak them, just boil them longer when cooking. (If using canned red bean paste, skip the first seven steps.)
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Drain the soaking water and cover the beans with fresh water in a small saucepan. Bring to a boil.
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After 10 minutes, drain the beans again.
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Cover the beans with fresh water once more and return to a boil.
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Once boiling, reduce to a gentle simmer and cook for about 1 hour (add 15 minutes if the beans were not soaked).
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When the beans mash easily between your fingers, remove from heat and drain, reserving the cooking liquid (red bean water).
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Return the beans to the pot over low heat and stir in half the sugar until dissolved. Add the remaining sugar and the salt, stir until combined, and let cool. Optional: blend for a smoother paste if you prefer a finer texture in your paleta.
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Make the cream base by mixing heavy whipping cream, Mexican crema, and sweetened condensed milk. Use an electric mixer to combine, then add the reserved red bean water. (If using canned red bean paste, add 1/2 cup water in place of the red bean water.)
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Fold in the red bean paste to taste. I like a robust red bean presence, so adjust the amount to suit your preference.
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Assemble the paletas: in a clean popsicle mold pour about one-quarter of the red bean cream mixture, then add slices of strawberry, kiwi, spoonfuls of red beans, and pieces of mochi. Layer and repeat until the mold is nearly full, leaving a little room for expansion.
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Insert the popsicle sticks about three-quarters of the way down (don’t push to the very bottom) and freeze for at least 8 hours.
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To release the paletas, dip the mold briefly in warm water for about 20 seconds or use a stick to press the sides down to free a single paleta. Let them sit a minute before eating. Store in the freezer for up to two weeks.
Nutrition information is an approximation.
Additional Info
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