First, wash the red beans well and soak them in water for half a day.

1st Boil. When water boils over high heat, bring to a boil for 10 minutes and drain. It's to remove the bitterness.

For the second time, add 1.5 times the water and boil it for 30 minutes to 1 hour. According to another blog I read, boil it for an hour, but it's based on 3 cups and I only did 2 cups, so it was good to boil it for about 30 minutes. You have to taste it and find the right one for you, right?

When the water boils down, add an appropriate amount of sugar. It's different from eating when it's warm and when it's cold. It's sweet when it's warm, but it's less sweet when it's cold. You can adjust it

Add salt. You can add starch syrup so that it's glossy.

It's condensed milk that's enough to use when you eat patbingsu. Prepare 200ml of milk and 40g of sugar~ I referred to the blog and the ratio of milk and sugar was 5:1. Instead of adding a bit of sugar to red beans, I put this much in condensed milk, so the balance was right. It's a short story even if it's 5:1. You should use white sugar and brown sugar is slightly browned. I've used xylose sugar, but it's caramel color.

Put it in a pot, boil it over high heat, and when it boils, it's medium-low heat. Stir it from time to time

It took a long time, so I moved to a frying pan. It's caramelized with xylose sugar. It burns quickly, so I recommend you to use a normal white sugar. And you can use regular milk or digestible milk well. If you want to know if it's done, the bubbles that are small will rise and boil. There's going to be condensed milk that's going to stick to the pan in the middle, so turn it off. If you heat it up any more, it gets too hard

Caramel-like condensed milk is complete.

The toppings are mixed grain powder + berry mix + cornflake. The picture of making milk ice is missing, but it's easy to make. You know the zipper bag? Put milk in it, close it tightly, and freeze it by laying it on a flat surface. Crush it when it's frozen.