taiwanese shaved ice (classic strawberry baobing) 剉冰

🍧 the magic of taiwanese shaved ice

The best vendors can shave ice so finely that it resembles fresh, fluffy snow, creating this incredibly light, airy texture that melts on your tongue.

What makes it special is the toppings. Unlike simple snow cones with just flavored syrup, bao bing is topped with fresh fruits, traditional sweets like custard pudding, and that essential ginger syrup that adds warmth and depth to balance the cool ice.

The ginger syrup isn't just a topping—it's the soul of the dessert. Made with fresh ginger, cane sugar, and brown sugar, it provides that gentle heat that makes each spoonful more complex and satisfying.

And, shaved ice with condensed milk takes it to a whole other level.

Taiwanese shaved ice is called chhoah-peng in Taiwanese Taigi, sometimes spelled “tsua bing,” "tshuah ping" (礤冰), or bào bīng (刨冰) in Mandarin, Chinese.

Similar to kakigōri (Japanese shaved ice), this Taiwanese dessert uses syrups and chopped fresh toppings.

💭 how to find a traditional shaved ice machine

For authentic baobing texture, you'll want a traditional Taiwanese-style ice shaver (*paid affiliate link). I searched different places and even considered buying one from Taiwan and packing it in my luggage. Thankfully, I found a smaller traditional machine online. It just needs a voltage transformer (*paid affiliate link) to work in US kitchens.

The hand-crank models give you complete control over the ice texture—I always go for the finest setting for that perfect snow-like texture.

Alternatively, you can use an attachment like the KitchenAid one (*paid affiliate link) if you already have the stand mixer).

You'll see the exact one in the equipment section, and I'll show you how to use it step-by-step photos below. The investment is worth it for the fluffy ice and the joy of making this iconic dessert at home!

📋 key ingredients

This recipe uses just 8 simple ingredients (including water!), most of which you can find at your local grocery store. Although, an Asian market (*paid affiliate link) will have the best selection of fresh lychee and Taiwanese pudding.

• fresh strawberries – choose ripe, sweet berries that are still firm.
• fresh lychees – if you can find them, fresh lychees add incredible floral sweetness. When available, I prefer ‘Kaimana’ lychees because they’re large, sweet, and extra juicy and have an easy-to-peel, thin red skin with a small pit. Canned work too, though they'll be much sweeter.
• ginger – fresh ginger will have the strongest flavor. It's what provides that essential warming element.
• cane sugar + light brown sugar (黑糖) – this combination creates a syrup with complex sweetness. The brown sugar adds depth and richness that pairs beautifully with the spicy ginger.
• filtered water – filtered water ensures your ice doesn't have any off-flavors.
• sweetened condensed milk – optional but wonderful for extra creaminess and sweetness.
• Taiwanese or Japanese pudding – these silky, not-too-sweet caramel egg puddings are one of the most popular toppings. This version of Taiwan shaved ice is typically topped with the Uni-President Egg Pudding (統一布丁) brand. Japanese pudding is easier to find in the States and makes a great substitute.

See the recipe card for exact quantities.

📖 substitutions

• lychee substitute – instead of fresh lychee you can use drained canned lychee, though it will taste a lot sweeter. Drain them well before using.
• light brown sugar substitute – you can use all cane sugar if that's what you have. I tested both ways and the syrup is delicious either way.
• dairy-free option – instead of sweetened condensed milk, you can top with coconut milk that's been mixed well.
• pudding substitute – Japanese pudding cups work perfectly (and are probably easier to find), or you can make your own custard pudding if you're feeling ambitious.

📖 variations

• deluxe – add a few scoops of aiyu jelly for an extra texture layer that's absolutely divine with this recipe.
• other fruit toppings – try ripe mango slices instead of strawberries for a different but equally delicious fruit profile.
• traditional style – some classic versions include boiled peanuts, mung beans, red beans, tang yuan (sweet rice balls), and taro for a more substantial dessert.
• kid-friendly toppings bar – set up a toppings station and let them choose what to add to the tshuah ping. Make sure to serve the lychees deseeded.

Check out this version of baobing with pineapple and lychee (served just like a restaurant in Tamsui, Taiwan does)! Here are more East Asian desserts for extra sweet inspiration.

shave the ice and assemble

Make sure all your toppings are ready before you start shaving the ice. This includes the cooled ginger syrup, sliced strawberries, optional lychees, and having the sweetened condensed milk ready (if using) — I like to transfer the sweetened condensed milk to a squeeze bottle to easily drizzle on top.

Load the ice block into the shaved ice machine, keeping the second one frozen until needed.

To help release the ice from the mold, keep the mold covered and run the sides under warm water for 10 seconds.

Place a wide, shallow bowl that's at least 6 inches wide (15 cm) underneath.

Start shaving on the finest setting, according to the manufacturer's instructions.

For this specific model, you would push the top down until you hear a click, then rotate the hand crank wheel on the side to start the shaving.

Slowly rotate the bowl as the delicate ice flakes fall.

Check the texture and adjust the machine setting according to your preference. I prefer the thinnest possible setting to get snow-like flakes that are almost powdery.

For this model, you can adjust the thickness by rotating the black knob shown in the photo above.

Just look at that powdery ice!

As-is, this recipe is two servings and makes a total of 4 cups of shaved ice. Each serving bowl will get approximately 2 cups plus the toppings.

Top each mound of ice with sliced strawberries, lychees, about 1 tablespoon of ginger syrup (or to taste), and a Taiwanese/Japanese pudding.

Drizzle with sweetened condensed milk to taste—start with about 1 tablespoon each, give it a taste, and add more as desired.

Serve immediately with spoons and enjoy it before it melts!

🥣 equipment

Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

• shaved ice machine (paid affiliate link)
• voltage transformer for US use (paid affiliate link)
• ice puck molds (paid affiliate link) – **most machines, like the Doshisha ice machine linked above, already come with molds
• kitchen shears (paid affiliate link)
• chefs knife (paid affiliate link)
• cutting board (paid affiliate link)

❄️ storage

ice pucks: Transfer unused pucks to an airtight container or bag and freeze for up to 2 months.

pre-cut fruit: Store sliced strawberries and peeled lychees separately in covered containers in the refrigerator for up to 1 day.

extra ginger syrup: Keeps in the refrigerator for up to 1 week in a covered container. For longer storage, freeze in ice cube trays, then transfer to a freezer bag for up to 6 months.

💭 FAQs

🥮 more asian dessert recipes

Here are more East Asian desserts and shaved ice recipes to try.

Please give this recipe a star rating ⭐️⭐️⭐️⭐️⭐️ if you make it. I would love to hear from you! If you have any questions at all, let me know in the comments below.

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taiwanese shaved ice (classic strawberry baobing) 剉冰

Bring the taste of Taiwanese night markets home with this classic Taiwanese shaved ice (baobing) recipe featuring snow-like ice, simple ginger syrup, strawberries, sweetened condensed milk, and creamy pudding.

prep time10 minutes mins

cook time5 minutes mins

freeze time10 hours hrs

total time10 hours hrs 15 minutes mins

servings: 2 servings (2 cups each)

author: cindy chou

cook modePrevent your screen from going dark.

ingredients

for the ice

• ▢ 1½ cups cold water, filtered, divided

for the ginger syrup (yields extra)

• ▢ 2- inch piece ginger, thinly sliced
• ▢ 4 tablespoons granulated cane sugar
• ▢ 4 tablespoons light brown sugar or 黑糖
• ▢ 1 cup water, plus extra for ice bath
• ▢ 2 cups ice, optional

for the toppings

• ▢ 8 large strawberries, thinly sliced, about 5 ounces or 140 grams
• ▢ 6 large lychees, peeled, about 3½ ounces or 100 grams (optional: deseed, though they look prettier whole), optional
• ▢ 2 Taiwanese custard puddings, divided (substitute: Japanese pudding)
• ▢ 2 tablespoons sweetened condensed milk, divided, optional

Get Recipe Ingredients

*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).

instructions

prepare ice for shaving

• Fill 2 (6-fluid ounce) shaved ice molds with cold, filtered water, leaving a thin layer of space at the top of the container to account for the water to expand during freezing. Cover and freeze, about 10 to 12 hours. *Prepare extra ice if you prefer more shaved ice per serving.
  1½ cups cold water

make the ginger syrup

• In a small (1.5-quart) saucepan, add the sliced ginger, cane sugar, light brown sugar, and water and stir. Bring to a simmer over medium-low heat, then turn the heat to low and simmer for 5 minutes.
  2- inch piece ginger, 4 tablespoons granulated cane sugar, 4 tablespoons light brown sugar or 黑糖
• In the meantime, prepare an ice bath in a medium bowl with ice and fill ¾ of the way up with cold water if you plan to use the syrup right away.
  1 cup water, 2 cups ice
• Pour the ginger syrup in a smaller metal mixing bowl, then place the bowl in the ice bath and stir the syrup until it cools down. If making it a day ahead, you can skip steps 4 and 5 – allow the syrup to cool to room temperature and refrigerate in a covered container until ready to use.

assemble the shaved ice

• Transfer the frozen ice from the mold into the shaved ice machine, keeping the second one frozen until needed. To help release the ice from the mold (if needed), keep the mold covered and run the sides under warm water for 10 seconds.
• Shave the ice into a shallow bowl (at least 6-inches wide), slowly rotating the bowl as the ice flakes fall. Check the thickness of the ice flakes and adjust the setting on the machine according to your preference. I prefer the thinnest possible setting.
• Top the mound of ice with strawberries, lychees (if using), pudding, ginger syrup and condensed milk (if using) to taste (about 1 tablespoon each to start). Repeat for the second bowl. *see note
  8 large strawberries, 6 large lychees, 2 Taiwanese custard puddings, 2 tablespoons sweetened condensed milk

equipment and highlighted ingredients

shaved ice machine, *needs a voltage transformer to work

voltage transformer

ice puck molds, comes with shaved ice machines

kitchen scissors

chefs knife

cutting board

notes

Please refer to the recipe post above for step-by-step photos on how to peel fresh lychee and pro tips.

For a shaved ice station (this works especially well when you're making more than 2 servings), lay out each topping and the ginger syrup in separate bowls with serving spoons. Transfer the sweetened condensed milk into a squeeze bottle to easily drizzle over each serving of shaved ice. The sweetened condensed milk can be stored in the squeeze bottle in the refrigerator.

substitutions & variations:

• lychee substitute – instead of fresh lychee you can use drained canned lychee, though it will taste a lot sweeter. Drain them well before using.
• light brown sugar substitute – you can use all cane sugar if that's what you have. I tested both ways and the syrup is delicious either way.
• dairy-free option – instead of sweetened condensed milk, you can top with coconut milk that's been mixed well.
• pudding substitute – Japanese pudding cups work perfectly (and are probably easier to find), or you can make your own custard pudding if you're feeling ambitious.
• deluxe – add a few scoops of aiyu jelly for an extra texture layer that's absolutely divine with this recipe.
• other fruit toppings – try ripe mango slices instead of strawberries for a different but equally delicious fruit profile.
• traditional style – some classic versions include boiled peanuts, mung beans, red beans, or tang yuan (sweet rice balls), and more for a more substantial dessert.

 

storage:

• ice pucks: Transfer unused pucks to an airtight container or bag and freeze for up to 2 months.
• pre-cut fruit: Store sliced strawberries and peeled lychees separately in covered containers in the refrigerator for up to 1 day.
• extra ginger syrup: Keeps in the refrigerator for up to 1 week in a covered container. For longer storage, freeze in ice cube trays, then transfer to a freezer bag for up to 6 months.

course: Dessert, street food

cuisine: East Asian, Japanese, Taiwanese, Taiwanese American

difficulty: easy

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🌡️ food safety

• Wash your hands before touching ready-to-eat ingredients like the ice blocks and toppings.
• Don't leave food sitting out at room temperature for extended periods.
• See more guidelines at USDA.gov.