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A bowl of Taiwanese shaved ice topped with fresh sliced strawberries, whole lychee, and a Japanese custard pudding on top.
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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
cook time5 minutes
freeze time10 hours
total time10 hours 15 minutes
servings: 2 servings (2 cups each)
author: cindy chou

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

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

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.
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.