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Apart from the usual rice cake and almond flakes, this injeolmi bingsu here has upped its game with the addition of crushed macaron pieces, topped with vanilla ice cream, whipped cream and a whole macaron. Later did I know (and learnt from the natives here) that ‘Injeolmi’ actually stands for ‘rice cake’ and not the roasted soybean powder which we are all familiar with. And so... it’s the bean powder which I have been liking all along 🤭. With its striking resemblance to Kinako (or are they the same?🤔), the bean powder comes with a pleasant, roasted flavour and lingering aroma that never fails to make a good complement to the soft, chewy rice cake (Injeolmi). And not forgetting the snowflake-alike, finely shaved ice that was smooth with an instant melt-in-the mouth texture. Feels like having clouds in the mouth which may also be the reason why it sends one on cloud nine after consuming? 😌😉 On the downside, I didn’t really fancy the macaron pieces which were too chewy and a tad tough for my liking. Would prefer it to be less chewy, more crisp and perhaps less dense in texture. The accompanying vanilla ice cream is smooth, creamy with a pleasant milky flavour and fragrance, coupled with an optional shot of condensed milk for an added milky sweetness, which I would personally prefer to omit it, if not for my mandatory pouring shot! 😅 .
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#burpple #sulbing #sgfoodie #koreafoodie