Taiwanese shaved ice, also known as Bao Bing in Mandarin or Shua Bing in Taiwanese. It is freshly shaved ice covered with array of delicious chewy and fruity toppings. Today I am going to show you the traditional way of making this popular dessert.

I love shaved ice. Recipe by nana1rina2

I bought a shaved ice maker, and tried making this with ingredients I had on hand, and it was delicious.The amount of ingredients to serve on the shaved ice is just a guideline, so adjust to taste. Recipe by puniK

It's boiling hot outside! So I created a chilled dessert that'll cool me from within.If you mix the dry ingredients all together, the mochi balls will become stiff, so add water to adjust the texture. If you plan to shape the mochi balls into characters, it's best if the dough is slightly on the softer side. Shape the dough on a sheet of parchment paper, then drop it into a pot of boiling water. Recipe by Pichan plus

Shaved ice with salted lemons are perfect to enjoy during the summer.All you need is just a touch of the salted lemon, but feel free to adjust the amount to your liking. Recipe by YUKI

I made cookies with shaved ice syrup. I was wondering if I could use the syrup for something else and though of making steamed buns with it. It's colorful, so my son loves it. I gave him a decorating pen, and he started to draw on the buns. It would make a nice gift, especially with decorating pens, for a family with kids.You only need to mix everything together. It's so easy so that kids can make it. The syrup is for the color and the aroma... It tastes better with the chocolate pen decorations. I scattered finely grated coconut on top but it's not sweetened, so you may add sugar to it. It may be good to add bananas or chocolate chips in the batter I made with strawberry and melon syrup. The batter is pretty loose, so I placed the aluminum cups in oven safe dishes when steaming. Recipe by Sugamiho

I figured I would make something for the Japanese Doll Festival, and decided to make my favorite agar milk jelly.But I didn't have red food coloring and I don't like green tea.When I tried using the strawberry and melon shaved ice syrup sitting in the corner if my fridge.When heating this up, please bring it to a boil while stirring to keep it from burning or boiling over. Recipe by akyaco

This is a dessert that's popular in Taiwan.Taiwanese taro is a light purple color, but Japanese taro is white. So, I added a bit of purple yam powder. If you let the boiled taro sit for a while, they will lose their flavor, so only make the amount that you want to eat. 1 tablespoon = 15 g. Recipe by Hideko

This is an adapted version of my satoimo parfait. It needs a little processing before you eat it, but if you use a microwave it will become creamy in no time. Compared to the work involved in beating eggs or cream, or the need to mix up regular ice cream when it's being frozen, I think it's so much less work. I tried it out under various conditions, so please refer to the notes.When adding flavor, add vanilla essence to taste. You can make this with low fat milk, but it tastes better with rich milk. Artificial sweetener will not add any stickiness, so the finish becomes sorbet-like and is no good. If you are using retort or frozen satoimo, heat them through too. Some frozen satoimo has to be boiled for more than 20 minutes to get tender. If some graininess remains when the satoimo are pureed, they may be undercooked or you may just have a bad batch. Make sure that they are cooked through so that a skewer goes through easily beforehand. For about 2 cups (400 ml). Recipe by Daikichi MAX

When I use dashi powder to make this, I can get proper hardness and texture of taro. The key point of this recipe is to pour water not from the beginning but after stir-frying. And add mirin right before turning off the heat.

For years I have been searching for a recipe end started experimenting with my own. I was tired of paying tons of money for these drinks when one could easily make it themselves for pennies. The pearls and flavor mixes can be found at most Asian markets. This recipe is basic and works just as well with crushed ice using a blender. You can experiment with other flavors like traditional milk tea or mango.

This taro root simmer is a regional dish of Yamagata. To be honest I've never eaten it...I heard that the flavor and the stock differs depending on the household and the region, so I made this taro root simmer to my liking.A light flavor that lets you enjoy drinking the soup as well. Adjust the flavor to your liking. Add the burdock root as is without soaking in water. For serving 4. Recipe by Happytonakai