Bingsu treat at Hobing, SM Marikina

After celebrating my niece’s birthday at Samgyeopmasarap, the family continued the Korean-themed celebration by having our dessert at the SM Marikina branch of Hobing.

Hobing specializes in bingsu, originally called patbingsu. This is a traditional Korean dessert made of finely shaved ice, sweetened by condensed milk, and enhanced by bits of fruit, candy or pastries. It may even be topped with ice cream or yoghurt.

The fam indulged in these yummy bingsu flavors:

Mango Cheese (Php350 for large). flavored with mango syrup with large cubes of ripe mango and New York Cheesecake bits, topped with vanilla ice cream and sprinkled with crushed almonds

Hobing, SM Marikina

Hobing, SM Marikina

Banana Mango (Php350 for large). Bananas and mangoes prove to be a winning combination in this bingsu flavored with injeolmi powder and chocolate syrup and topped with whipped cream.

Hobing, SM Marikina

Hobing, SM Marikina

Choco Cookie (Php270 for large). Crushed and whole Oreos give this bingsu a cookies n’ cream vibe with more chocolatey goodness from the chocolate syrup.

Hobing, SM Marikina

Hobing, SM Marikina

Caramel Coffee (Php395 for large). Satisfy your coffee craving with this bingsu treat made with coffee jelly, topped with mixed nuts and vanilla ice cream then drizzled with caramel sauce.

Hobing, SM Marikina

Hobing, SM Marikina

From Korean barbecue for dinner to Korean bingsu for dessert, my niece’s birthday celebration was a fun family get-together.

This Hobing outlet is located at Second Floor, SM City Marikina, Marcos Highway, Calumpang, Marikina City, open daily from 10am to 9pm.

Other branches are located at:

  • Ground Floor, Glorietta 4, Ayala Center Glorietta Complex, Makati
  • 72 Jupiter corner Mercury Street, Bel-Air, Makati
  • Fifth Floor, SM Aura Premier, C5 Road corner 26th Street, Bonifacio Global City, Taguig
  • Third Floor, BGC Stopover Pavilion, Rizal Drive corner 31st Street, Bonifacio Global City, Taguig
  • Ground Floor, Market! Market! Bonifacio Global City, Taguig
  • Fifth Floor, Mega Fashion Hall, SM Megamall, Ortigas, Mandaluyong
  • Lower Ground, Ayala Malls the 30th, Meralco Avenue, Ugong, Pasig
  • Third Floor, Lucky Chinatown Mall, Binondo, Manila
  • Third Floor, Robinsons Magnolia, New Manila, Quezon City
  • Upper Ground Floor, SM City San Lazaro, Santa Cruz, Manila
  • Second Floor, Eastwood Citywalk 2, Libis, Quezon City
  • OK Street Food Court, K-Town @ Vertis North, Level 2, Ayala Malls Vertis North, Bagong Pag-asa, Quezon City
  • Ground Floor, The Block, SM City North EDSA, Bago Bantay, Quezon City
  • Second Floor, UP Town Center, Katipunan Avenue, Diliman, Quezon City
  • Upper Ground Floor, Ayala Fairview Terraces, Maligaya Road corner Quirino Highway, Novaliches, Quezon City

Hobing Korean Dessert Cafe Menu, Reviews, Photos, Location and Info - Zomato

Check out my reviews of other dessert places in the metro:

 

Recipe: Frozen Mocha Cheesecake

My mom discovered the recipe for Frozen Mocha Cheesecake several decades ago and it has become a family favorite. We whip it up every year, particularly during special occasions and clan get-togethers. I decided to make it in time for our New Year’s Eve celebration tonight.

The original recipe is closer to this, but over the years, we have changed some ingredients depending on what is easily available or cheaper to buy.

Ingredients:

For the crust:

  • 30 pcs Hi-Ro chocolate biscuits, crushed (remove white filling prior to pounding with mortar and pestle) (Note: You can buy pre-crushed chocolate biscuits in some baking supply stores but these are usually available per kilo.)
  • 1 100g stick Dari Creme butter, softened
  • 2 tbsp white sugar

For the filling:

  • 2 225g packs Magnolia Cream Cheese, softened
  • 1 300ml can Alaska sweetened condensed milk
  • 2/3 cup Clara Ole chocolate syrup
  • 1 tbsp Blend 45 instant coffee dissolved in 1 tsp hot water
  • 1 250ml Alaska Crema All Purpose Cream (you can use whipping cream as a more indulgent – or expensive – alternative)

Procedure:

  • Combine all crust ingredients and press into the bottom of a 9-in spring form pan. Set aside.
  • In a large bowl, beat cream cheese until smooth. Add in condensed milk, chocolate syrup and dissolved coffee.
  • In another bowl, whip all purpose cream until fluffy. Fold into the cream cheese mixture until evenly distributed.
  • Pour the mixture into the crust. Sprinkle some crushed chocolate biscuits on top as garnish.
  • Put into the freezer for 6 hours until set.

Enjoy!

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