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Ice Kacang
Ice Kacang, a vibrant and refreshing Malaysian dessert, captures the essence of tropical indulgence. With its towering mound of finely shaved ice, it's a visual delight adorned with a rainbow of colorful toppings. This beloved treat is not only a feast for the eyes but also a symphony of textures and flavors, combining the sweetness of palm sugar, the creaminess of evaporated milk, and the crunch of roasted peanuts. Traditionally enjoyed in the hot tropical climate, Ice Kacang is a cherished part of Malaysian street food culture, often enjoyed during festive gatherings and warm afternoons.
Servings: 4
Ingredients
- Shaved ice
- 2 cups
- Red bean paste
- 1/4 cup
- Sweet corn
- 1/4 cup, cooked
- Attap chee (palm seed)
- 1/4 cup, drained
- Grass jelly
- 1/4 cup, cut into cubes
- Rainbow-colored vermicelli
- 1/4 cup
- Evaporated milk
- 1/2 cup
- Rose syrup
- 1/4 cup
- Gula melaka (palm sugar)
- 2 tablespoons, grated
- Roasted peanuts
- 2 tablespoons, crushed
Instructions
- Prepare the shaved ice by using a shaved ice machine or crushing ice cubes in a blender until finely shaved.
- In serving bowls, divide the shaved ice into generous mounds.
- Layer the toppings over the shaved ice, starting with red bean paste, followed by sweet corn, attap chee, grass jelly, and a sprinkle of rainbow-colored vermicelli.
- Drizzle the rose syrup and evaporated milk generously over the colorful toppings, allowing it to soak into the ice.
- Finish by sprinkling grated Gula Melaka and crushed roasted peanuts on top for added flavor and crunch.
- Serve immediately with a spoon and enjoy the delightful mix of flavors and textures!
Dietary Information
Servings: 4 • Dish Type: Dessert • Prep Time: 20 minutes • Cook Time: 0 minutes • Calories: 250 • Fat: 8g • Carbs: 40g • Protein: 5g • Sodium: 50mg • Sugar: 20g
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