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The Southeast Asian Table

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Ice Kacang

Singapore

Step 1 of 8

Ice Kacang — step 1 of 8

Chill all the components and the serving bowls thoroughly. Warm anything and the ice melts on contact.

Ingredients

4 servings

The base layers, about 2 tbsp of each per bowl

1 cup (240 g) sweetened red azuki beans, cooked or canned
1/2 cup (120 g) attap chee (palm seeds) in syrup, drained
1/2 cup (120 g) grass jelly (cincau), cut into small cubes
1/2 cup (100 g) sweet corn kernels, cooked or canned
1/2 cup (120 g) sweetened palm fruit or nata de coco, drained (optional) optional

The ice and syrups

8 cups (about 1.2 kg) finely shaved ice
1/4 cup (60 ml) rose syrup (bandung syrup), bright pink
1/4 cup (60 ml) pandan syrup, green, or gula Melaka syrup, brown
1/2 cup (120 ml) evaporated milk, well chilled

To finish (optional)

4 tbsp (60 g) creamed sweet corn
4 small scoops ice cream, or a drizzle of condensed milk
2 tbsp (20 g) roasted peanuts, crushed

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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