Kuih and Desserts
Authentic Singaporean Ice Kacang Recipe
Ice Kacang, often called Air Batu Campur (ABC), is the quintessential Singaporean dessert for beating the heat. This colorful mountain of shaved ice hides a treasure trove of sweet red beans, grass jelly, and attap seeds, all drenched in aromatic Gula Melaka and evaporated milk.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Easy
- Per serving
- 290 kcal
Method
Prepare the red beans by boiling them in water with pandan leaves until tender. Add a tablespoon of sugar at the end, simmer until the liquid is mostly absorbed, then cool and set aside.
Place 2 tablespoons of cooked red beans, 2 tablespoons of grass jelly cubes, 1 tablespoon of creamed corn, and 2 attap seeds at the bottom of each serving bowl.
Using an ice shaver, shave enough ice to form a compact, rounded mound over the ingredients in each bowl. Press the ice slightly with your hands to keep the shape.
Drizzle 1 tablespoon of rose syrup over one side of the ice and 1 tablespoon of Gula Melaka syrup over the other side to create a vibrant contrast.
Pour 1 tablespoon of evaporated milk over the top of the ice mound so it streaks down the sides.
Serve immediately before the ice melts, providing a long spoon to reach the ingredients at the base.
Notes
For the best texture, ensure the ice is shaved very finely; it should look like fresh snow rather than crushed ice.
If you cannot find Gula Melaka syrup, simmer dark brown sugar with a little water and a pandan leaf until it reaches a thick consistency.
Chill the serving bowls in the freezer for 10 minutes before assembly to slow down the melting process.
Don't skip the creamed corn; it provides a unique savory-sweet contrast that is essential to the authentic Singaporean flavor profile.
