Ice Kacang

Name: Ice Kacang
Total time: 1 h 15 min
Yield: 4
Cuisine: Singaporean
Ingredients: 1.5 kg Ice; 150 g Dried adzuki (red) beans; 150 g Palm sugar (gula melaka); 8 tbsp Attap chee (palm seeds in syrup); 200 g Grass jelly; 6 tbsp Sweetcorn kernels; 100 g Agar agar jelly cubes; 4 tbsp Roasted peanuts, chopped; 6 tbsp Rose syrup (bandung syrup); 6 tbsp Evaporated milk; 600 ml Water; 1 pinch Salt

A mountain of finely shaved ice built over sweet red beans, palm seeds, grass jelly and sweetcorn, then doused in rose syrup, palm sugar and evaporated milk — the dessert that ends a hawker-centre meal.

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Resipi oleh Chinese-Singaporean hawker stalls · 🏺 Tradisional · Teochew, Hokkien and Cantonese stall cooking in Singapore's hawker centres and coffee shops

Singapore–Malaysia hawker dessert — An ownerless dessert shared between Singapore and Malaysia, so no cook is credited and no country is claimed as its origin. The canonical reference — filed under the Malay spelling 'ais kacang', which literally means 'bean ice' — confirms the acronym ABC stands for air batu campur, 'mixed ice'; that the base is shaved ice with red beans, with attap chee (palm seed), sweetcorn, grass jelly, roasted peanuts and agar agar cubes as the usual additions; and that it is finished with evaporated, condensed or coconut milk and red rose or sarsi syrup. It also records the history: the dessert spread once ice manufacturing became affordable around the First World War, taking its modern heaped-mountain form by the 1940s. Quantities are this book's own.

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Simmer the soaked beans in the water for 40 to 45 minutes until they crush easily between two fingers, then stir in half the palm sugar and a pinch of salt and cook 5 minutes more until syrupy.
💡 Add the sugar only after the beans are soft. Sugar added early keeps the skins tough no matter how long you boil them.
Melt the remaining palm sugar with 100 ml water into a thin dark syrup and let it cool. Chill everything — beans, syrup, attap chee, jelly, corn — properly cold.
💡 Room-temperature toppings melt the ice from below and you get soup in three minutes. Cold toppings are half the battle.
Divide the beans, attap chee, grass jelly, sweetcorn and agar cubes between four wide bowls, keeping about a third of each back for the top.
Shave the ice and heap it over each bowl into a dome, pressing it together lightly with a spoon so it holds its shape.
💡 Press gently. Pack it hard and you make an ice block; leave it too loose and the mountain slumps before it reaches the table.
Pour the rose syrup over first, then the palm sugar syrup, then the evaporated milk. Scatter the reserved toppings and the peanuts over the top and serve at once.
💡 Syrup first, milk last. Milk poured first slides straight off the ice and pools uselessly at the bottom.

💡 Petua

Toppings go both under and over. Burying most of them at the bottom is what gives you something to find in the last few spoonfuls instead of plain melted ice.
Its other name is ABC, short for air batu campur — Malay for 'mixed ice'. Same dessert, and you will see both on menus in Singapore.
Attribution: this is a shared Singapore-Malaysia dessert, and the reference is filed under the Malay spelling 'ais kacang'. Singapore usually writes it 'ice kacang'. Neither country invented it alone.
Vegetarian, but not vegan as written — the evaporated milk is dairy. Swap in coconut milk and it becomes vegan without losing anything.