Malaysian
Ais Kacang
Ais kacang, or ABC, is a Malaysian shaved ice dessert layered with sweet red beans, grass jelly, creamed corn, attap chee, rose syrup, gula Melaka syrup, and evaporated milk. It is cold, colourful, and best served immediately while the ice is still fluffy.
Ingredients
- Shaved ice4 cups
- Cooked sweetened red beans1/2 cup
- Grass jelly, diced1/2 cup
- Creamed sweet corn1/3 cup
- Attap chee, drained1/4 cup
- Cendol jelly1/4 cup
- Roasted peanuts, roughly crushed2 tbsp
- Evaporated milk1/4 cup
- Rose syrup or sarsi syrup3 tbsp
- Gula Melaka, chopped80g
- Water1/4 cup
- Pandan leaf, knotted1
- Fine salt1 pinch
Method
- Place the gula Melaka, water, pandan leaf, and salt in a small saucepan and simmer over low heat for 6 to 8 minutes until the sugar dissolves and the syrup is slightly thickened.
- Strain the gula Melaka syrup and let it cool completely.
- Divide the sweetened red beans, grass jelly, creamed corn, attap chee, and cendol between 2 chilled bowls or tall dessert glasses.
- Pile 2 cups of finely shaved ice over each serving, shaping it into a high mound.
- Drizzle each mound with rose syrup and cooled gula Melaka syrup.
- Pour evaporated milk over the shaved ice so it runs down the sides.
- Top with crushed roasted peanuts and serve immediately with a spoon.
Common questions
Can I substitute the attap chee, cendol, or grass jelly if I can’t find them?
Yes. Use canned longan or lychee for attap chee, extra grass jelly or nata de coco for cendol’s chew, and any unsweetened jelly or a little more beans if grass jelly is unavailable. The texture won’t be exact, but it will still work.
How far ahead can I make the syrup and toppings?
Make the gula Melaka syrup up to 3 days ahead and chill it. The beans, grass jelly, and corn can also be prepped a day ahead. Keep everything covered and cold, then assemble only when serving so the ice doesn’t melt.
What are the most common mistakes when making Ais Kacang?
The biggest mistakes are using coarse ice, assembling too early, and pouring warm syrup over the ice. Also avoid over-thickening the gula Melaka syrup, which makes it sticky instead of pourable. Chill all toppings and bowls first for the best result.
How should I store leftovers?
Store each component separately: syrup in the fridge, toppings in covered containers, and ice unmixed. Once assembled, Ais Kacang does not keep well because the ice melts and dilutes everything. If needed, save the toppings and remake fresh shaved ice later.
What’s the best way to serve Ais Kacang for the best texture?
Serve it in chilled bowls or tall glasses with the toppings underneath and a tall mound of very fine shaved ice on top. Drizzle the syrups last, then eat immediately with a spoon before the ice collapses and the colors blend.