Ice Kachang is a tipical Malaysian dessert - where is called Ais Kacang - very common in Singapore. Traditionally, this dessert is made using an ice shaving machine that is usually hand cranked to avoid passing extra heat to the ice. It's easy to find in many hawker centers and food courts.
Made originally only with shaved ice and read beans, this dessert is nowadays made with many more ingredients and it comes in bright colours, and with different fruit cocktails and dressing.
In Malaysia, almost all variants now contain a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly, roasted peanuts and cubes of agar agar as common ingredients. Other less-common ingredients include aloe vera, cendol, nata de coco, or ice cream.
A final topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red rose syrup and sarsi syrup. Some stalls have even introduced novelty toppings such as durian, and chocolate syrup. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of palm sugar syrup instead.
One of the specialties of Jin Jin Hot/Cold is the durian ice kacang: beloved for its tower of ice shavings and psychedelic hues. Originating from ice balls coated with coloured syrups, the sweet treat has evolved into an elaborate creation packed with everything from aloe vera to peanuts. Their version (S$2.50) blends smoothly with the syrup without being overwhelming, and the finely shaved ice immediately melts in your mouth. A must try!
Eache and every bowl of ice kacang truly embodies the Singaporean hawker spirit! Simple, tasty and refreshing: truly a quintessential Singaporean dessert.