Ais Kacang

Name: Ais Kacang
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 200g Palm Sugar (Gula Melaka), chopped; 120ml Water; 1 Pandan Leaf, knotted; Some Salt; 1.2 l Shaved Ice; 300g Adzuki Beans, cooked and sweetened; 160g Canned Sweet Corn, drained; 300g Grass Jelly (Cincau), cut into small cubes; 200g Cendol (Pandan Rice Flour Jelly); 100g Palm Seeds (Attap Chee), drained; 30g Roasted Peanuts, roughly crushed; 120ml Evaporated Milk; 80ml Sweetened Condensed Milk; 60ml Rose Syrup

Ais Kacang is a colorful, textural Malaysian shaved-ice dessert that balances rich palm-sugar syrup and creamy milks with chewy jellies, sweet corn and tender beans. Each spoonful delivers cool, fragrant pandan notes, silky cendol, soft attap chee and a satisfying crunch from roasted peanuts — a perfect treat for hot days or anytime you crave something sweet and refreshing.

Ais Kacang is a colorful, textural Malaysian shaved-ice dessert that balances rich palm-sugar syrup and creamy milks with chewy je... Show more

Traditional Malaysian Recipe

Health Grade

D+ · Occasional

Time

40 min

Price

2,30 €

Calories

772 kcal

vegetarian

quick

easy

gluten free

Method

Prep the syrup

Finely chop the palm sugar into small pieces so it melts quickly and evenly. Pour the water into a small saucepan. If the pandan leaf is flat and loose, fold it and tie it into a simple knot to help release its fragrance. Measure out the salt and keep everything within reach.

Simmer the syrup

Add the chopped palm sugar, water, pandan leaf, and salt to the saucepan and place it over medium heat. Stir until the sugar dissolves, then bring it to a gentle simmer. Cook for 8 to 10 minutes, stirring once or twice, until the syrup looks glossy and lightly thickened. Turn off the heat, lift out the pandan leaf, and let the syrup cool for 15 minutes so it won't melt the ice too fast.

Prepare the toppings

Open the can and drain the sweet corn well. Drain the palm seeds too, so the dessert stays bright and icy instead of watery. Cut the grass jelly into small bite-size cubes, roughly crush the roasted peanuts, and separate the strands of cendol with a spoon or clean fingers so they do not clump. Give the adzuki beans a quick stir so they are easy to spoon into the bowls.

Build the base

Divide the adzuki beans, sweet corn, grass jelly, cendol, and palm seeds among 4 serving bowls or tall glasses. Spread the toppings loosely across the bottom instead of packing them tightly, so the ice can settle in and each serving gets a bit of everything.

Top with ice

Take the shaved ice out at the last possible moment and pile it high over each bowl. Press it very lightly with the back of a spoon just enough to shape a soft dome, keeping the texture fluffy rather than compacted.

Drizzle and serve

Drizzle the cooled palm sugar syrup evenly over the ice, then pour on the evaporated milk, sweetened condensed milk, and rose syrup. Scatter the crushed peanuts over the top and serve immediately, so the ice stays light and snowy while the syrups soak down into the layers underneath.