A towering mountain of finely shaved ice drenched in jewel-coloured syrups of rose, pandan, and palm sugar, hiding a treasure trove of red beans, grass jelly, attap chee seeds, and sweet corn beneath.
Ingredients
Finely shaved ice (large amount)
100g cooked red beans
50g grass jelly, cubed
50g attap chee (palm fruit seeds)
50g sweet corn kernels
50g basil seeds (soaked)
Rose syrup
Pandan syrup
Gula melaka (palm sugar) syrup
Evaporated milk or coconut milk
Condensed milk (optional)
Instructions
1Prepare toppings: cook red beans until soft, cube grass jelly, drain attap chee and sweet corn, soak basil seeds.
2Layer the bottom of tall bowls with red beans, grass jelly, attap chee, sweet corn, and basil seeds.
3Pile finely shaved ice into a tall mound on top of the toppings.
4Drizzle rose syrup, pandan syrup, and gula melaka syrup over the ice in colourful stripes.
5Pour a small amount of evaporated milk or coconut milk over the top.
6Serve immediately with a long spoon, instructing diners to dig down to discover the hidden toppings.
Did You Know?
The name "kachang" means "beans" in Malay — the red beans hiding at the bottom of the ice mountain are the original star of the dessert.