Ice kacang ( Malay pronunciation: [aɪs ˈkatʃaŋ] ), literally meaning "bean ice", also commonly known as ABC (acronym for Air Batu Campur [air ˈbatu tʃamˈpʊr] , meaning "mixed ice"), is a Malaysian dessert which is also common in Singapore (where it is called ice kachang ) and Brunei . [6]

Traditionally, an ice shaving machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorised. Many Southeast Asian coffee shops, hawker centres , and food courts offer this dessert.

Preparation

Ice kacang was originally made of only shaved ice and red beans, [10] though the number and diversity of ingredients has since expanded. [3] Today, ais kacang generally comes in bright colours, and with different fruit cocktails and dressings.

In Malaysia, almost all variants now contain a large serving of attap chee (palm seed), red beans , sweet corn , grass jelly 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. [11] Some stalls have even introduced novelty toppings such as durian , [12] chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of palm sugar syrup instead.

See also