🇸🇬 SingaporeCatalog recipe
A snow-white dome of shaved ice over sweet red beans, corn and grass jelly, drenched in rose syrup and coconut milk — a technicolor answer to Singapore's afternoon heat.
For 4 servings.
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Melt the palm sugar with 2 tablespoons of water into a thin syrup; set aside to cool.
Divide the red bean paste, corn and grass jelly cubes between the bases of tall bowls or glasses.
Shave or blitz the ice into fine snow and mound it high over the toppings.
Drizzle the rose syrup over the ice in ribbons, followed by the cooled palm sugar syrup.
Finish with a stream of coconut milk over the peak and hand over long spoons — everyone mixes their own.
💡 Mix it thoroughly before the first bite — an unmixed ice kacang is just cold syrup on ice.
The dessert began as 'ais kacang' — literally bean ice — a simple mound of shaved ice over red beans sold from roadside carts during the British colonial period. Corn, grass jelly and a rainbow of syrups were added over the decades until the original beans became just one ingredient among many. It remains a fixture of hawker centre dessert stalls, built fresh to order rather than pre-scooped.
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