Ais Kacang
Ingredients
50g red beans, cooked till soft
50g sweetcorn
50g lengkong (jelly), cubed
50g cendol
50g agar-agar strand, cooked
50g sago-cooked, add a drop of colouring
100g mixed fruit in syrup
4 tsp red syrup
4 tsp brown syrup
2 tsp sweetened condensed milk
2 tsp evaporated condensed milk
1 big bowl of shaved ice
50g sweetcorn
50g lengkong (jelly), cubed
50g cendol
50g agar-agar strand, cooked
50g sago-cooked, add a drop of colouring
100g mixed fruit in syrup
4 tsp red syrup
4 tsp brown syrup
2 tsp sweetened condensed milk
2 tsp evaporated condensed milk
1 big bowl of shaved ice
Ais Kacang literally means red bean ice and is a Malaysian dessert. It consists of sweet red beans, jelly, creamed sweetcorn topped with shaved ice, red syrup, palm sugar and evaporated milk.
Steps
1. Make the red syrup by dissolving the sugar in boiling water.
2. Add a knot of pandan leaf. Add red dye. To make brown colour syrup, dissolve brown sugar in hot water, add pandan leaf.
3. Strain.
4. Arrange all ingredients into a bowl.
5. Top generously with shaved ice in a shape of a steep mountain.
6. Spoon some red and brown syrup according to your taste.
7. Pour both types of milk over the ice.
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