📝 About This Recipe
Ais Kacang, also known as Air Batu Campur (ABC), is Malaysia’s ultimate cooling anthem, a towering masterpiece of shaved ice drenched in vibrant syrups and creamy evaporated milk. This beloved street food classic offers a delightful treasure hunt of textures, from the earthy chew of red beans and the floral snap of grass jelly to the sweet pop of creamed corn. It is a colorful, multi-sensory experience that perfectly captures the tropical spirit of Southeast Asia in every refreshing spoonful.
🥗 Ingredients
The Legume Foundation
- 1/2 cup Dried Red Beans (Azuki) (soaked overnight)
- 3 cups Water (for boiling beans)
- 1/4 cup Granulated Sugar (for sweetening the beans)
- 1 piece Pandan Leaf (knotted)
The Sweet Syrups
- 100 grams Gula Melaka (Palm Sugar) (chopped)
- 1/2 cup Rose Syrup (Sirap Bandung) (store-bought or homemade)
- 1/2 cup Water (for palm sugar syrup)
The Textural Treasures
- 1/2 cup Grass Jelly (Cincau) (cubed or shredded)
- 1/2 cup Creamed Corn (canned)
- 8-12 pieces Palm Seeds (Attap Chee) (in syrup)
- 1/2 cup Agar-agar Jelly (green or red, cubed)
The Assembly
- 6-8 cups Ice Cubes (for shaving)
- 1/2 cup Evaporated Milk (chilled)
- 2 tablespoons Roasted Peanuts (crushed)
- 4 scoops Vanilla Ice Cream (optional but recommended)
👨🍳 Instructions
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1
Drain the soaked red beans and place them in a pot with 3 cups of water and the knotted pandan leaf. Bring to a boil, then simmer for 40-45 minutes until soft but not mushy.
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2
Once the beans are tender, stir in 1/4 cup of sugar and a pinch of salt. Continue to simmer for 5 minutes until the liquid has mostly evaporated and the beans are glossy. Set aside to cool completely.
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3
Prepare the Gula Melaka syrup by combining the chopped palm sugar and 1/2 cup of water in a small saucepan. Simmer over medium heat until the sugar dissolves and the liquid thickens slightly into a syrup. Strain and cool.
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4
Prepare your 'treasures': cut the grass jelly and agar-agar into small 1cm cubes, and drain the palm seeds from their canning syrup.
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5
Chill four deep serving bowls in the freezer for 10 minutes; this prevents the shaved ice from melting too quickly during assembly.
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6
In the bottom of each chilled bowl, place a generous spoonful of the prepared red beans, grass jelly, creamed corn, agar-agar cubes, and 2-3 palm seeds.
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7
Using a manual or electric ice shaver, shave the ice into a fine, snow-like consistency. If you don't have a shaver, a high-powered blender can work, though the texture will be coarser.
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8
Pack the shaved ice firmly over the ingredients in the bowl, shaping it into a tall, rounded mountain or cone shape using your hands (wear gloves if sensitive to cold!).
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9
Drizzle 2 tablespoons of the rose syrup over one side of the ice mountain and 2 tablespoons of the Gula Melaka syrup over the other side for a beautiful bi-color effect.
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10
Pour 2-3 tablespoons of evaporated milk over the top, allowing it to cascade down the sides and create a creamy marble effect.
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11
Top the peak of the ice mountain with a scoop of vanilla ice cream if desired, and sprinkle with crushed roasted peanuts for a salty crunch.
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12
Serve immediately with a long spoon and a straw, as the dessert is meant to be eaten as it melts into a sweet, milky soup.
💡 Chef's Tips
For the best texture, ensure your ice shaver blade is sharp; the ice should look like fallen snow, not crunchy granules. If you are short on time, use canned sweetened red beans available at Asian grocers, but rinse them slightly to control the sugar level. Always use Gula Melaka (Malaysian palm sugar) rather than brown sugar; the smoky, butterscotch depth is irreplaceable. Don't skip the evaporated milk—it provides the essential creamy body that balances the sharp sweetness of the syrups.
🍽️ Serving Suggestions
Pair with a plate of spicy Malaysian Chicken Satay to contrast the cold sweetness with savory heat. Serve alongside a hot cup of Teh Tarik (pulled tea) for the ultimate Malaysian afternoon tea experience. Add a drizzle of salted coconut milk if you prefer a more savory-sweet 'Santan' profile. For a fruity twist, add a few cubes of fresh mango or a spoonful of durian flesh on top.