Ice Kacang

Ice Kacang or Ais Kacang is a malay dessert consumed in Malaysia,Indonesia and Singapore. Traditionally a special ice machine[1] is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorized.

Formerly, it was made of only shaved ice and red beans. Today, ice 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 in one form or another (e.g. jelly), cendol, Nata de coco or ice cream in various variants of the dessert. 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. To cater to the palates of the modern customer, some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.

Many South-East Asian coffee shops, hawker centres and food courts offer this dessert. Nowadays, Ais Kacang is mostly known as 'ABC' (acronym for Air Batu Campur, literally means "Mixed Ice").

Singapore is first to start the Ice Kacang Ice Cream and Ice Kacang Drink.