Peanut Ice Kacang – 花生红豆冰

Ice Kacang has got to be the most iconic dessert in Singapore and our neighbouring countries! A Mountain of shaved ice, drenched in different coloured syrup and sometimes gula melaka. As kids we used to LOVE standing around and watch the uncle/auntie prepare this sweet treat. (and we still do)

Many of us like to dig beneath the “mountain” for various “treasures” including the soft red bean, various agar agar and the prize – atap seeds. To give this childhood favourite more texture, crushed peanut is used as a topping. Trust us, this tastes really good!

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  • Servings: 1

  • Time: 5 min

  • Skill: Easy

Ingredients

  1. 150g raw red beans

  2. 100g sugar

  3. 400ml water

  4. Ice cubes

  5. Ice shaver machine

  6. Syrup

  7. 100g sugar

  8. 100ml water

  9. 1 drop red food colouring

  10. 1 drop green food colouring

  11. 50g brown sugar

  12. 50ml water

  13. Toppings

  14. 1 pack green chendol

  15. 1 pack mixed jelly balls

  16. 1 pack jelly (cut into cubes)

  17. 15 atap seeds (palm seed)

  18. 1 can creamed corn

  19. 50g peanut powder

  20. 50ml condensed milk

  21. 150g raw red beans

  22. 100g sugar

  23. 400ml water

  24. Ice cubes

  25. Ice shaver machine

  26. Syrup

  27. 100g sugar

  28. 100ml water

  29. 1 drop red food colouring

  30. 1 drop green food colouring

  31. 50g brown sugar

  32. 50ml water

  33. Toppings

  34. 1 pack green chendol

  35. 1 pack mixed jelly balls

  36. 1 pack jelly (cut into cubes)

  37. 15 atap seeds (palm seed)

  38. 1 can creamed corn

  39. 50g peanut powder

  40. 50ml condensed milk

Instructions

  1. Add 150g raw red beans to pot,

  2. 100g sugar

  3. and 400ml water

  4. Cook for 2 hours until beans soften, drain and set aside

  5. Dissolve 100g sugar in 100ml water

  6. Cook on stove until syrup thickens

  7. Divide syrup into two bowls

  8. Add 1 drop of red food colouring to one bowl and 1 drop of green food colouring to the other bowl

  9. Dissolve 50g sugar in 50ml water

  10. and Cook on stove until syrup thickens

  11. Set aside all three syrup and let it cool down

  12. To assemble, add 3 tbsp cooked red beans, 2 tbsp green chendol, 1 tbsp mixed jelly balls, 1 tbsp jelly cubes and and 3 atap seeds

  13. Shave ice on top until it forms a cone

  14. Add 1 ladle of each syrup on every side of the ice kacang

  15. Add 1-2 spoonful of peanut powder, 1-2 tbsp of creamed corn and add condensed milk on top depending on preference

  16. Add 150g raw red beans to pot,

  17. 100g sugar

  18. and 400ml water

  19. Cook for 2 hours until beans soften, drain and set aside

  20. Dissolve 100g sugar in 100ml water

  21. Cook on stove until syrup thickens

  22. Divide syrup into two bowls

  23. Add 1 drop of red food colouring to one bowl and 1 drop of green food colouring to the other bowl

  24. Dissolve 50g sugar in 50ml water

  25. and Cook on stove until syrup thickens

  26. Set aside all three syrup and let it cool down

  27. To assemble, add 3 tbsp cooked red beans, 2 tbsp green chendol, 1 tbsp mixed jelly balls, 1 tbsp jelly cubes and and 3 atap seeds

  28. Shave ice on top until it forms a cone

  29. Add 1 ladle of each syrup on every side of the ice kacang

  30. Add 1-2 spoonful of peanut powder, 1-2 tbsp of creamed corn and add condensed milk on top depending on preference