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Ice Kacang

This dessert can be sweetened to taste, adding more, or less, of the milk mixture and the syrups. Pandan extract simulates the rich flavor of pandanus leaves, widely used in Southeast Asian cooking, and is available, along with the palm seeds and sweetened beans, at pan-Asian stores such as 99 Ranch Market. Rose extract is available in specialty spice shops as well as in Asian markets.

Courses: Dessert
Serves: 4 people

Recipe Ingredients

2 cups 396g / 13ozSugar
2 cups 474mlWater
1/3 teaspoon 1.7mlRose extract
3   Red food coloring - (to 5) - optional
1/4 teaspoon 1.3mlPandan extract
3   Green food coloring - (to 5) optional
8 tablespoons 120mlPalm seeds - (rounded)
8 tablespoons 120mlSweet red beans - (rounded)
8 tablespoons 120mlSweet white beans - (rounded)
12 cups 2844mlFinely-shaved ice
2/3 cup 157mlEvaporated milk
2/3 cup 157mlSweetened condensed milk
3/4 cup 246g / 8.7ozRose syrup
3/4 cup 246g / 8.7ozPandan syrup
4   Jackfruit segments - slivered

Recipe Instructions

Syrups: Combine sugar and water in a saucepan and bring to a boil. Boil until slightly thickened, but not thick like honey. (If the syrups are too watery, they won't stay on the ice.) Cool to room temperature.

To 1 cup syrup, add the rose extract and, if desired, red food coloring until you have a bright red syrup.

To the remaining three-fourths cup syrup, add the pandan extract and, if desired, green food coloring.

Assembly: Use four large shallow bowls. In the bottom of each, spoon 2 tablespoons each of the palm seeds and the red and white beans, draining lightly as they are spooned from their jars.

Spoon 3 cups shaved ice over the seeds and beans in each bowl, forming a mound that's high in the center.

Combine the evaporated milk and sweetened condensed milk and drizzle evenly over the ice in each bowl.

Spoon the syrups over the ice, making any desired pattern. Arrange the jackfruit over the top. Serve immediately.

This recipe yields 4 servings.

Each serving: 865 calories; 14 grams protein; 170 grams carbohydrates; 5 grams fiber; 17 grams fat; 5 grams saturated fat; 30 mg. cholesterol; 278 mg. sodium.

The Los Angeles Times, 06-30-2004


Average rating:

5.5 (16 votes)

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