Spring time is here, summer is approaching. The sun is out and time to be out and about.
On a hot day, dressed in shorts and jandals, there is nothing more relaxing than licking a cone of ice cream, gelato or frozen yoghurt.
Wouldn’t it be nice to cool down with a bowl of ‘Ais Kacang’ (or Ice Kacang meaning shaved iced beans). Unfortunately that would have to wait till a trip back to Malaysian or Singapore to enjoy the local hawker speciality. The true authentic taste is worth waiting for.
Ingredients for Ais Kacang – Image courtesy of Sylvia LeyGeok Kho
An extract about Ais kacang from Wikipedia, the free encyclopedia
Ais kacang (or ice kacang) is a Malaysian dessert which is also common in Singapore and Brunei.
Traditionally, a special ice machine is used to churn out the shaved ice used in the dessert, originally hand cranked but now more often motorized. Many Southeast 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 meaning “mixed Ice”).
Formerly, it was made of only shaved ice and red beans, though the number and diversity of ingredients has since expanded. Today, ais kacang generally comes in bright colours, and with different fruit cocktails and dressings.