Classic Malaysian ABC Shaved Ice Bowl

A beloved Malaysian street dessert known as Ais Kacang or ABC (Air Batu Campur, meaning 'mixed ice'), this colorful bowl layers sweet red beans, chewy palm seeds, grass jelly, pandan cendol noodles, and sweet corn over a mountain of finely shaved ice. It is drenched in fragrant rose syrup and evaporated milk for a cooling, refreshing treat perfect for hot tropical afternoons.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 9 gFat
• 4 gSaturated Fat
• 72 gCarbs
• 4 gFiber
• 58 gSugar
• 6 gProtein
• 95 mgSodium
• 320 mgPotassium
• 180 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the toppings

• 1 cup canned sweet red beans, drained and rinsed
• 1 cup canned sweet corn kernels, drained
• 1 cup canned attap chee (palm seeds), drained
• 1 cup grass jelly, cut into 1 cm cubes
• 1 cup pandan cendol noodles, drained
• 1/2 cup roasted peanuts, roughly crushed
• 4 scoops vanilla or pandan ice cream (optional)

For the rose syrup

• 1/2 cup rose syrup (such as Rooh Afza)
• 1/4 cup sugar
• 1/4 cup water
• 1 teaspoon pandan extract (optional)

For assembly

• 8 cups finely shaved ice
• 1/2 cup condensed milk or evaporated milk
• a few drops of red food coloring (optional)

Directions

1. Prepare the rose syrup by combining rose syrup, sugar, water, and pandan extract in a small saucepan. Heat gently over low heat for 3-4 minutes until the sugar fully dissolves, then remove from heat and chill until cold.
2. Drain and rinse the canned red beans, sweet corn, and palm seeds under cold water. Set each topping in its own small bowl so they are easy to layer.
3. Cut the grass jelly block into small 1 cm cubes. If using store-bought jelly cups, simply scoop them out. Keep all toppings chilled in the refrigerator until ready to serve.
4. Chill four serving bowls in the freezer for 10 minutes to help keep the ice from melting too quickly during assembly.
5. To assemble, spoon about 2 tablespoons each of red beans, sweet corn, palm seeds, grass jelly, and cendol into the bottom of each chilled bowl, arranging them in separate sections for a colorful presentation.
6. Mound 2 cups of finely shaved ice over the toppings in each bowl, packing it gently with the back of a spoon to form a tall, snowy peak.
7. Drizzle 2-3 tablespoons of the chilled rose syrup generously over the shaved ice, allowing it to seep down through the layers. Pour 2 tablespoons of condensed milk over the top.
8. Finish with a scoop of vanilla or pandan ice cream on top if using, then sprinkle with crushed roasted peanuts. Serve immediately with a long spoon and extra syrup on the side.

Cook’s Notes

• Use a manual hand-cranked ice shaver for the finest, snow-like ice texture; blender-crushed ice is too coarse and melts too fast.
• Pre-chill your bowls and all toppings in the freezer for at least 15 minutes so the dessert stays icy until the last spoonful.
• If attap chee (palm seeds) is unavailable, substitute with water chestnuts for a similar crunchy texture.
• Add a splash of evaporated milk instead of condensed milk for a less sweet version; both are traditional.
• For the most authentic look, use rose syrup with a few drops of red food coloring to achieve the signature deep pink hue that runs through the ice.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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