Malaysian ABC Shaved Ice with Palm Sugar and Coconut Milk

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Air Batu Campur, affectionately nicknamed ABC, is Malaysia's beloved street-side shaved ice dessert built from a colorful tumble of beans, jelly, and sweet kernels drenched in fragrant palm sugar and creamy coconut milk. It is the ultimate tropical refresher, served in tall glasses and meant to be eaten fast while the ice still fluffs high above the rim.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 9 gFat
• 5 gSaturated Fat
• 68 gCarbs
• 4 gFiber
• 52 gSugar
• 6 gProtein
• 95 mgSodium
• 320 mgPotassium
• 140 mgCalcium
• 1.5 mgIron
• 4 mgVitamin C
• 60 mcgVitamin A

Ingredients

For the toppings

• 1/2 cup canned sweet corn kernels, drained
• 1/2 cup cooked red azuki beans, rinsed and chilled
• 1/2 cup grass jelly (cincau), diced into 1 cm cubes
• 1/4 cup attap chee (palm seeds), drained
• 2 tablespoons roasted peanuts, lightly crushed

For the palm sugar syrup

• 150 g palm sugar (gula melaka), finely chopped
• 1/4 cup water
• 1 pandan leaf, knotted (optional)

For assembly

• 8 cups finely shaved ice (about 2 liters of ice blocks)
• 1/2 cup rose syrup (rose cordial)
• 1/2 cup evaporated milk, well chilled
• 1/4 cup sweetened condensed milk
• 1/4 cup thin coconut milk (santan), chilled

Directions

1. Make the palm sugar syrup by combining chopped palm sugar, water, and the pandan leaf in a small saucepan over medium heat. Stir gently until the sugar fully dissolves and the syrup turns glossy and slightly thickened, about 3 to 5 minutes. Discard the pandan leaf and let the syrup cool to room temperature, then chill until cold.
2. Prepare the toppings by draining the sweet corn and red beans thoroughly. Dice the grass jelly into neat small cubes and rinse the attap chee under cool water. Keep all toppings chilled until assembly.
3. Chill the rose syrup, evaporated milk, condensed milk, and coconut milk in the refrigerator so they are thoroughly cold; this prevents the shaved ice from melting too quickly when poured.
4. Finely shave the ice using a hand-crank ice shaver until the texture resembles fresh snow. Pack the shaved ice generously into 4 tall glasses, mounding it well above the rim for that classic street-vendor look.
5. Spoon the sweet corn, red beans, grass jelly, attap chee, and crushed peanuts around the inside base of each glass so they peek through the translucent ice. Try to distribute the colors evenly so every glass looks vibrant.
6. Drizzle 1 to 2 tablespoons of the chilled palm sugar syrup over each mound, followed by a generous pour of rose syrup for color and floral sweetness.
7. Top each glass with the chilled evaporated milk, a swirl of condensed milk, and a finishing splash of thin coconut milk. Serve immediately with a long spoon and encourage diners to dig down to the syrupy bottom as the ice begins to melt.

Cook’s Notes

• For the most authentic street-style texture, use a manual hand-crank ice shaver and shave the ice as finely as possible – the fluffier the ice, the better it holds the syrups without collapsing.
• Keep all syrups and milks thoroughly chilled before assembly; pouring cold liquids over the ice dramatically slows melting.
• Add the palm sugar syrup last over the top if you want a bold caramel hit, or drizzle it throughout the toppings layer for balanced sweetness in every spoonful.
• Feel free to swap or add toppings such as jelly strips, cendol green noodles, diced banana, or fresh mango to suit your taste.
• Serve in tall clear glasses so the jewel-toned toppings remain visible through the ice – presentation is half the joy of ABC.

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