• Ice kacang, or ais kacang as it is also known, is a Malaysian dessert traditionally made of shaved ice, red beans, jelly and at least two to three varieties of sweet syrup (normally rose, pandan and sarsaparilla) topped with evaporated milk, though there are some varieties that use coconut or condensed milk. In the 1940s and ‘50s, ice kacang came in the form of ice balls — finely grated ice rolled into a ball and topped with red and green syrup. Sold for just five or 10 cents each at most, it was typically eaten using one’s fingers and not a spoon — frozen fingers anyone? For an additional 10 cents, you would get a scoop of red beans and a generous drizzle of condensed milk.
  • The origin of ais kacang is not entirely clear, but it is believed to have originated from the Peranakan community in Malacca, Malaysia. It is said that the dessert was initially made with only shaved ice and red bean paste, but over time, it has evolved to include a variety of ingredients.
  • Ais kacang was originally made of only shaved ice and red beans, though the number and diversity of ingredients has since expanded.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 colors and with various fruit cocktails and dressings.
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