+
0 (0)

Category: Desserts

Ice kacang

Ice kacang
Gary Friedman / Los Angeles Times

In some parts of the world, the most popular desserts are built on an ingredient that would disappear in a minute if you let it sit, and tastes like nothing when you put it in your mouth. Riddling aside, ice ... Read more

Total time: 30 minutes | Serves 4
Note: From Singapore's Banana Leaf restaurant in the Original Los Angeles Farmers Market. 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.

Syrups

  • 2 cups sugar
  • 2 cups water
  • 1/3 teaspoon rose extract
  • 3 to 5 drops red food coloring (optional)
  • 1/4 teaspoon pandan extract
  • 3 to 5 drops green food coloring (optional)

Step 1Combine 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.

Step 2To 1 cup syrup, add the rose extract and, if desired, red food coloring until you have a bright red syrup.

Step 3To the remaining three-fourths cup syrup, add the pandan extract and, if desired, green food coloring.

Assembly

  • 8 rounded tablespoons palm seeds
  • 8 rounded tablespoons sweet red beans
  • 8 rounded tablespoons sweet white beans
  • 12 cups finely shaved ice
  • 2/3 cup evaporated milk
  • 2/3 cup sweetened condensed milk
  • 3/4 cup rose syrup
  • 3/4 cup pandan syrup
  • 4 segments jackfruit, slivered

Step 1Use 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.

Step 2Spoon 3 cups shaved ice over the seeds and beans in each bowl, forming a mound that's high in the center.

Step 3Combine the evaporated milk and sweetened condensed milk and drizzle evenly over the ice in each bowl.

Step 4Spoon the syrups over the ice, making any desired pattern. Arrange the jackfruit over the top. Serve immediately.

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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Nibby whole-wheat sables
Blueberry martini jelly shots
Stuffed dates
Overnight coffeecake