← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 100 g gula melaka (palm sugar), chopped
• 80 ml Water
• 1 Pandan leaves, knotted
• 200 g sweetened cooked red beans (or 1 tin)
• 150 g creamed corn or sweetcorn kernels
• 150 g Black grass jelly (cincau), canned, cut into small cubes
• 80 g Palm seeds in syrup (attap chee / kaong) (optional)
• 1 kg ice, finely shaved
• 4 tbsp Rose syrup (sirap ros)
• 120 ml Evaporated milk
• 4 tbsp Condensed milk
• 40 g roasted peanuts, chopped
• 4 scoops vanilla ice cream (optional)

Method

1. Simmer the palm sugar, water and pandan in a small pan over medium heat for 5 min, stirring, until the sugar dissolves and the syrup thickens slightly. Strain and cool.
2. Divide the red beans, corn, grass jelly and attap chee (if using) between four chilled bowls.
3. Shave the ice (an ice shaver, or pulse ice cubes in a strong blender until snowy) and pile it high over the toppings, pressing it into a dome.
4. Drizzle each mound with rose syrup, gula melaka syrup, evaporated milk and condensed milk so it runs down in stripes.
5. Scatter with chopped peanuts, top with ice cream if you like, and eat at once before it melts.

Tips

• Prepare every topping in advance and chill the bowls; once the ice is shaved you have only a couple of minutes.
• Contains dairy and peanuts. Check the grass jelly tin if you need it strictly gluten-free.

Sources

Written in our own words after cross-checking these recipes:

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