PenangTime.com: Recipe Guide
ICE KACANG
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Shaved ice
- 1/2 cup cooked red beans
- 1/2 cup sweet corn kernels
- 1/2 cup grass jelly (cubed)
- a handful of attap chee (palm seeds)
- rose syrup
- evaporated milk or condensed milk
- palm sugar syrup (gula melaka).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prepare the Base: In a serving bowl, add a spoonful of red beans, sweet corn, grass jelly, and attap chee.
- Shave the Ice: Cover the fillings with a generous amount of finely shaved ice, forming a mountain shape.
- Add Syrups and Milk: Drizzle generously with rose syrup and palm sugar syrup. Then, pour evaporated or condensed milk over the top.
- Serve: Serve immediately with a spoon and a straw.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The fun of Ice Kacang is in the variety of fillings, so feel free to add other ingredients like nata de coco or chopped fruits.
- The finer the ice is shaved, the better the texture.
- A good quality gula melaka syrup will greatly enhance the flavour.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Ice Kacang in Penang and compare flavour profiles.