Indonesian & Malaysian Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Ais Kacang
A mountain of shaved ice piled over red beans, jelly, and corn, then drenched in rose syrup and condensed milk — Malaysia's ultimate cooling dessert.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Prepare your bowls by placing a spoonful each of sweetened red beans, creamed corn, and cubed grass jelly at the bottom.
- 2
Using an ice shaver or a strong blender, crush ice until it resembles fine, fluffy snow.
- 3
Quickly pack the shaved ice into a tall mound over the ingredients in the bowl.
- 4
Drizzle bright red rose syrup generously over one side of the ice mound.
- 5
Drizzle green pandan syrup (optional) over the other side for a colorful contrast.
- 6
Finish by pouring evaporated milk or condensed milk over the top and serve immediately before it melts.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
81/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving15
Calories
0 g
Protein
4 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ais kacang, also called ABC for air batu campur, is a Malaysian and Singaporean shaved ice dessert built on a mound of finely shaved ice studded with red beans, grass jelly, and sweet corn, then finished with colorful syrups and a drizzle of evaporated milk. The dessert's appeal rests almost entirely on the contrast of textures piled together rather than any single dominant flavor.
Listahan note
This version shaves the ice as finely and as close to serving time as possible, since coarser ice or ice that sits too long before the toppings go on melts unevenly and turns the dessert soupy.
Technique cues
- Shaving ice into fine, snow-like strands rather than coarse chips gives ais kacang its signature light, almost fluffy texture.
- Cooking red beans until fully soft but still holding their shape keeps them distinct rather than mushy once piled on the ice.
- Layering the syrups in different colors over the mound, rather than pre-mixing them, keeps the visual contrast that's part of the dessert's presentation.
- Adding evaporated milk last, drizzled over the top, lets it pool and slowly seep down through the ice rather than diluting everything at once.
Kitchen flow
- Parallel prep
- While Ais Kacang is in the oven, measure out any garnish or topping — like the sweetened red beans — so it's ready the moment the bake finishes cooling. The blend step is what sets the pace here.
- Make-ahead
- Ais Kacang's dough or batter (built around sweetened red beans) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. Everything else is quick — the blend is the one step that takes real time.
- Leftover move
- Leftover Ais Kacang freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the sweetened red beans. The blend step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Ais Kacang right away — sugar and butter residue hardens fast once it cools. This one leans on the sweetened red beans. Plan around the blend; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Shaved ice
Flavor support
Purpose: Shaved ice supports the balance of Ais Kacang and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 tbsp sweetened red beans
Main protein or body
Purpose: tbsp sweetened red beans gives Ais Kacang its main substance and carries the seasoning.
Handling: Rinse, soak, whisk, or separate as the recipe requires so the texture stays clean.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp sweet corn
Flavor support
Purpose: tbsp sweet corn supports the balance of Ais Kacang and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 tbsp grass jelly
Flavor support
Purpose: tbsp grass jelly supports the balance of Ais Kacang and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
rose syrup
Sweetness and aroma
Purpose: rose syrup adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Serve immediately after assembly, since shaved ice begins melting the moment it's out of the shaver.
- Use a wide, shallow bowl rather than a tall glass so the mound of ice has room to hold its shape.
- Balance sweet syrups against the more neutral grass jelly and red beans so the dessert doesn't turn cloying in a single bite.
Ingredient swaps
- Dairy-free direction
- Swap the evaporated milk for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the sweetened red beans.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the sweetened red beans.
- Weeknight shortcut
- Mix and chill the batter or mix-ins up to a day ahead so the night-of step is just baking, not mixing. This one leans on the sweetened red beans.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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