ICE KACANG

Did you know, the first version of the Ice Kacang (circa 1950s) came as ice balls - finely grated ice packed into a ball and topped with a type of coloured sugar coated syrup, typically eaten with just the fingers or hands.

It’s a blistering 32 degrees outside, a typical sunny day in Singapore. You’re in desperate need of some cooling down. So you head to the nearest coffee shop or hawker centre and seek respite with a towering bowl of cool, colourful ice kacang. This popular dessert is a humble concoction of shaved ice, red beans, sweet corn, grass jelly and cubes of agar-agar, coloured with syrup and topped with a final squirt of evaporated milk. The shaved ice is typically hand-cranked with a traditional ice machine and is one of our most-loved desserts for its sweet simplicity. Some of our most lasting and iconic dishes were borne out of necessity and ingenuity and the ice kacang is definitely one of them!

Trivia:
Did you know, the first version of the Ice Kacang (circa 1950s) came as ice balls - finely grated ice packed into a ball and topped with a type of coloured sugar coated syrup, typically eaten with just the fingers or hands.

Ice Kacang
Ice Kacang

From the classic Ice Kacang with grass jelly to more contemporary concoctions like Ice Kacang with Durian, what’s your favourite twist on the Ice Kacang?

Suggest your dream Ice Kacang combination.