I live in an area that is ice kachang free. I have always bought them in the past areas I have lived in but can not now. Does anyone have recipes to make them. Help!!!! It's in the 90,s here and we are melting. Thanks in advance
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ice kachang
Started by
Guest_laurel_*
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3 replies to this topic
#2 Guest_Hilary_*
Guest_Hilary_*
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Posted 28 July 2001 - 12:06 AM
Here's one from "Malaysian Cookery" by Rafi Hernandez
1 oz cooked red kidney beans
5 oz Lian Fen jelly (black seaweed or grass jelly,available canned from oriental markets
4 oz drained sweet corn
1/2 pint sweet coconut milk
12 fluid oz evaporated milk
2 oz cendol (optional-these are like little balls of starch,made by cooking green mung bean flour with water until thick,then pressing the mixture through a seive to create little chewy drops)
2 tbsp dark brown sugar dissolved in 3 oz boiling water,then cooled
shaved or crushed ice
Mix all ingredients Except ice together and chill.
To serve,top with crushed ice.
For a decorative effect,make the crushed ice with strawberry or raspberry syrup.
Enjoy!
1 oz cooked red kidney beans
5 oz Lian Fen jelly (black seaweed or grass jelly,available canned from oriental markets
4 oz drained sweet corn
1/2 pint sweet coconut milk
12 fluid oz evaporated milk
2 oz cendol (optional-these are like little balls of starch,made by cooking green mung bean flour with water until thick,then pressing the mixture through a seive to create little chewy drops)
2 tbsp dark brown sugar dissolved in 3 oz boiling water,then cooled
shaved or crushed ice
Mix all ingredients Except ice together and chill.
To serve,top with crushed ice.
For a decorative effect,make the crushed ice with strawberry or raspberry syrup.
Enjoy!
#3
Lawrence Wheeler
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Posted 17 March 2011 - 08:09 AM
Ice Kacang
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.
Courses: Dessert
Serves: 4 people
Recipe Ingredients
Syrups2 cups 396g / 13ozSugar2 cups 474mlWater1/3 teaspoon 1.7mlRose extract3 Red food coloring - (to 5) - optional1/4 teaspoon 1.3mlPandan extract3 Green food coloring - (to 5) optional Assembly8 tablespoons 120mlPalm seeds - (rounded)8 tablespoons 120mlSweet red beans - (rounded)8 tablespoons 120mlSweet white beans - (rounded)12 cups 2844mlFinely-shaved ice2/3 cup 157mlEvaporated milk2/3 cup 157mlSweetened condensed milk3/4 cup 246g / 8.7ozRose syrup3/4 cup 246g / 8.7ozPandan syrup4 Jackfruit segments - slivered
Recipe Instructions
Syrups: Combine 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.
To 1 cup syrup, add the rose extract and, if desired, red food coloring until you have a bright red syrup.
To the remaining three-fourths cup syrup, add the pandan extract and, if desired, green food coloring.
Assembly: Use 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.
Spoon 3 cups shaved ice over the seeds and beans in each bowl, forming a mound that's high in the center.
Combine the evaporated milk and sweetened condensed milk and drizzle evenly over the ice in each bowl.
Spoon the syrups over the ice, making any desired pattern. Arrange the jackfruit over the top. Serve immediately.
This recipe yields 4 servings.
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.
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