How to Make Ice Kacang (Traditional & Healthy Version)

Name: How to Make Ice Kacang (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: singaporean
Ingredients: 3 cups Shaved ice (Use ice shaver for fine texture); 1/2 cup Red kidney beans (Cooked and cooled); 1/4 cup Sweet corn kernels (Fresh or canned); 1/4 cup Grass jelly (cincau) (Cut into cubes); 1/4 cup Attap seeds (palm seeds) (Locally known as 'buah atap'); 2 tbsp Low-sugar rose syrup (Preferably homemade or store-bought); 2 tbsp Low-sugar pandan syrup (Natural pandan juice sweetened lightly); 2 tbsp Gula melaka (palm sugar) (Melted, for drizzling); 2 tbsp Evaporated milk (optional) (Use low-fat for health-conscious version); 2 tbsp Crushed unsalted peanuts (For garnish)

Ice Kacang is a beloved Singaporean dessert that epitomizes the vibrant hawker culture and culinary fusion found in kopitiams across the island. Traditionally served at bustling food centres, this dazzling treat consists of finely shaved ice layered with colourful syrups, sweet beans, and a medley of toppings for a refreshing finish. Its origins trace back to early street vendors who offered shaved ice desserts to cool off in Singapore’s tropical climate. Today, Ice Kacang is a nostalgic favourite that brings back childhood memories, and it’s constantly reinvented to suit modern tastes and health-conscious diners. The allure of Ice Kacang lies in its kaleidoscopic appearance and the playful mix of textures, from crunchy peanuts to chewy attap seeds. Singaporeans cherish this dessert for its ability to combine local flavours, such as gula melaka (palm sugar) and sweet corn, with global influences like evaporated milk. Whether enjoyed after a hearty meal or as a midday snack, Ice Kacang stands as a testament to Singapore’s multicultural food scene. This healthy version reduces added sugar and uses natural ingredients, making it a guilt-free indulgence for dessert lovers.

35 min total2 servingsEasy280 kcal / 100g

Ingredients

Step-by-step instructions

Step 1 · Prepare all toppings in advance: cook red beans until tender

Prepare all toppings in advance: cook red beans until tender, drain sweet corn, cube grass jelly, and rinse attap seeds.

Step 2 · Set up your ice shaver and shave ice into fine

Set up your ice shaver and shave ice into fine, fluffy mounds. Divide evenly into two serving bowls.

Step 3 · Arrange cooked red beans

Arrange cooked red beans, sweet corn, grass jelly cubes, and attap seeds around the base of the shaved ice.

Step 4 · Drizzle low-sugar rose syrup

Drizzle low-sugar rose syrup, pandan syrup, and melted gula melaka artistically over the ice. Use a light hand to keep it healthy.

Step 5 · Optionally

Optionally, pour a small amount of low-fat evaporated milk over the top for a creamy finish.

Step 6 · Sprinkle crushed peanuts generously for extra crunch and nutty flavour

Sprinkle crushed peanuts generously for extra crunch and nutty flavour.

Step 7 · Serve immediately with a long spoon to enjoy all layers before the ...

Serve immediately with a long spoon to enjoy all layers before the ice melts.

Why this recipe is healthy

By opting for low-sugar syrups and replacing condensed milk with evaporated or skipping dairy altogether, this Ice Kacang becomes a lighter dessert suitable for weight management and balanced diets. Natural toppings boost nutrient density, and the use of plant-based ingredients supports heart health. The lower glycemic load is ideal for those watching blood sugar, making this a smart choice for both everyday enjoyment and special occasions.

A note on tradition

Ice Kacang is a staple dessert at Singapore’s hawker centres and kopitiams, especially popular during hot afternoons and festive occasions like Hari Raya or National Day. Its evolution reflects Singapore’s multicultural society, where local and fusion influences shape the ingredients and presentation. The dessert is often enjoyed after meals or as a cooling treat during celebrations.

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