Ice Kacang

By á-170456

Ingredients

• SYRUPS:
• 2 cups sugar
• 2 cups water
• 1/3 teaspoon rose extract
• 3 drops red food coloring - (to 5) optional
• 1/4 teaspoon pandan extract
• 3 drops green food coloring - (to 5) optional
• ASSEMBLY:
• 8 tablespoons palm seeds - (rounded)
• 8 tablespoons sweet red beans - (rounded)
• 8 tablespoons sweet white beans - (rounded)
• 12 cups finely-shaved ice
• 2/3 cup evaporated milk
• 2/3 cup sweetened condensed milk
• 3/4 cup rose syrup
• 3/4 cup pandan syrup
• 4 jackfruit segments slivered

Details

Servings 4

Preparation

Step 1

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.