The word Kacang is the malay word for nuts referring to the peanut as well as the red beans used in the dish.
Ice Kacang is a local dessert prepared with a mixture of ingredients perfect for the sunny weather.
A generous amount of shaved ice with added red and brown syrup and evaporated milk, topped with a mix of red beans, raisins, creamy sweet corn, black and green jelly and crunchy peanuts makes this an irresistible dish.
Some stalls offer sliced sea coconut and a scoop or two of ice cream as extras.
Definitely a must try for those visiting Penang, especially on a warm day.
Chendol or Teochew Chendol to the locals, is another dessert usually available from the same stall selling Ice Kacang.
The main ingredients for Chendol are the chewy green pandan jelly made from rice flour, red beans and coconut milk.
As with the Ice Kacang, shaved ice is used on the main ingredients and topped with brown sugar syrup giving it that sweet and creamy taste.
If there are toppings that you would rather not have, don’t hesitate to ask for it to be left out. It is quite common to have Ice Kacang or Chendol without the red beans.
Where to find Ice Kacang and Chendol: Long Beach Hawker Centre, Cecil Market, Astaka Stadium, Gurney Drive Hawker Centre, Penang Road near Joon Hooi Cafe (Famous, only available in the afternoon), Lorong Selamat, Mount Erskine Roadside Hawker Stalls, Padang Kota Lama.
Heat Level: Non-Spicy.
If you can’t get to Penang or simply want to prepare this at home, why not try one of the cook books below:
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