Name: Ice Kacang
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Ayam Brand™ Coconut Milk 200ml; 200g spaghetti, cooked al dente; 3 tbsp oil; 50g prawns, shelled and cleaned, diced finely; 2 tbsp chilli paste; ½ tsp turmeric; 3 tbsp Fish Curry Powder (add a little water to make a thick paste); 3 tbsp dried fried grated coconut (pounded until oil resurfaces); 2 tsp tamarind pulp; 400ml water; Salt and sugar to taste; 1 cam Ayam Brand™ Chilli Tuna 185g, flaked

: Video recipes

Ice Kacang

4 pax |

20 minutes

Main Ingredients:

4 cups shaved ice
200g kidney beands, reserve some for garnish
100g peanuts, roasted and coarsely grounded, reserve some for garnish
100g cooked coloured sago balls, reserve some for garnish
200ml rose syrup
200g palm sugar, melted with 100g water
1 pack Ayam Brand™ Coconut Milk 200ml
150g Ayam Brand™ Sweet Corn Cream Style

Preparation:

Mounting

Prepare bowls in a tray.
Then, divide the kidney beans, peanut and sago balls at the base of the serving bowls.
Shave some crushed ice and add it into the bowls.
Pour the rose syrup around the shaved ice, followed by the palm sugar and coconut milk – the quantity is totally up to your taste.