View source for Ais kacang

{{Short description|Malaysian dessert}}
{{Italic title}}
{{EngvarB|date=May 2017}}
{{Use dmy dates|date=May 2017}}
{{Infobox food
| name = ''Ais kacang'' <br/> {{Script/Arabic|‏اءيس كاچڠ}}
| image = Ais kacang.jpg
| caption = ''Ais kacang'' topped with [[basil seed]]s, peanuts, corn, and a scoop of [[ice cream]].<ref name="Mintz2015">{{cite book|author=Sidney Mintz|title=The Oxford Companion to Sugar and Sweets|url=https://books.google.com/books?id=jbi6BwAAQBAJ&pg=PA637|year=2015|publisher=Oxford University Press|isbn=978-0-19-931339-6|pages=637–}}</ref>
| alternate_name = ABC, ''air batu campur'', ice ''kachang''
| country = [[Malaysia]]
| region = [[Southeast Asia]]
| national_cuisine = [[Malaysian cuisine|Malaysia]], [[Singaporean cuisine|Singapore]], [[Bruneian cuisine|Brunei]]
| creator = [[Malaysian Malays]]<ref>{{cite book|author1=Chris Rowthorn|author2=Muhammad Cohen|author3=China Williams|title=Borneo. Ediz. Inglese|url=https://books.google.com/books?id=vvXoC8F5Oq0C&pg=PA329|year=2008|publisher=Lonely Planet|isbn=978-1-74059-105-8|pages=329–}}<br />{{*}} {{cite book|author1=Mat Oakley|author2=Joshua Samuel Brown|title=Singapore. Ediz. Inglese|url=https://books.google.com/books?id=LdAV8XaHDTgC&pg=PA204|year=2009|publisher=Lonely Planet|isbn=978-1-74104-664-9|pages=204–}}<br />{{*}} {{cite book|author=Georgeta Raţă|title=The English of Tourism|url=https://books.google.com/books?id=MOGmBgAAQBAJ&pg=PA168|date=3 January 2013|publisher=Cambridge Scholars Publishing|isbn=978-1-4438-4486-4|pages=168–}}</ref>
| course = [[Dessert]]
| type =
| served =
| main_ingredient = Shaved ice, red beans<ref name="Oakley2008">{{cite book|author=Mat Oakley|title=Singapore. Con cartina|url=https://books.google.com/books?id=3fUaF9QsOQ0C&pg=PA60|year=2008|publisher=Lonely Planet|isbn=978-1-74104-884-1|pages=60–}}</ref>
| variations =
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'''''Ais kacang''''' ({{IPA-ms|aɪs ˈkatʃaŋ}}; [[Jawi script|Jawi]]: {{Script/Arabic|‏اءيس كاچڠ}}), literally meaning "bean ice", also commonly known as '''ABC''' (acronym for '''''air batu campur''''' ({{IPA-ms|air ˈbatu tʃamˈpʊr|}}), meaning "mixed ice"), is a [[Malaysia]]n dessert which is common in [[Malaysia]], [[Singapore]] (where it is called '''ice ''kachang''''') and [[Brunei]].<ref name="Mintz2015"/><ref name=en-lai-2012>{{cite news|last=Yeoh|first=En-lai|title=Down by the Boardwalk in Singapore|url=https://blogs.wsj.com/searealtime/2012/03/09/down-by-the-boardwalk-in-singapore/|access-date=13 March 2012|newspaper=The Wall Street Journal|date=9 March 2012|archive-date=13 March 2012|archive-url=https://web.archive.org/web/20120313052503/http://blogs.wsj.com/searealtime/2012/03/09/down-by-the-boardwalk-in-singapore/|url-status=live}}</ref><ref name="sgFood"/>
Traditionally, an ice shaving machine is used to churn out the [[shaved ice]] used in the dessert, originally hand cranked but now more often motorised. Many [[Southeast Asia]]n coffee shops, [[hawker centre]]s and [[food court]]s sell this dessert.
==History==
Early versions of ice kacang was first known to have been prepared around the time before and after the [[First World War]], where the costs of ice manufacturing was becoming more affordable.<ref name="sgFood">{{cite web|title=CULINARY BIOGRAPHIES: CHARTING SINGAPORE'S HISTORY THROUGH COOKING AND CONSUMPTION, p.26-27|date=October 1, 2020|url=https://www.iseas.edu.sg/wp-content/uploads/2021/02/NHB-HRG-024-Culinary-Biographies-Final-Report-20201018a.pdf|publisher=ISEAS - Yusof Ishak Institute|accessdate=September 25, 2021|archive-date=25 September 2021|archive-url=https://web.archive.org/web/20210925085353/https://www.iseas.edu.sg/wp-content/uploads/2021/02/NHB-HRG-024-Culinary-Biographies-Final-Report-20201018a.pdf|url-status=live}}</ref> A earlier variant of the Singaporean dish was described as green, made from shaved ice, paired with syrups, ''soaked seeds'' and seaweed jelly and was sold mainly by street vendors. The dish underwent many different alterations and variants throughout the history of Singapore, where during the 1920s, one version of it was described as shaved ice topped with rose water, lime or liquorice. A version of the dish, known as Kachang mera, was also sold during the 1930s.<ref name="sgFood"/> By the 1940s, the version of the dish described as having "shaved ice heaped into a little mountain", topped with [[Adzuki bean|red beans]], "a Chinese grape-like fruit", syrup, and [[Condensed milk|condensed]] or [[evaporated milk]], similar to how it is being prepared today, began to appear.<ref name="sgFood"/> Some earlier variants of ice kachang are no longer sold, such as the ice ball version of the desert, which was popular during the 1950s and 1960s<ref>{{cite web|url=https://mothership.sg/2018/01/ice-ball-became-ice-kacang/|title=The ice ball died in S'pore, kinda became ice kacang, & is sometimes resurrected|publisher=Mothership.SG|date=January 24, 2018|accessdate=September 27, 2021|archive-date=27 September 2021|archive-url=https://web.archive.org/web/20210927050435/https://mothership.sg/2018/01/ice-ball-became-ice-kacang/|url-status=live}}</ref>
== Preparation ==
[[File:ABC with rose syrup.webp|alt=A bowl of Malaysian ais kacang topped with rose syrup and cendol|thumb|A bowl of Malaysian ais kacang topped with rose syrup and cendol|356x356px]]
''Ais kacang'' was originally made of only shaved ice and red beans,<ref name="Oakley2008"/> though the number and diversity of ingredients has since expanded.<ref name=festa-2012>{{cite news|last=Festa|first=Jessica|title=Exploring the street food in Singapore|url=http://www.gadling.com/2012/02/16/exploring-the-street-food-in-singapore/|access-date=13 March 2012|newspaper=The Huffington Post|date=16 January 2012|archive-date=20 March 2012|archive-url=https://web.archive.org/web/20120320211612/http://www.gadling.com/2012/02/16/exploring-the-street-food-in-singapore/|url-status=live}}</ref> Today, ''ais kacang'' generally comes in bright colors and with various fruit cocktails and dressings.
In Malaysia, variants now contain a large serving of ''[[Nypa fruticans#Food and beverages|attap chee]]'' (palm seed), red beans, [[sweet corn]], [[grass jelly]], roasted [[peanut]]s, and cubes of [[agar agar]] as common ingredients. Other less common ingredients include [[aloe vera]], ''[[cendol]]'', ''[[nata de coco]],'' and [[ice cream]]. A final topping of evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice along with red [[Rose water|rose syrup]] and [[Sarsaparilla (soft drink)|sarsi]] syrup.<ref>{{cite book|author=Simon Richmond|title=Malaysia, Singapore & Brunei. Ediz. Inglese|url=https://books.google.com/books?id=9a02sRJKFhMC&pg=PA75|year=2007|publisher=Lonely Planet|isbn=978-1-74059-708-1|pages=75–}}</ref> Some stalls have even introduced novelty toppings such as [[durian]]<ref>{{cite book|title=Malaysia, Singapore, and Brunei|url=https://archive.org/details/isbn_9781740597081|url-access=registration|year=2007|publisher=Lonely Planet Publications|isbn=9781740597081}}</ref> and [[chocolate syrup]]. There are also versions that shun the multi-coloured syrup and are served instead with just a drizzling of [[palm sugar]] syrup.
In Singapore, traditional ice kachang is usually made from shaved ice, packed into a mountain-like shape and consists of red beans, creamed corn, attap chee, cendol, and grass jelly, similar to the Malaysian version, and drizzled with syrups made from [[gula melaka]], red rose syrup, and [[Pandanus amaryllifolius|pandan]] syrup.<ref name="sgIceCream">{{cite web|url=https://globalcooklab.com/2017/09/28/ice-kachang-singapores-ice-cream/|title=Ice Kachang - Singapore's Ice Cream?|publisher=Global Cook Lab|date=September 28, 2017|accessdate=September 27, 2021|archive-date=27 September 2021|archive-url=https://web.archive.org/web/20210927051947/https://globalcooklab.com/2017/09/28/ice-kachang-singapores-ice-cream/|url-status=dead}}</ref> The dish has evolved to include fruits such as durian, mango, toppings such as [[Milo (chocolate bar)|Milo]], peanuts, and [[Sago|sago pearls]] among others.<ref name="sgIceCream"/><ref>{{cite web|url=https://www.misstamchiak.com/liang-liang-garden-desserts/|title=Liang Liang Garden Desserts – Milo Dinosaur Ice Kachang?! Sign me up!|date=January 20, 2020|accessdate=September 27, 2021|archive-date=27 September 2021|archive-url=https://web.archive.org/web/20210927050435/https://www.misstamchiak.com/liang-liang-garden-desserts/|url-status=live}}</ref>
== See also ==
[[Shaved ice#Regions|Shaved ice § Regions]], for similar shaved ice variations around the world.
* [[Kakigōri]]: Japanese shaved ice
* [[Bingsu]]: Korean shaved ice
* [[Tshuah-ping]]: Taiwanese shaved ice
* [[Halo-halo]]: Filipino shaved ice
* [[Es campur]] and [[Es teler]]: Indonesian shaved ice
* [[Namkhaeng sai]] and [[O-aew]]: Thai shaved ice
* [[Grattachecca]]: Italian shaved ice popular in [[Rome]].
* [[Hawaiian shave ice]]: Hawaiian shaved ice
* [[Piragua (food)|Piragua]]: Puerto Rican shaved ice
{{Portal bar|Food|Malaysia|Singapore}}
== References ==
<references />
{{Bruneian cuisine}}
{{Malaysian cuisine}}
{{Singaporean cuisine|state=collapsed}}
{{Ice-based snacks}}
[[Category:Bruneian cuisine]]
[[Category:Malaysian cuisine]]
[[Category:Singaporean cuisine]]
[[Category:Ice-based desserts]]