Ais Batu Campur

Ingredients

Instructions

1. 1

   Prepare 2 chilled serving bowls. Divide the cooked sweetened red beans, grass jelly, and attap chee evenly between the bowls, spreading them across the bottom so every spoonful gets a mix of toppings.

2. 2

   Pile 200 g shaved ice over each bowl of toppings, pressing very lightly with clean hands or a spoon so the mound holds its shape without becoming compacted. Fine, fluffy ice gives the best texture and absorbs the syrups evenly.

3. 3

   Drizzle the rose syrup evenly over the ice, aiming for good coverage from top to sides. Follow with the sweetened condensed milk so it runs through the ice and lightly coats the toppings beneath.

4. 4

   Serve immediately with spoons. For the classic way to eat it, let the syrup soak in for a few seconds, then gently mix a little before eating so the ice, beans, jelly, and palm fruit combine in each bite.

Nutrition per serving

Notes

• •If using store-bought shaved ice, keep it in the freezer until the last moment so it stays fluffy.
• •If your red beans are unsweetened, toss them with 1-2 teaspoons sugar before serving.
• •Chilled bowls slow melting and help the dessert hold its shape longer.
• •You can add a small drizzle of extra rose syrup at the table if you prefer a sweeter ABC.

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