Cincau Baobing

This refreshing dessert layers fluffy shaved ice with cool, gently herbal grass jelly, juicy lychees, and a glossy brown sugar syrup. A drizzle of vegan condensed coconut milk adds creamy richness, making the bowl sweet, light, and deeply satisfying.

Nutrition · per serving

179kcal

0.9gProtein

44.5gCarbs

1.9gFat

0.8gFiber

2 servings

Ingredients

7 items

Brown sugar syrup

dark brown sugar60 g

water60 ml

pinch of fine salt1 g

Ice bowl

shaved ice400 g

grass jelly, cut into 1.5 cm cubes200 g

lychees, drained and halved160 g

vegan condensed coconut milk40 g

Tips

•For a true 10-minute beginner version, use ready-made grass jelly and pre-shaved ice or crushed ice pulsed briefly in a blender.
•If you want stronger caramel notes, cook the syrup 1 extra minute, but do not reduce it too far or it will harden on the ice.
•Chilled bowls help keep the dessert fluffy and slow melting.
•If vegan condensed coconut milk is unavailable, use thick coconut cream sweetened to taste, though the flavor will be less classic.

Steps

1
Combine the dark brown sugar, water, and salt in a small saucepan. Bring to a brisk simmer over medium heat, stirring until the sugar fully dissolves, then cook for 2 minutes until slightly thickened. It should lightly coat a spoon; it will thicken a little more as it cools.
60 g dark brown sugar60 ml water1 g pinch of fine salt
2
While the syrup cooks, cut the grass jelly into neat cubes and halve the lychees if needed. Set out 2 chilled serving bowls so the shaved ice melts more slowly.
200 g grass jelly, cut into 1.5 cm cubes160 g lychees, drained and halved
3
Divide the shaved ice between the bowls, mounding it loosely rather than packing it down so the syrup can flow through the ice.
400 g shaved ice
4
Arrange the grass jelly and lychees over and around the shaved ice. Drizzle each bowl with the vegan condensed coconut milk.
200 g grass jelly, cut into 1.5 cm cubes160 g lychees, drained and halved40 g vegan condensed coconut milk
5
Spoon the warm or room-temperature brown sugar syrup evenly over both bowls and serve immediately before the ice starts to collapse.
60 g dark brown sugar60 ml water1 g pinch of fine salt

Origin & History

Baobing is a shaved-ice dessert tradition that spread across Taiwan and much of maritime Asia, where it is adapted with local toppings and syrups. Grass jelly, known as cincau in Indonesia, is especially popular across Southeast Asia for cold desserts and drinks. This version brings Taiwanese-style shaved ice together with ingredients familiar in Indonesian sweets.

indonesian vegan dessert shaved-ice grass-jelly lychee beginner

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Steps

Combine the dark brown sugar, water, and salt in a small saucepan. Bring to a brisk simmer over medium heat, stirring until the sugar fully dissolves, then cook for 2 minutes until slightly thickened. It should lightly coat a spoon; it will thicken a little more as it cools.

60 g dark brown sugar60 ml water1 g pinch of fine salt

While the syrup cooks, cut the grass jelly into neat cubes and halve the lychees if needed. Set out 2 chilled serving bowls so the shaved ice melts more slowly.

200 g grass jelly, cut into 1.5 cm cubes160 g lychees, drained and halved

Divide the shaved ice between the bowls, mounding it loosely rather than packing it down so the syrup can flow through the ice.

400 g shaved ice

Arrange the grass jelly and lychees over and around the shaved ice. Drizzle each bowl with the vegan condensed coconut milk.

200 g grass jelly, cut into 1.5 cm cubes160 g lychees, drained and halved40 g vegan condensed coconut milk

Spoon the warm or room-temperature brown sugar syrup evenly over both bowls and serve immediately before the ice starts to collapse.

60 g dark brown sugar60 ml water1 g pinch of fine salt

Origin & History