Cincau Baobing

Ingredients

Instructions

1. 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.

2. 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.

3. 3

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

4. 4

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

5. 5

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

Nutrition per serving

Notes

• •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.

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