The inspiration behind this ice cream dish was to create a contemporary alternative from a traditional local favourite. The Ais Kacang is a dessert that is unique to Singapore, and the colourful ice-cold mountain of sweetness always brings back delightful memories of Singapore as a sleepy fishing village – roadside stalls and pushcarts selling this glistening treat of shaved ice was something that both the kids and adults looked forward to all the time. Today, the dessert is still a pleasant treat for both the young, and the young-at-heart as it soothes and cools down the body, providing a refreshing burst of flavours on a typical hot and humid day in Singapore. Gula melaka ice cream and coconut sorbet were used as alternatives to create a richer flavour to the dessert – instead of simply drizzling them over shaved ice.
Attap Seed
Description: What is used in the dessert is actually the immature fruit of the Nipa Palm – the only palm considered to have adapted to the mangrove biome. In the past, the leaves of the attap plant were actually used as roofs for houses (“Attap House”) and other buildings in the “kampung” (villages).
Chin Chow
Description: This jelly is commonly found in Southeast Asia, and usually mixed in various kinds of desserts. The jelly is made from an herb (Mesona Chinensis) that has been found to have medical value, and cooling properties for the body.
Gula Melaka (Palm) Sugar
Description: Gula Melaka is commonly used in local traditional desserts and kueh (bite-sized snack/dessert). This sugar is considered to be a particularly wholesome sugar, retaining more mineral salts than refined sugar, and with a relatively low glycemic index, reputed as an ideal sweetener alternative for children and diabetics.
Ingredients for Coconut Sorbet:
1 cup (250 ml) granulated sugar
1.7 oz (50 g) glucose powder
1 tsp (5 ml) stabilizer
1½ cups (375 ml) water
2 cups (500 ml) coconut milk
Method:
1. Place the sugar, glucose powder, stabilizer and water in a pot and bring to boil.
2. Once boiled, remove from heat and set aside to cool.
3. Once cool, stir in the coconut milk and place in an ice cream maker. Churn until frozen, then store in the freezer until ready to use.
Ingredients for Gula Melaka Ice Cream:
2 cups (500 ml) milk
2 cups (500 ml) heavy cream
8 oz (250 g) (1 block) Gula Melaka (Palm) Sugar
7 egg yolks
Method Gula Melaka Ice Cream:
1. Place the milk, cream and sugar in a pot, and bring to boil.
2. Place the egg yolks in a mixing bowl.
3. Gently pour the milk mixture over the eggs, stirring constantly.
4. Pour the egg mixture back into the pot, and gently cook until the mixture thickens and can coat the back of a spoon.
5. Strain the mixture to remove any lumps and chill overnight.
6. Pour mixture into an ice cream maker and churn until frozen.
7. Store in the freezer until ready to use.
Ingredients for Rose Jelly:
¾ cup (185 ml) granulated sugar
2 oz (60 g) gelatin powder
4 cups (1 L) water
1 ¾ cup (435 ml) rose syrup
Method Rose Jelly:
1. Mix together the sugar and gelatin, and set aside.
2. Bring the water to boil with the rose syrup.
3. Slowly whisk in the sugar/gelatin mixture into the boiling liquid.
4. Once the sugar has dissolved, set aside to cool.
5. Once cooled, pour it onto a rimmed baking sheet chill overnight (ensure that the jelly is covered with plastic wrap).
6. Dice into cubes when ready to serve.
Ingredients for Pandan Syrup:
1 cup (250 ml) water
1 cup (250 ml) sugar
6 tbsp (90 ml) pandan essence
Method Pandan Syrup:
1. Combine water and sugar, and bring to boil.
2. Set aside to cool.
3. Add pandan essence and mix well.
Toppings:
Red bean
Sweet corn kernels
Chendol
Chin chow
Attap seed
Rose jelly
Pandan syrup
Method for Assembly:
1. In a bowl, place one spoonful of red bean on the bottom, followed by one scoop of coconut sorbet, and one scoop of gula melaka ice cream.
2. For the toppings, add the sweet corn, chendol, chin chow, attap seed, rose jelly and finally drizzle the pandan syrup over top.
source: fourseasons
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