It's more fun to make your own Ice Kachang because it's like a buffet. You can chose what toppings you like. On a hot summer's day, eating Ice Kachang is nice and refreshing.
If you haven't tried Ice Kachang, it's like a snow cone but with more ingredients on top.
You can buy it from Southeast Asia restaurants. Depending on where you go, everyone uses different ingredients and syrup.
In the recipe below I'll show you how to make the Rose Sugar Syrup.
My mother in law, likes to make it with gula melaka syrup. Which is made from palm sugar. But there seems to be a difference with the Thailand and Malaysian product. I need to do a taste test in the future to see what the difference is. (If you do know, please let me know =D)
Lets start with the Rose sugar syrup.
Note: If you don't like rose sugar, then you can boil water and add in gula melaka/palm sugar and wait until it's dissolved, then cool.
Prep time: 1 min
Cook time: 10-15 mins
Serves: approx 1 cup (or approx 2 cups if you want a thinner syrup)
220g caster sugar
1 tbsp Rosewater
1 drop of Red/pink Food colouring
80ml water (thick syrup) or 200ml water (thin syrup)
1. Heat the saucepan over high heat and then pour in the water. Wait for it to boil.
2. Add in the sugar and stir until the sugar has dissolved. Water will become clear again.
3. Wait for the water to reboil. Afterwards, add in 1 tablespoon of rosewater and a drop of food colouring. Mix well.
4. Remove from the heat and cool. I like to put it in a glass bowl before I pour the syrup into a bottle.
Now we can move onto the fun part, making your Ice Kachang.
1. If you have an ice shaver, shave some ice into a bowl. If you don't have an ice shaver, you can blend ice cubes in he blender.
2. Scoop the ingredients you like into the bowl.
3. Add the syrup of your choice and evaporated milk. Afterwards, mix and enjoy! (I like mixing Rosewater syrup, gula melaka syrup and evaporated milk together)