Ice Kachang with Rose Sugar Syrup Recipe

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)

I like to mix everything together before eating it. 

I like to mix everything together before eating it. 

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)

Coconut Milk with Tapioca Jelly Recipe

This is a simple dessert for coconut lovers. It's with 4 ingredients and you can make it within 15 mins. Best of all there's no cutting because everything is in a bag or can.

You can eat this hot or cold. I like my Asian desserts hot because my mum would always server it fresh from the stove. Sweet memories. (^_^)

My mum use to make this dessert with the tapioca zig zag sticks, but I couldn't find it in the Asian markets. I don't like pearls that much, so I found the 3 colours tapioca sticks. Maybe they don't import the zig zag styles anymore.

If you don't want a strong coconut taste, then you can put more milk and less coconut milk. The same goes for the rock sugar, if you like it more sweet, put more rock sugar in. But make sure you do a taste test, so you don't make it too sweet.

Prep time:  1 min (it’s all from the can & packet)
Cook time: 15 mins
Serves: 2 medium bowls


40g Tapioca Jelly, sticks, pearl (can use sago)
400ml Coconut milk
200ml Milk (normal or low fat)
2-3 pieces of Rock Sugar


1.    Boil water in a pot, pour tapioca into the pot. Turn the stove to medium heat.
It will take 5mins or more to cook. Take out one tapioca and cut it in half or try and chew on it. Inside and outside should be soft, if it’s not soft, continuing cooking the tapioca.

2.    Once tapioca is soft, put the strainer in the sink and run it with cold water. Pout the tapioca into the strainer and rinse


3.    With a new pot, pour coconut milk into the pot. Turn the stove to low.

4.    Add milk into the pot. (NOTE: make sure you don’t over boil the milk mix, keep on stirring from time to time)

5.    Add rock sugar, and taste.

6.    Once you’re happy with the sugar taste, add in the tapioca. Mix for a few more minutes and turn off the stove.

7.    Serve the mix into bowls.

You can serve hot or put it in the fridge for an hour and serve cold.  Enjoy the dessert!