Back to 4 servings Base and toppings 100 g sago pearls, about 1/2 cup 400 g canned sweet red beans, adzuki, drained 410 g canned cream-style corn 540 g canned grass jelly, cut into small cubes 565 g canned attap chee palm seeds, drained, optional 8 cups shaved ice, about 2 cups per serving Milks 125 ml coconut milk, about 1/2 cup 125 ml sweetened condensed milk, about 1/2 cup 2 tbsp evaporated milk Gula melaka syrup 250 g gula melaka (palm sugar), grated 200 ml water 1 pandan leaf, knotted Pandan syrup 220 g superfine sugar, about 1 cup 80 ml water 2 pandan leaves, knotted, or a few drops pandan paste Rose syrup 220 g superfine sugar, about 1 cup 80 ml water 1 tbsp rosewater, or a few drops rose essence red food coloring, a few drops Garnish 2 tbsp chopped roasted peanuts, optional
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1 Step 1: Bring 1 liter of water to a boil, add the sago and cook, stirring, for about 12 minutes until the pearls turn translucent. Cover and rest for 10 minutes, then drain, rinse with warm water, drain again and cool.2 Step 2: Make the gula melaka syrup: combine the grated palm sugar, 200 ml water and a knotted pandan leaf in a saucepan over medium heat, stirring until dissolved. Boil for 3 minutes until slightly thickened, remove the pandan leaf and let it cool completely.3 Step 3: Make the pandan syrup: dissolve the superfine sugar in 80 ml water with the pandan leaves over medium heat, boil for 3 minutes, add a few drops of green coloring if you like, remove the leaves and cool completely.4 Step 4: Make the rose syrup: dissolve the superfine sugar in 80 ml water over medium heat, boil for 3 minutes, stir in the rosewater and a few drops of red coloring, then cool completely.5 Step 5: Heat the coconut milk with a pinch of salt in a small saucepan until just simmering, then transfer to a jar and chill along with the condensed and evaporated milks.6 Step 6: Roast the peanuts on a baking tray at 350°F (180°C) for 12 to 15 minutes until lightly golden, then cool and chop.7 Step 7: Drain the red beans, corn, grass jelly and palm seeds, and spoon each into its own serving dish so they are ready to assemble.8 Step 8: Shave the ice in a shaved ice machine or a powerful blender until fine and fluffy, then pack it loosely into serving bowls, shaped into a mound. Do not pack it tightly, so it can absorb the syrups.9 Step 9: Spoon a little of each topping into the bowls, drizzle over the gula melaka, pandan and rose syrups to taste, then pour over the coconut milk, condensed milk and evaporated milk.10 Step 10: Scatter the chopped peanuts over the top and serve immediately while the ice is still cold.getsaucepan.com/r/4737a7f5-5485-5c9d-b957-cd9df523f384
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