Bored with the same old desserts? For many, they are the highlight of the meal but typical cakes, cookies and pies can leave the palate jaded.
Enter Ice Kacang, a uniquely Southeast Asian treat. The dish, which may be described as a Malaysian Snow Cone, boasts so many different colors, textures and flavors, you’ll never tired of it.
“Kacang” is a Malay word for bean. And the dessert is full of them. It comprises tender red beans, chewy attap chee (palm) seeds, yellow sweet corn and firm cubes of agar agar jelly. These ingredients are topped with a mound of crushed ice and drizzled with evaporated milk and red syrup. Sometimes, the dish is even topped with a scoop of ice-cream. The recipe is favored by Malaysian locals as a way to stay cool even in the country’s hot and humid climate.
But where should you go for the best version in New York? Try New Malaysia Restaurant, off Bowery, tucked away in the Chinatown Arcade alley. It was recommended by The New York Times food reviewer, Molly O’Neil.