Ice Kacang
4 pers. 
Ingredients:
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4 cups shaved ice
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200g kidney beans, reserve some for garnish
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100g peanuts, roasted and coarsely grounded, reserve some for garnish
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100g cooked coloured sago balls, reserve some for garnish
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200ml rose syrup
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200g palm sugar, melted with 100g water
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1 pack Ayam Brand™ Coconut Milk 200ml
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150g Ayam Brand™ Sweet Corn Cream Style
Preparation:
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Prepare bowls in a tray. Then, divide the kidney beans, peanut and sago balls at the base of the serving bowls.
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Shave some crushed ice and add it into the bowls.
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Pour the rose syrup around the shaved ice, followed by the palm sugar and coconut milk – the quantity is totally up to your taste.
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Spoon some creamed corn and garnish with the reserved ingredients.
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Serve immediately before the ice starts to melt.
