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Ice kacang

Time 30 minutes
Yields Serves 4
Ice kacang
(Gary Friedman / Los Angeles Times)

Syrups

1

Combine sugar and water in a saucepan and bring to a boil. Boil until slightly thickened, but not thick like honey.(If the syrups are too watery, they won’t stay on the ice.) Cool to room temperature.

2

To 1 cup syrup, add the rose extract and, if desired, red food coloring until you have a bright red syrup.

3

To the remaining three-fourths cup syrup, add the pandan extract and, if desired, green food coloring.

Assembly

1

Use four large shallow bowls. In the bottom of each, spoon 2 tablespoons each of the palm seeds and the red and white beans, draining lightly as they are spooned from their jars.

2

Spoon 3 cups shaved ice over the seeds and beans in each bowl, forming a mound that’s high in the center.

3

Combine the evaporated milk and sweetened condensed milk and drizzle evenly over the ice in each bowl.

4

Spoon the syrups over the ice, making any desired pattern. Arrange the jackfruit over the top. Serve immediately.

From Singapore’s Banana Leaf restaurant in the Original Los Angeles Farmers Market. This dessert can be sweetened to taste, adding more, or less, of the milk mixture and the syrups. Pandan extract simulates the rich flavor of pandanus leaves, widely used in Southeast Asian cooking, and is available, along with the palm seeds and sweetened beans, at pan-Asian stores such as 99 Ranch Market. Rose extract is available in specialty spice shops as well as in Asian markets.

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